Pumpkin Tea Cake
(from saymyname’s recipe box)
Source: Tartine Bakery, San Francisco, CA
Serves 8 peopleCategories: Cake, Dessert, Pumpkin
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
Directions
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**Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
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Preheat oven to 325°; lightly butter the bottom and sides of a 9 × 5 inch loaf pan.
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This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
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Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
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In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
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Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
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Scrape down the sides of the bowl with a rubber spatula.
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On low speed, add in the flour mixture and beat just until combined.
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Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
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The batter should have the consistency of a thick puree.
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Transfer batter into loaf pan; smooth the surface with an offset spatula.
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Sprinkle evenly with sugar.
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Bake about 1 hour, or until a cake tester or pick comes out clean.
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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.
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Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.