Pumpkin Tea Cake

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This recipe creates a wonderfully moist and fragrant pumpkin tea cake with a delicate crumb. The high ratio of pumpkin puree and vegetable oil ensures a "dewy" and tender texture, while a generous amount of warm spices—cinnamon, nutmeg, and cloves—infuses the cake with a cozy, “fall” flavour.

A simple topping of raw Bajan cane sugar and pumpkin seeds adds a delightful, light crunch to this soft, spiced cake, making it a perfect treat for a simple dessert or afternoon tea.

The recipe below was adapted from The Butter Lab’s version of Pumpkin Cake, originally published in the San Francisco bakery’s seminal 2006 cookbook.

If I could shove a piece of this cake from the computer screen in your mouth, I would. I have to thank Kristen for this; she begged me to make it, and I’m so glad I did.

The secret is probably in the spice and the oil, using fresh grated nutmeg and plenty of cinnamon. We had a conversation about using the word moist in a sentence, but I can’t help it. It’s incredibly moist and perfectly sweetened, and you’ll be dancing happily in your seat as you enjoy it with your favourite warm drink. Let’s hear it: how do you feel about that word?

I made a few adjustments to the recipe. Instead of all-purpose flour, I used cake and pastry flour, and I also used 3/4 cups of sunflower oil. I made this adjustment because our climate in the Caribbean is quite humid this time of year (September). We’re generally more humid all year round, so adjusting a wet-to-dry ratio is common.

If you’re up in the north or in a dry climate, try making your way up to 1 cup of oil, adjusting it if it’s a little dry. You’re not looking for dough. You’re looking for cake batter, much like you would a banana bread loaf.

So here’s the recipe below, and you’ll find some recommended products I used to make this delicious tea cake.

pumpkin, warm spices, tea bread,

dessert

Yield: 10

Author: Janel Damiani

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Pumpkin Tea Bread

This recipe creates a wonderfully moist and fragrant pumpkin tea cake with a delicate crumb. The high ratio of pumpkin puree and vegetable oil ensures a "dewy" and tender texture, while a generous amount of warm spices—cinnamon, nutmeg, and cloves—infuses the cake with a cozy, autumnal flavor. A simple topping of raw cane sugar and pumpkin seeds adds a delightful, light crunch to the soft, spiced cake. The use of cake and pastry flour contributes to the cake's light and tender structure, making it a perfect treat for a simple dessert or afternoon tea.

Prep time: 13 MinCook time: 1 HourCool Time: 20 MinTotal time: 1 H & 33 M

Cook modePrevent screen from turning off

Ingredients

• 1 3/4 cups (228 grams) cake and pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon + 2 teaspoons ground cinnamon
• 2 teaspoons nutmeg, freshly grated
• 1/4 teaspoon ground cloves
• 1 cup + 2 tablespoons (255 grams) pumpkin puree
• 3/4 cup vegetable oil, such as safflower or sunflower
• 1 1/3 cup (265 grams) granulated sugar
• 3/4 teaspoon salt
• 3 tablespoons raw cane sugar (optional, for topping)
• 3 eggs
• 2 tablespoons pumpkin seeds

Instructions

1. Preheat oven to 325°F. If you have a 9” loaf pan, lightly butter it. You can line it with parchment if you wish. I used a 9” silicone pan, without butter or paper.
2. Sift together all the dry ingredients and set aside.
3. Use a stand mixer with a whisk attachment to beat together the pumpkin puree, oil, sugar, and salt.
4. Add the eggs one at a time, and run the mixer slowly. Add the flour mixture all at once and beat on low speed, until just combined. Re-scrape the sides of the bowl and beat for 5 to 10 seconds, enough to look smooth. Do not overmix!
5. Transfer the batter to the loaf pan and smooth out the top. Sprinkle evenly with 3 tablespoons of sugar and the seeds.
6. Bake for 1 hour, until a cake tester inserted into the center comes out clean and/or your thermometer reads 200-210ºF. Let cool in the loaf pan for 20 minutes, then remove from the pan and let cool completely on a wire rack. The cake will keep in a container for 5 days, or in the freezer for up to 3 months.

Notes

Good for 5 days in a container, or in ther freezer for up to 3 months

Recommended Products

Pyrex Essentials (3-Piece) Glass Mixing Bowls

Fine Mesh Strainers

Amazon Basics Rectangular Baking Bread Loaf Pan, 9.5 x 5 Inch, Set of 2, Gray

Checkered Chef Cooling Rack for Cooking and Baking - 8” x 11 ¾" Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks

U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Black)

KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer, Matte Black

Nutrition Facts

Calories

377

Fat

19 g

Sat. Fat

3 g

Carbs

49 g

Fiber

4 g

Net carbs

45 g

Sugar

31 g

Protein

5 g

Sodium

314 mg

Cholesterol

49 mg

https://lemonandlife.com/food/pumpkin-tea-bread

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Did you make this cake? I’d love to know your thoughts in the comment section below. I personally put this cake in the freezer for about a month and then took it out when I was expecting guests. It was really nice, and still had excellent moisture in every bite.

Enjoy this with your favourite cup of tea, or a hot coffee with friends.