This homemade pumpkin spice cake is elite. For me, there is no better season than Fall or Autumn as it is known around some parts of the country. There is a sort of magical wonder during this time. The holidays, family time, warm flavors, activities, and everything else add to the ambiance. I especially love baking during this time of year because the flavors are so unique compared to the rest of the year. They're full of depth and warmth. When I began to develop this recipe, I wanted a pumpkin cake that was full of pumpkin flavor but was also balanced out with the warmth of the spices. I wanted a cake that had a perfect texture which for me is a tight crumb, moist and fluffy. It should just sort of melt in your mouth when taking a bite. I also wanted something easy to make. Time is so valuable, especially around the holidays. I can honestly say, I believe I hit all the notes with this recipe and I'm sure you'll love it.
Pound cake gets a bad wrap. There are some crazies out there that think it's bland, dense and not worth the effort. Well crazies, you're dead wrong. Pound cake is SO worth the effort...when done right. What do I mean by "done right?" Well, it's pretty simple. We need a tons of fat in the form of butter, sour cream and cream cheese. Why? Because fat is flavor! This fat also provides moisture to our cake. We need great flavor and I can promise you that is what you get here. There's tanginess from the buttermilk, lemon, cream cheese and sour cream. There's great warm flavors from the molasses, cinnamon and brown sugar. Lastly, we need great texture. For a pound cake, it should be a bit dense, yet still have some lightness and moisture to the cake. We also get wonderful texture from our streusel topping. Trust me pound cake haters, this pound cake is one you'll want to try.
