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Perfect Pumpkin Tea Cake

Perfect Pumpkin Tea Cake

Prep Time
10 min
Cook Time
60 min
Total Time
70 min
Servings
4
Featured Spices and Teas
Advieh Advieh Roast Chai Roast Chai Gingerbread Spice Gingerbread Spice Pacific Flake Sea Salt Pacific Flake Sea Salt Poudre Douce Poudre Douce Pumpkin Pie Spice Pumpkin Pie Spice Hojicha Powder Hojicha Powder
Difficulty
Moderate

About the Author

WS

World Spice

About this Recipe

Indulge in the moist and flavorful Pumpkin Tea Cake, perfect for the fall season. Infused with the unique Hojicha powder, it unveils a delightful malty and toasted essence. A touch of Roast Chai, with its warm hints of coriander, cinnamon, and clove, adds depth to the cake.


Seasoned just right to let the pumpkin shine, it pairs wonderfully with a cup of tea. Whether baked in a tube pan or as mini-loaves, every bite is a gluten-free indulgence that will leave you craving more.

Instructions

1
Preheat the oven to 325 degrees.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, Hojicha Powder and Roast Chai. Set aside.
3
Cream the butter and sugar on medium-high speed in the bowl of a stand mixer using the paddle attachment. Beat until it is light and creamy, about 2-3 minutes.
4
Lower the speed to medium-low and add the eggs, one at a time, mixing until they are just incorporated.
5
Add the vanilla and reduce the mixer speed to low. Alternately add the flour mixture and pumpkin—beginning and ending with the flour mixture.
6
Spray a tube pan or 4 mini loaf pans with pan spray and transfer the batter into the pan(s).
7
Bake for 55-60 minutes, until a toothpick inserted in the center of the cake comes out clean.

Notes & Tips

Flavor Alternatives

Pumpkin Pie Spice for classic flavor

Poudre Douce for Medieval flavor

Advieh for exotic flavor

Gingerbread Spice for spicy flavor

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