11.04.2015

Fall is for Pumpkin Tea Cake

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When someone asks the husband about bread baking and his best recipe, his reply is always "get the Tartine Bread book, it will teach you how to bake."

But when it comes time to make desserts, we rarely turn to the Tartine book. I think we've only made the lemon cream tart, which was delightful, bit not necessarily quick. Recently, the husband was inspired to open the big book of desserts again and found a super quick, super simple pumpkin cake recipe. It looked too easy to be good. But, it was better than good! It was super tasty and we made it again a week later. It's a great every day cake. If you like eating cake everyday, with a cup of tea, after dinner, curled up on the couch. Just saying.
 Stay away, baby!


Pumpkin Tea Cake
via Tartine

The ingredients are shown in the photo above.

Preheat the oven to 325°F. Lightly butter the bottom and sides of a 9x5 inch loaf pan.

Sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. On low speed, add the flour mixture and beat until just combined. Scrape down the sides again, then beat on medium speed for 5 to 10 seconds to make a smooth batter. The batter should have the consistency of a thick purée. Make sure not to overmix, or you will end up with a coarse, tough crumb.

Transfer the batter to the prepared loaf pan. Sprinkle the top evenly with the topping sugar. Bake until a tester emerges clean from the center, about 1 hour.

Let cook in the pan on a wire rack for about 20 minutes. Then invert the cake onto the rack, turn right side up, and let cool completely. Serve at room temperature. The cake will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.

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