Thursday, January 19, 2012

Pumpkin Tea Cake


I found a recipe for a pumpkin tea cake from Tartine last week that 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.

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Pumpkin Tea Cake

Yield: 1 loaf

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 + 2 tsps (25 ml) ground cinnamon
2 tsps (10 ml) nutmeg, freshly grated
1/4 tsp (1 ml) ground cloves
1 cup + 2 tbsps (255 g) pumpkin purée
1 cup (250 ml) vegetable oil
1 1/3 cups (270 g) sugar
3/4 tsp (4 ml) salt
3 large eggs

Directions:

Preheat oven to 325°F. Butter the bottom and sides of a 9×5-inch loaf pan. (You can do this recipe with a stand mixer or by hand.) Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl. In a large mixing bowl, beat the pumpkin purée, oil, sugar, and salt together until well blended. Beat the eggs in one at a time, making sure each egg is completely incorporated before adding the next one. 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.

Remove the cake from the oven and let sit for 20 minutes. Invert the pan onto a cooling rack and flip the cake out. Turn the cake back right-side up and let cool completely. Serve at room temperature. Lasts about 4 days (well-wrapped) on your counter or up to a week in the refrigerator. Serves 6-8.

Recipe from Tartine, originally found on Use Real Butter

 

8 Responses to “Pumpkin Tea Cake”

  1. 1

    Rox — January 19, 2012 @ 8:18 am

    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.

    • Kirbie replied: — January 19th, 2012 @ 9:31 am

      Oh that is a good description. It is almost silky in texture. I loved it.

  2. 2

    Mary — January 19, 2012 @ 9:21 am

    I love your loaf pan!

    • Kirbie replied: — January 19th, 2012 @ 9:32 am

      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.

  3. 3

    Kay — January 19, 2012 @ 9:43 am

    I love the loaf pan!

    • Kirbie replied: — January 19th, 2012 @ 10:29 am

      Thanks! Like I mentioned to Mary, look for it on sale during spring/summer. I think I got mine for $11 on sale.

  4. 4

    Ann P. — January 19, 2012 @ 12:59 pm

    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!

    • Kirbie replied: — January 20th, 2012 @ 10:57 am

      The books features a lot of yummy recipes!

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