that glare in the window is the sun strating to set out here in california last night in my kitchen ...
i may have mentioned this before, but this TARTINE cookbook is one of my favorites. TARTINE is a wonderful bakery up the road a ways in San Francisco.
I have been making their pumpkin tea bread alot this fall. i made some late yesterday to take to teddy's groomer today. teddy is at The Golden Paw right now getting all ready for Halloween...
i added some candy corn and this little rat to make it a little more Halloween-ey...
the bread is easy to make...and it smells so good baking in the kitchen.
i just had to show you this...it borders on vintage. i have had it for so long...it is a witches cauldron and when you plug it in...the white material "flames up". i really can't beleive it still works. i got it at michaels about a zillion years ago. and i still love it. it just wouldn't be halloween around here without the "cauldron".
Pumpkin Tea Cake
adapted from :Tartine
serves 6 to 8
Preheat the oven to 325 degrees
1 2/3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 Tablespoon plus 2 teaspoons cinnamon ( this seemed like alot, but it works )
2 tsp nutmeg
1/4 tsp ground cloves
1 cup plus 2 Tablespoon Pumpkin puree ( not pie filling )
1 cup vegetable oil
1 1/3 cups white sugar
3/4 teaspoons salt
3 large eggs
2 Tablespoons white sugar for topping
my own addition is 1 cup chopped walnuts
In a bowl mix pumpkin puree, oil, sugar,and salt with a mixer
Add eggs one at a time mixing well
Scrape down sides and add flour, baking powder, baking soda cinnamon, nutmeg and ground cloves. add walnuts, if desired
Do not over mix or you will end up with a coarse, tough crumb
Transfer the batter to a buttered 9 by 5 loaf pan ( i know they call it a tea cake, but they make it in a loaf pan ) Smooth the top with an offset spatula and sprinkle with the sugar.
Bake about an hour. I check it at one hour and i always need to let it go another 10 mintues or so or till a toothpick comes out clean.
Let the cake cool in the pan for 20 minutes then remove and let cool on a wire rack
Serve at room temperature
Because this cake is not too sweet, a dollop of sweetened whipped cream is nice and you can sprinkle the cream with some raw pepitas ( hulled pumpkin seeds ) for extra crunch.
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