Pumpkin Tea Cake
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I love pumpkin cake and so when I found a recipe for a pumpkin tea cake from Tartine
last week I absolutely had to make. It looked so perfect.
The original recipe calls for the cake to be encrusted in sugar. I decided to bake mine in my Pumpkin Loaf Pan*
. I was surprised at how much cinnamon was in this recipe, but it didn’t taste overwhelming.
The cake was very moist with a tender crumb. It was easy to make and devoured in a day. This recipe is definitely a keeper.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Pumpkin Tea Cake
This cake is moist with a tender crumb.
Ingredients
- 1 2/3 cups (225 g) all-purpose flour
- 1 1/2 tsp (7 ml) baking powder
- 1/2 tsp (2 ml) baking soda
- 1 tbsp (25 ml) + 2 tsp ground cinnamon
- 2 tsp (10 ml) nutmeg, freshly grated
- 1/4 tsp (1 ml) ground cloves
- 1 cup (255 g) + 2 tbsp pumpkin purée
- 1 cup (250 ml) vegetable oil
- 1 1/3 cups (270 g) sugar
- 3/4 tsp (4 ml) salt
- 3 large eggs
Instructions
- Preheat oven to 325°F. Grease a 9×5-inch loaf pan.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl. Then in the bowl of a stand mixer, beat the pumpkin purée, oil, sugar, and salt together until well blended. Beat the eggs in one at a time. Scrape the sides of the bowl as necessary. Add the flour and mix until just combined. You don’t want to overbeat the batter as it will result in a tougher crumb. Then beat for 5 to 10 seconds until smooth. Pour the batter into the loaf pan and tap the pan on the counter to help flatten the batter out.
- Bake for approximately one hour or until a toothpick inserted comes out clean. Let cake cool before removing.
Notes
Recipe source: Tartine
originally found on Use Real Butter
originally found on Use Real ButterThe nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
Amazing!!!!! Thank you!!! In the moment I tweaked it a bit tho, adding a few walnuts, less sugar and for one of the eggs I whisked the white and added it separately, so it’s even more soft!!!! wow!
I’m glad you got it to work for you!
am I missing the baking time?
ugh, sorry formatting of the directions seems to have gotten screwed up. It’s on there now, one hour.
Ooooh, that book was just added to my wishlist!! I went to school in the Bay area, so anything that reminds me of that place I loved is must-have! Your cake looks perfectly made!
The books features a lot of yummy recipes!
I love the loaf pan!
Thanks! Like I mentioned to Mary, look for it on sale during spring/summer. I think I got mine for $11 on sale.
I love your loaf pan!
Thanks! You might want to look out for it. During the off season they sell it for cheap. I think I got mine at Kohl’s during a sale on Nordicware pans they were doing online.
Isn’t this the most amazing pumpkin bread ever? I’ve made it a couple times. It’s almost silky, the texture is so nice.
Oh that is a good description. It is almost silky in texture. I loved it.