Pumpkin Biscoff Pound Cake

From the Kitchen of Yolanda Caccamo Quackenbush

Adapted From: fivehearthome.com

Ingredients for the Cake:

• 1 cup of unsalted butter (2 sticks), softened at room temperature
• 2 cups of Granulated Sugar
• 2 Large Eggs, at room temperature
• 2 Tsp. of Pure Vanilla Extract
• 15 oz of pureed Pumpkin
• 1 cup of Sour Cream
• 1/4 cup of Creamy Biscoff Spread (usually found where the peanut butter is)
• 3 Cups of All Purpose Flour
• 2 tsp. of Baking Soda
• 1/2 tsp. of Salt
• 1 1/2 tsp. of Ground Cinnamon

Ingredients for the Glaze:

• 1/2 cup of Creamy Biscoff Spread
• 2 TBSP. of Powdered Sugar
• 2-3 TBSP of Milk as needed

Procedure:

• Preheat oven to 350 Degrees F.
• Using an electric mixer, beat the butter for about a minute until creamy
• Add Sugar and beat another minute
• Add the Eggs, Pumpkin Puree, Vanilla, and Biscoff and mix on Medium High Speed
• Blend in the Sour Cream
• Now add in the dry ingredients: Flour, Baking Soda, Salt, and Cinnamon
• Once blended together, Pour into a well greased Bundt Pan or Angel Food Cake Pan
• Bake uncovered for 30 minutes
• After 30 minutes, cover the top with foil and bake for about another 30 minutes.
• Let cool completely
• When ready to serve, mix the ingredients for the Glaze together and spread over the top of the cake, letting some of it drip down the sides.

~*~Enjoy!~*~