That amazing Julie over at Willow Bird Baking does it again. This time it was her Pumpkin Streusel Swirled Cream Cheese Pound Cake. Again, my pictures aren’t as good as hers, but I think the final product was just as tasty.
I was in charge of dessert for Christmas day. Since I spent with Christmas with a bunch of people who were all at least 30 years older than I am, I didn’t mind that I had to spend a fair bit of time in the kitchen assembling this thing. Actually, it didn’t take that long to do, and it was SO worth it. Plus, there is something so therapeutic about baking – it totally calms my nerves, nerves that can get a little frazzled around the holidays. Plus, with a nice glass of Syrah, it really calmed my nerves. Go figure.
This pound cake was a huge hit. People were raving, and rolling their eyes back in their heads as they licked their forks. Always a good sign. The pumpkin and pecan swirls made this pound cake so much more interesting than plain pound cake (which I also love). It didn’t hurt that it was served with some premium ice cream as well. Because we needed more fat and sugar on Christmas.
Plus the maple-glaze was so interesting and awesome with all the other fall flavors. And when sliced, there was beautiful marbling on the inside (which I neglected to photograph since I was pretty busy
stuffing my face dantily eating a small slice).
I am pretty tired from a long day of thrifting (cannot wait to share my finds with y’all), but just wanted to finally post this and to send mad kudos over to Julie for this awesome recipe. Besides, the words don’t do it justice – pictures say it much better.
PS. I am not responsible for breaking anyone’s New Year’s Resolution by posting this recipe. Suits and Aprons is a limited liability corporation. (Not really, but wouldn’t that be cool if it was? Well, sorta… Sorry. Bad lawyer humor is taking over. Must stop writing because I say more really dorky law stuff. . . . Torts. . . . Rule Against Perpetuities . . . . Sigh. Too late.)