Pumpkin Tea Cake

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon + 2 teaspoons ground cinnamon
• 2 teaspoons freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1 cup + 2 tablespoons pumpkin or squash puree, canned or homemade
• 1 cup vegetable oil
• 1 1/3 cups sugar
• 3/4 teaspoon salt
• 3 large eggs
• 2 tablespoons sugar for topping; I used crunchy turbinado sugar
• 2 tablespoons pepitas

Directions

1. Heat the oven to 325 degrees F. Give the bottom and sides of a 9x5 inch loaf pan a light coating of butter.
2. Sift the flour with the baking powder, the baking soda, the cinnamon, nutmeg, and cloves, or whisk them together thoroughly.
3. In a separate bowl, beat the pumpkin puree, oil, sugar, and salt at medium speed, or mix by hand, until the mixture is blended. Add the eggs 1 at a time, mixing well after each addition. Run a spatula around the bowl.
4. With the mixer on low, add the flour mixture and beat only until it comes together. Scrape the bowl again, then beat at medium speed for 5 to 10 seconds so the batter becomes smooth. It should be as thick as a purée. Don’t overdo it, or the finished crumb can turn coarse and tough.
5. Spoon the batter into the buttered loaf pan. Sprinkle half the topping sugar evenly over the top, add the optional pepitas, then finish with the remaining topping sugar. Bake until a tester inserted in the center comes out clean, about 1 hour.
6. Set the pan on a wire rack and let the cake cool in the pan for about 20 minutes. Turn the cake out onto the rack, flip it right side up, and let it cool completely. Serve at room temperature. Wrapped well, the cake will keep at room temperature for 4 days or in the refrigerator for about 1 week.