Pumpkin Hazelnut Tea Cake Recipes

PUMPKIN-HAZELNUT TEA CAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly coat an 8-by-4-inch loaf pan with cooking spray.
• In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
• In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
• Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
• Pour the batter into the prepared pan.
• Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
• Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
• Let cool in the pan on a wire rack for 10 minutes.
• Turn the loaf out of the pan onto the rack and let cool completely.
• Cut into 12 slices to serve.

PUMPKIN TEA CAKE

Steps:

• **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
• Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
• This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
• Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
• In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
• Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
• Scrape down the sides of the bowl with a rubber spatula.
• On low speed, add in the flour mixture and beat just until combined.
• Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
• The batter should have the consistency of a thick puree.
• Transfer batter into loaf pan; smooth the surface with an offset spatula.
• Sprinkle evenly with sugar.
• Bake about 1 hour, or until a cake tester or pick comes out clean.
• Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
• Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.

PUMPKIN-HAZELNUT TORTE

Steps:

• Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.
• In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.
• Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.