Pumpkin Pound Cake with Buttermilk Glaze

Drain the canned pumpkin before making the cake batter to keep the cake’s texture light.

Cake:

Cooking spray

1 tablespoon all-purpose flour

1 (15-ounce) can pumpkin

3/4 cup granulated sugar

3/4 cup of packed dark brown sugar

1/2 cup butter, softened

4 large eggs

1 teaspoon vanilla extract

3 cups all purpose flour

1-1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup fat-free buttermilk

Preheat the oven to 350 degrees F.

Glaze:

1/3 cup fat-free buttermilk

1/4 cup granulated sugar

2 tablespoons butter

2 teaspoons cornstarch

1/8 teaspoon baking soda

To prepare the cake, lightly coat a 10 inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place the sugars and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes until blended. Add eggs one at a time beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon the flour into measuring cups and level with a knife. Combine flour and next four ingredients in a bowl, stirring well with a wisk. Add flour and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Spoon batter into prepared pan. Bake at 350 degrees for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and cool completely on a wire rack. Add glaze.