Fall

Pumpkin Cardamom Tea Cake

November 11, 2020
5 Stars
Photo by Kevin Fohrer
Author Notes

Light, airy, and perfectly spiced, this is the cake that converts the pumpkin skeptics. Ethereal cardamom is perfectly balanced with nutty richness from the walnut crumb. Introducing your new favorite snacking cake. —Max Makes Dinner

  • Prep time 20 minutes
  • Cook time 50 minutes
  • Makes 1 loaf
Ingredients
  • Tea Cake
  • 1/2 cup butter (113g), at room temperature
  • 3/4 cup white sugar (140g)
  • 2 eggs, at room temperature
  • 5 ounces tinned pumpkin (141g), at room temperature
  • 1 cup flour (120g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground clove
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 4 pods green cardamom, shelled and crushed
  • Walnut Crumb
  • 3/4 cup shelled raw walnuts (76g)
  • 2 tablespoons white sugar
In This Recipe
Directions
  1. Tea Cake
  2. Preheat the oven to 350F and line a 9 x 5 loaf pan with a large sheet of parchment paper. Cut it large enough so that there is overhang you can use to pull the cake out when done.
  3. Cream the butter, vanilla, and sugar for 3 minutes, until it changes color and is light and fluffy.
  4. While the butter is creaming, combine the flour, salt, baking powder, clove, and cardamom in a small bowl. Whisk till combined.
  5. Scrape down the bowl and add one egg. Mix on medium speed for 1 minute. Scrape down the bowl and repeat the process with the second egg, then the pumpkin.
  6. While the eggs are creaming, make the topping. In a small food processor, combine the walnuts and sugar. Blitz till finely chopped.
  7. Add all the dry ingredients in one go, pulse the mixer until just combined. Pour into the prepared loaf, and smooth the top over with an offset spatula. Sprinkle the walnut crumb in one even layer, and bake for 50 minutes to 1 hour. Do not open the oven for the first 30 minutes or the delicate cake may drop.
  8. Remove from oven, and cool for 15 minutes in the pan. Holding both sides of the excess parchment peeking out of the long sides of the pan, lift the cake out to cool on a cooling rack.
  1. Walnut Crumb
  2. Preheat the oven to 350F and line a 9 x 5 loaf pan with a large sheet of parchment paper. Cut it large enough so that there is overhang you can use to pull the cake out when done.
  3. Cream the butter, vanilla, and sugar for 3 minutes, until it changes color and is light and fluffy.
  4. While the butter is creaming, combine the flour, salt, baking powder, clove, and cardamom in a small bowl. Whisk till combined.
  5. Scrape down the bowl and add one egg. Mix on medium speed for 1 minute. Scrape down the bowl and repeat the process with the second egg.
  6. While the eggs are creaming, make the topping. In a small food processor, combine the walnuts and sugar. Blitz till finely chopped.
  7. Add all the dry ingredients in one go, pulse the mixer until just combined. Pour into the prepared loaf, and smooth the top over with an offset spatula. Sprinkle the walnut crumb in one even layer, and bake for 50 minutes to 1 hour. Do not open the oven for the first 30 minutes or the delicate cake may drop.
  8. Remove from oven, and cool for 15 minutes in the pan. Holding both sides of the excess parchment peeking out of the long sides of the pan, lift the cake out to cool on a cooling rack.
Contest Entries

See what other Food52ers are saying.

  • Brian K Fletcher
    Brian K Fletcher
  • Jrene Francisco
    Jrene Francisco
  • Larry G. Concepcion
    Larry G. Concepcion
  • Joseph Duenas
    Joseph Duenas
  • Jerome Cipriano
    Jerome Cipriano

37 Reviews

Brian K. December 9, 2020
Great simple recipe that turned out great! All the flavors worked so well together!
 
Anna H. December 1, 2020
This was a perfect fall tea cake - delicious both as an afternoon snack and for breakfast :). Love the cardamom, it adds a little something different! Worth trying!
 
Itsjanny November 28, 2020
This was a fabulous little cake. Texture was fluffy and light, but the FLAVORS are what really make this recipe so special. It is spiced to perfection.
 
Jrene F. November 23, 2020
Mmm...yummy!
 
Xtrabases7 November 21, 2020
Great recipe! Goes well with a nice strong Brazilian coffee.
 
Larry G. November 21, 2020
Looks yummy! Can't wait to try it.
 
Joseph D. November 20, 2020
Looks delicious and healthy. Can’t wait to try this recipe. I’m sure the grandkids will love it. Thanks for sharing!
 
Joseph D. November 20, 2020
Looks delicious and healthy. Can’t wait to try this out i’m sure the grandkids will like it. Thanks for sharing!
 
madisonjgargan November 20, 2020
I'm already a fan of pumpkin baked goods, but this is next level. Such a lovely combination of spices, and the crumb topping is the perfect finishing touch. I'll definitely be making this again!
 
madisonjgargan November 20, 2020
I'm already a fan of pumpkin baked goods, but this is next level. Such a lovely combination of spices, and the crumb topping is the perfect finishing touch. I'll definitely be making this again!
 
madisonjgargan November 20, 2020
I'm already a fan of pumpkin baked goods, but this is next level. Such a lovely combination of spices, and the crumb topping is the perfect finishing touch. I'll definitely be making this again!
 
Jerome C. November 20, 2020
Simple, easy to follow and delicious!!!
 
Jerome C. November 20, 2020
Simple, easy to follow and delicious!
 
besscip November 20, 2020
Recipe is unique and it looks yummy!
 
Angelo T. November 20, 2020
This is very yummy! My family loved it. Will definitely make this again! 🤤
 
Bob L. November 20, 2020
I’m not into deserts, sweets or any if that sort. However my youngest daughter loves baking and we came across this superb pumpkin cake recipe. Thanks and compliments to the chef’s excellence in this delightfully flavored creation. Check it out!
 
Robert F. November 20, 2020
DELICIOUS 😋
 
GraceL November 20, 2020
A fabulous pumpkin cake recipe. Spices are well blended and walnut crumb topping is excellent. Very flavorful. Loved it, and I am not even a pumpkin person.
 
aj05may November 20, 2020
This is insanely delicious. A perfect cake for tea, coffee, breakfast, dessert, lunch...any time of day!
 
Ed E. November 20, 2020
I like pumpkin but this made me love it!