Pumpkin Tea Cake

Name: Pumpkin Tea Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 7 milliliters 1/2 tsp baking powder; 2 milliliters 1/2 tsp baking soda; 3 larges eggs; 225 grams 2/3 cups all-purpose flour; 25 milliliters tbsp + 2 tsps ground cinnamon; 1 milliliter 1/4 tsp ground cloves; 10 milliliters tsps nutmeg, freshly grated; 255 grams cup + 2 tbsps pumpkin purée; 4 milliliters 3/4 tsp salt; 270 grams 1/3 cups sugar; 250 milliliters cup vegetable oil

If 73 cents per serving falls in your budget, Pumpkin Tea Cake might be a great dairy free and vegetarian recipe to try. This recipe serves 8. One portion of this dish contains roughly 6g of protein, 34g of fat, and a total of 552 calories. If you have flour, sugar, tbsps pumpkin purée, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 325°F. Butter the bottom and sides of a 9×5-inch loaf pan. (You can do this recipe with a stand mixer or by hand.)

Ingredients you will need

Butter

Equipment you will use

Stand Mixer

Loaf Pan

Oven

Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl. In a large mixing bowl, beat the pumpkin purée, oil, sugar, and salt together until well blended. Beat the eggs in one at a time, making sure each egg is completely incorporated before adding the next one. Scrape the sides of the bowl as necessary.

Ingredients you will need

Baking Soda

Cinnamon

Pumpkin

Clove

Nutmeg

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

Add the flour and mix until just combined. You don’t want to overbeat the batter as it will result in a tougher crumb. Then beat for 5 to 10 seconds until smooth.

Ingredients you will need

All Purpose Flour

Pour the batter into the loaf pan and tap the pan on the counter to help flatten the batter out.

Equipment you will use

Loaf Pan

Remove the cake from the oven and let sit for 20 minutes. Invert the pan onto a cooling rack and flip the cake out. Turn the cake back right-side up and let cool completely.

Equipment you will use

Wire Rack