Fall

Pumpkin Cardamom Tea Cake

November 11, 2020
21 Ratings
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.
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