Pumpkin Tea Cake - cooking recipe

Ingredients
    1 2/3 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 tablespoon ground cinnamon, plus
    2 teaspoons ground cinnamon
    2 teaspoons freshly grated nutmeg
    1/4 teaspoon ground cloves
    1 cup pumpkin puree, plus
    2 tablespoons pumpkin puree
    1 cup vegetable oil (such as safflower or sunflower)
    1 1/3 cups sugar
    3/4 teaspoon salt
    3 large eggs
    2 tablespoons sugar, for topping
Preparation
    **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
    Preheat oven to 325\u00b0; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
    This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
    Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
    In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
    Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
    Scrape down the sides of the bowl with a rubber spatula.
    On low speed, add in the flour mixture and beat just until combined.
    Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
    The batter should have the consistency of a thick puree.
    Transfer batter into loaf pan; smooth the surface with an offset spatula.
    Sprinkle evenly with sugar.
    Bake about 1 hour, or until a cake tester or pick comes out clean.
    Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
    Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.

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