PUMPKIN TEA CAKE

Pumpkin Tea Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

Steps:

**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°; 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.