Pumpkin Tea Cake
Week 2 of my pumpkin themed baking, and I've been scouring food blogs for creative pumpkin recipes. I found these cute pumpkin tea cakes from No Special Effects and thought I'd try them out. I loved how the tea cake have the pretty sugar crystal crust.
I thought it was a sign when the recipe called for one cup of canned pumpkin because I had exactly one cup of canned pumpkin left. The recipe was super easy to follow. The recipe calls for sugar to be dusted on top, but doesn't specify what type of sugar. I chose to use the raw sugar because I thought it would make a prettier presentation.
Recipe (adapted from No Special Effects)
Yields two 7×3 inch loaves
- 1-2/3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon + 1 teaspoon ground cinnamon
- 2 teaspoons freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 1-1/3 cups sugar
- 3/4 teaspoon salt
- 3 large eggs
- 2 tablespoons raw sugar
1. Preheat the oven to 325°F. Line two 7×3 inch loaf pans with parchment paper or foil, or grease your baking pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
a large bowl, add the oil, cup of sugar, pumpkin puree, and salt. Whisk
vigorously until combined. Add the eggs one at a
time, mixing well after each so it is completely incorporated. Scrape
down the sides of the bowl with a rubber spatula. Sift the flour-spice
mixture over this and stir with the spatula or a wooden spoon until
4. Divide the
mixture evenly between the pans and smooth the surface. Sprinkle each evenly with 1 tablespoon
sugar. Bake approximately 45 minutes. Remove from the oven and let cool.