Ingredients for Pumpkin Tea Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- 1/2 teaspoon ground nutmeg
- Ground Cloves
- 1 (15-ounce) can pumpkin puree
- Vegetable Oil
- 1 3/4 cups granulated sugar + 1/4 cup granulated sugar (for topping)
- 1 teaspoon salt
- 3 large eggs
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How to Make Pumpkin Tea Cake
- Preheat oven to 325°F (160°C).
- Lightly butter and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Set aside.
- In a separate bowl, beat together 1 (15-ounce) can pumpkin puree, 3/4 cup vegetable oil, 1 3/4 cups granulated sugar, and 1 teaspoon salt on medium speed until well combined.
- Add 3 large eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Increase mixer speed to medium and beat for 5-10 seconds to create a smooth batter.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle evenly with 1/4 cup granulated sugar.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 55 minutes).
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- Serve at room temperature. Store at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
197g
Fat
28g
Carbs
26g
