Best 2 Pumpkin Tea Cake Recipes

Craving a delectable treat that combines the warmth of pumpkin spice with the comforting flavors of a classic tea cake? Look no further! In this article, we will embark on a culinary journey to discover the most exceptional pumpkin tea cake recipe that will tantalize your taste buds and leave you yearning for more. Whether you are a seasoned baker or a novice in the kitchen, we have curated a selection of recipes that cater to all skill levels. From simple one-bowl wonders to intricate layered creations, we have got you covered. So, gather your ingredients, preheat your oven, and prepare to indulge in the ultimate pumpkin tea cake experience.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY AND PUMPKIN PIE SPICE TEA CAKE

Cranberry and Pumpkin Pie Spice Tea Cake image

Categories Cake Mixer Fruit Nut Dessert Bake Christmas Cranberry Almond Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 11

Ingredients

1 1/2 cups unsalted butter (2 1/2 sticks), room temperature
3/4 cup plus 3 tablespoons sugar
2 large egg yolks
1 large egg
1/2 cup ground blanched almonds
1 tablespoon vanilla extract
1 cup fresh cranberries, coarsely chopped
1 3/4 cups sifted unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 cup dried cranberries or currants
Powdered sugar

Steps:

Preheat oven to 350°F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla.
Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl.
Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely.
To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter.

PUMPKIN TEA CAKE

Pumpkin Tea Cake image

Make and share this Pumpkin Tea Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

Steps:

**Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
Scrape down the sides of the bowl with a rubber spatula.
On low speed, add in the flour mixture and beat just until combined.
Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
The batter should have the consistency of a thick puree.
Transfer batter into loaf pan; smooth the surface with an offset spatula.
Sprinkle evenly with sugar.
Bake about 1 hour, or until a cake tester or pick comes out clean.
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.
Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.

Tips:

For a richer flavor, use dark chocolate or a mix of dark and milk chocolate chips.
Add a teaspoon of ground cinnamon or pumpkin pie spice to the batter for a warm, autumnal flavor.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
Be sure to not overmix the batter, as this can make the cake tough.
If you don't have a Bundt pan, you can bake the cake in a 9x13 inch baking pan. Just adjust the baking time accordingly.
Let the cake cool completely before glazing it. This will help the glaze set properly.
For a vegan version of this cake, use plant-based milk and butter, and omit the eggs.

Conclusion:

The pumpkin tea cake is an easy and delicious fall treat that is perfect for any occasion. With its moist crumb, rich pumpkin flavor, and decadent chocolate glaze, this cake is sure to be a hit. So next time you're looking for a special dessert, give this pumpkin tea cake a try. You won't be disappointed.