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 a 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 raw sugar because I thought it would make a prettier presentation.
Pumpkin Tea Cake
- 1 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp + 1 tsp ground cinnamon
- 2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 1 1/3 cups sugar
- 3/4 tsp salt
- 3 large eggs
- 2 tbsp raw sugar
- Preheat the oven to 325°F. Line two 7x3 inch loaf pans with parchment paper or foil, or grease your baking pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
- In 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 just combined.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.