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Thanksgiving: Pumpkin Tea Cake

Source of Recipe


Adapted from Elisabeth Prueitt, Tartine Bakery



List of Ingredients



• 1-2/3 cups flour
  
• 1½ tsp baking powder
  
• ½ tsp baking soda
  
• 1 Tbsp plus 2 tsp ground cinnamon
  
• 2 tsp freshly grated nutmeg
  
• ¼ tsp ground cloves
  
• 1 cup plus 2 Tbsp pumpkin purée
  
• 1 cup vegetable oil
  
• 1-1/3 cups sugar, plus 2 Tbsp sugar for topping (divided)
  
• ¾ tsp salt
  
• 3 large eggs
  






Instructions



1. Preheat oven to 325° F. Lightly butter bottom and sides of 9- x 5-inch loaf pan.
   
   
2. Into mixing bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside. In another mixing bowl, whisk together pumpkin purée, oil, 1-1/3 cups sugar, and salt on medium speed or by hand until well mixed. Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl, then beat on medium speed 5 to 10 seconds, to make a smooth batter. Batter should have consistency of a thick purée.
   
   
3. Transfer batter to prepared loaf pan and smooth surface with an offset spatula. Sprinkle evenly with remaining 2 tablespoons sugar. Bake until a cake tester inserted into center comes out clean, about 1 hour. Let cool in pan on a wire rack about 20 minutes, and then invert onto rack, turn right side up, and let cool completely.
   
   Makes one 9- x 5-inch loaf.