Pumpkin Biscoff Pound Cake
Today is Group B’s reveal day for Secret Recipe Club and one of the ladies experienced a flood recently. She needed someone to take the blog she was assigned, so when Suzanne asked, of course I quickly jumped in. I can’t explain why I love taking extra’s throughout the month, but it is always fun getting a blog and finding something super yummy to make. Plus it keeps my blog active. So if you ever wondered why I did it, it’s because I can usually take someone at the drop of a hat, and I might not have had an idea for something that day, and now I do.
Having been through a flood myself several years back, I feel terrible for the lady (not sure who you are, but I am SO sorry, that is not fun. I hope you didn’t lose too much) and I wanted to take on her blog to alleviate the stress. The blog she was assigned was Wendy’s blog La Phemme Phoodie, who I am very familiar with due to another group we’re in and was excited about the prospect of making something! Wendy is a lawyer by day and a food fanatic by night (and on weekends in case you were wondering). She is currently working hard to co-produce TECHmunch Philly this fall. Learn more about Wendy here.
Her blog is full of scrumptious food and amazing photography. Sorry I probably didn’t do these photos justice, because her’s are so amazing. No kidding. Check her out.
When I looked through her blog, I decided on the Pumpkin Nutella Pound Cake immediately. I had everything I needed already and didn’t have to run to the store. Except when I started gathering the ingredients when I was ready to make it, I quickly discovered that the kids had eaten the TWO jars of Nutella we had in the cabinet and hadn’t said anything. So I found myself without Nutella. What to do, what to do. The grocery store is literally behind my house and in 15 minutes flat my kids can walk there, get what I need and be home. Except – they aren’t home and I’m not dressed and well, I have Biscoff Spread. Surely that will work, right? And it did! And it was amazing, and the kids all took a slice the next day for lunch, and had another after school and now it’s gone, but I plan to make more. Biscoff Spread is amazing. I’m just saying.
Here is the awesome recipe for Pumpkin Biscoff (or Nutella) Pound Cake
Have you ever tried Biscoff? Are you wondering what Biscoff is? Learn more at Biscoff.com
Pumpkin Biscoff (or Nutella) Pound Cake
- 2 sticks of butter softened
- 3 cups granulated sugar
- ½ cup regular sour cream
- ½ cup Biscoff Spread or Nutella, you choose
- ½ cup canned pumpkin
- ½ teaspoon baking soda
- 3 cups cake flour
- 1 teaspoon cinnamon
- 1 teaspoon grated nutmeg she mentions you can cut this back to ½ but we put the full amount in and I’m glad we did!
- 4 eggs
- 1 teaspoon vanilla
- Preheat your oven to 325 degrees.
- In a large mixing bowl, combine the butter and sugar and cream together.
- Add the sour cream, the Biscoff Spread (or Nutella) and the canned pumpkin. Blend.
- In a separate bowl, sift the baking soda, the cake flour, the cinnamon and the nutmeg.
- While mixing, add the sifted dry ingredients to the butter/sugar mixture alternating with the eggs, beating each one in one at a time.
- Add the vanilla and mix well.
- Using a spatula, pour the mixture into a greased and floured 10-inch tube pan and smooth out the top.
- Bake for 1 hour 20 minutes or until tester comes out clean.
I have got to make this soon. I love pumpkin and Biscoff and have been on a cake kick lately.
Have a great day.
Really good combo, I had hope, but it turned out far better. Hope you make this Micha! xoxo
So sorry to hear about the original member who had my blog but so excited to see that you have it! I love how you adapted it to include Biscoff. Too funny that your kids wen through two jars of Nutella. They are kids after my own heart:)
Wendy, I loved having your blog, though I feel terrible for the lady with the flood. 🙁 I wasn’t planning to adapt it at the beginning but with 5 teenagers in the house and 2 weeks since I bought them, I should have known. haha We LOVE Nutella!
ahh. pumpkin-based recipes – really is the season already, isn’t it? Looks delicious.
It is, and I am so ready. Thank you Dan!
I love that so many people made pumpkin stuff this month! YUM!! This looks delicious!
I know, I’m so ready for Fall. Thanks Jess!
Pumpkin and Nutella together?? OK, you’ve talked me into it. 🙂
Pumpkin and Nutella is SO good together!
Yes and please! This looks awesome. Totally trying this for a fall treat.
It really was good… I say WAS because they ate the whole thing. LOL
The flood wasn’t good but this cake certainly is. I would never have thought of putting Nutella and pumpkin together.
I just pinned your awesome recipe! Thanks for sharing and have a great day.
Reason number… some very high number… to try Biscoff!!! This looks absolutely delicious. Thanks for stepping in, too – it is so great to know what a great community we have!!
Pumpkin bread is delicious in and of itself, but adding Biscoff (or Nutella!) – just to another level!
I was pleasantly surprised at how great the Biscoff Pumpkin Combo was. And I’ve had Nutella and Pumpkin – both are absolutely divine!
Oh my – I need a slice (or three) right now! 🙂
lol You sound like my kids my friend. It’s hard to eat just one. 😉
These sound great!
I am delighted to discover your fun blog! Great recipe, one that I will be making soon, as pumpkin season is around the corner after all!