Pumpkin Hazelnut Tea Cake
Elevate your tea-time experience with this irresistible Pumpkin Hazelnut Tea Cake, a perfect fusion of autumnal flavors and nutty indulgence. Moist and tender, this cake blends velvety pumpkin puree with warm spices like cinnamon, nutmeg, and ginger, creating a cozy, aromatic base. Toasted hazelnuts add delightful crunch and richness to every bite, while a hint of vanilla ties it all together. Ideal for a cozy afternoon with coffee or tea, this cake is topped optionally with a delicate dusting of powdered sugar for a touch of sweetness. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this treat is as easy as it is gratifying. Whether as a snack or dessert, this pumpkin and hazelnut loaf is sure to become a favorite fall staple!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 1 cup Pumpkin puree
- 0.25 cup Whole milk
- 0.75 cup Chopped hazelnuts, toasted
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream the butter, granulated sugar, and brown sugar together until fluffy and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin puree until fully combined.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Fold in the toasted hazelnuts gently using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar, if desired. Slice and serve with tea or coffee.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 505.3 g | 184% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 293.7 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 447 mg | 34% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1721 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
