This pumpkin tea cake is an easy recipe you can make with two bowls and a spoon. You don’t need a mixer and it doesn’t have complicated steps. It’s perfect for dessert or as an afternoon snack cake.
It’s Week 2 of my pumpkin themed baking, and I’ve been scouring food blogs for creative pumpkin recipes.
When I found this pumpkin tea cake recipe on No Special Effects I knew it was meant to be. I had exactly one cup of pumpkin puree on hand which was the exact amount needed for the recipe.
No Mixer Required for this Easy Pumpkin Cake
What I love best about this recipe is that you don’t need a mixer and you don’t have to wait for butter to soften. A lot of cake recipes require creaming butter and sugar together but for this pumpkin cake, you use oil in place of butter which means you can easily mix the wet ingredients by hand.
It reminds me of my favorite pumpkin bread since most quick breads are made in a similar way. But the texture of the cake is softer than a quick bread.
The trick is to not overmix the batter. So, you definitely want to whisk the dry ingredients in a separate bowl and stir together the wet ones in another bowl.
Instead of pouring the dry ingredients into the wet ones you sift the flour mixture over the top of the wet ingredients. This makes the dry ingredients really light and easy to stir into the batter without over mixing.
Serve this Cake for Dessert or as Snack Cake
One thing I like about this cake is the sugar coating on top. I used raw sugar which you can see after the cake is baked. It gives the crust a slightly crunchy sweet texture.
It’s also a perfect cake for an afternoon snack with coffee or tea. It’s easiest enough to make that you can easily whip it up when you need a last-minute treat.
More Tea Cake Recipes
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.