Pumpkin Tea Cake

🥘 Ingredients

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

🍳 Cookware

• loaf pan
• stand mixer
• bowl
• wire rack
• pan

1. 1

   Preheat oven to 325°F. Lightly butter a 9x5 inch loaf pan . Line with parchment paper (optional) and grease with more butter if using.
2. 2

   Sift together flour , baking powder , baking soda , cinnamon , nutmeg , and cloves . Set aside.

   flour: 1 3/4 cups (all-purpose, 228 grams), baking powder: 1 1/2 teaspoons, baking soda: 1/2 teaspoon, cinnamon: 1 tablespoon (ground, + 2 teaspoons), nutmeg: 2 teaspoons (freshly grated), cloves: 1/4 teaspoon (ground)
3. 3

   Use a stand mixer with a whisk attachment or a hand-held whisk to beat together the pumpkin puree , oil , sugar , and salt . Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl and add the flour mixture all at once. Beat on low speed, until just combined. Re-scrape the sides of the bowl and beat on medium speed for ⏱️ 5-10 seconds to make a smooth batter.

   pumpkin puree: 1 cup (+ 2 tablespoons, 255 grams), oil: 1 cup (vegetable, such as safflower or sunflower), sugar: 1 1/3 cup (granulated, 265 grams, plus more for topping), salt: 3/4 teaspoon, eggs: 3
4. 4

   Do not overmix!
5. 5

   Transfer batter to the loaf pan and smooth the surface with an offset spatula. Sprinkle evenly with 2 tablespoons sugar and the pepitas , if using. Bake for ⏱️ 1 hour , until a cake tester inserted into the center comes out clean. Let cool in the loaf pan on a wire rack for ⏱️ 20 minutes then remove from pan and let cool completely. The cake will keep, well-wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.

   pepitas: 2 tablespoons (raw)
6. 📝

   Servings: 1 9x5-inch loaf