Best 2 Pumpkin Tea Cake Recipes

Indulge in the delectable flavors of fall with our Pumpkin Tea Cake, a symphony of autumnal spices and moist, tender crumb. This classic tea cake recipe is elevated with the addition of creamy pumpkin puree, creating a rich and flavorful treat. Served with a dusting of powdered sugar, each bite is a delightful journey through the tastes of the season. Our collection of recipes includes variations to suit every palate, from a gluten-free version for those with dietary restrictions, to a decadent pumpkin tea cake with cream cheese frosting that takes the indulgence to a whole new level. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you towards creating a perfect pumpkin tea cake that will be the centerpiece of your next gathering.

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:

Make sure your pumpkin puree is smooth. If it's not, it can make your cake grainy.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
Let the cake cool completely before frosting it. This will help the frosting set properly.
Use a cream cheese frosting that is not too sweet. This will help balance out the sweetness of the cake.
Garnish the cake with pumpkin seeds, cinnamon sugar, or a dollop of whipped cream. This will add a festive touch.

Conclusion:

Pumpkin tea cake is a moist, flavorful cake that is perfect for fall. It's easy to make and can be dressed up or down for any occasion. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to be a hit. Pumpkin tea cake is a versatile cake that can be customized to your liking. You can add different spices, such as nutmeg, cloves, or ginger, or you can use a different type of frosting, such as maple frosting or chocolate frosting. You can also decorate the cake with sprinkles, candy, or fresh fruit. No matter how you choose to make it, pumpkin tea cake is a delicious and festive treat that is sure to please everyone.