Pumpkin Tea Cake

Categories: 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

1. **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.

2. Preheat oven to 325°; lightly butter the bottom and sides of a 9 × 5 inch loaf pan.

3. This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.

4. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.

5. In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.

6. Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.

7. Scrape down the sides of the bowl with a rubber spatula.

8. On low speed, add in the flour mixture and beat just until combined.

9. Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.

10. The batter should have the consistency of a thick puree.

11. Transfer batter into loaf pan; smooth the surface with an offset spatula.

12. Sprinkle evenly with sugar.

13. Bake about 1 hour, or until a cake tester or pick comes out clean.

14. 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.

15. 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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