Pumpkin Streusel Swirled Cream Cheese Pound Cake

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.

This thing was WAY more than a pound. It was probably closer to 4 lbs of delicious cake.

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.

Look at all that maple-y glaze and toasted pecan goodness...

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.

I mean... yeah...

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).

Pound cake and wheat grass: a match made in heaven.

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.

Love,

Rachel

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.)

YUM – Pumpkin Pull Apart Bread

Sometimes something is so yummy and fantastic, that you have to make it. And then eat it. And make yummy sounds. And wish that you were the incredible person who came up with this recipe.

But I didn’t come up with this recipe. That credit goes to Julie at Willow Bird Baking.  Her blog about delicious things make me feel like Randy in that episode of South Park where Randy watches too much of the Food Network… The episode is called Creme Fraiche and it’s AMAZING!

And while that episode makes a lot of  “food porn” jokes, I don’t mean any disrespect to Julie at Willow Bird, because her food and photos of food are amazing.

My pictures turned out pretty darned good. But I have to be honest, I didn’t take these pictures, my darling boyfriend took the pictures.

And he took these pictures with an i-Phone 4s?! Yeah, that’s right. My boyfriend’s i-Phone has more megapixels than my point and shoot camera. And he has more patience for arranging things. And he got to use me as a photo shoot assistant (bring me more glaze!). 🙂

This pumpkin pull apart bread hit the spot on this chilly fall day. And since I am so satisfied, I may be able to avoid spending another 1.5 hours today (which is how much time I spent yesterday), looking at all the food pics on the Willow Bird Bakery blog. In fact, I am not sure why you people are still reading my blog when you could be drooling over things like pumpkin pull apart bread with butter rum glaze. I mean, you are probably still reading this because you think I am awesome. And let’s face it, I am. But seriously… I want to make every single recipe on her blog.

It is weird to blog about a blog? Isn’t that a little metaphysical or existential or something? Whatever. Make this recipe. You will be happy that you did.

Pumpkin love,

Rachel