Pumpkin tea cake from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 283) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • shannonstoney on August 23, 2025

    I made a puree using mini butternuts from my garden. They are so sweet that I just added a little honey to the batter and left out the sugar. It tasted great.

  • Astrid5555 on December 03, 2023

    If you want to know whether the hype about this recipe is real, it definitely is. A spice-heavy cake with a soft and moist crumb, quick and easy to make, too.

  • TrishaCP on December 07, 2018

    This is a great spice cake. After reading the comments below, I used roasted kabocha squash in the hopes of getting a more assertive "pumpkin" flavor, but it still tasted mainly of the spices. Definitely delicious though!

  • Zosia on November 11, 2018

    Delicious, moist cake that's easy to make (heavy machinery optional). The pumpkin definitely took a back seat to the rather assertive spicing but we loved it anyway.

  • Lepa on July 14, 2018

    We loved this cake. It had a beautiful dome, luscious texture and wonderful, spicy taste. Mine took 70 minutes to bake.

  • anya_sf on April 18, 2018

    Very moist and delicious. I liked the heavy spices. I used white whole wheat flour but otherwise followed the recipe, mixing by hand. It took 65 min to bake, but still sank very slightly at the top. We loved it, but it's so fattening, I'm not sure I'll make it again.

  • sosayi on October 24, 2017

    I enjoyed this pumpkin cake a lot. Lots of great spice notes, and very moist. My only complaint would be that I, too, would prefer a bit stronger pumpkin flavor. Not sure if I would try to adjust this cake to fix that or just take the parts I like from here (spice types/amounts) to another cake and adjust that one. I substituted white whole wheat flour for the all-purpose with no adverse affects. Currently enjoying it toasted and topped with cream cheese, and it is very nice.

  • nadiam1000 on September 20, 2017

    I added a streusel topping that I had left from another recipe and added 2 teaspoons vanilla to the batter. Cake is moist and light and rises into a tall loaf. My version was a little less dense than the one from the bakery. I prefer my mom's pumpkin bread which is definitely heavier and has more pumpkin flavor. Served with the Bourbon Hard Sauce which is a great topping for this cake (cut way back on the bourbon though - really strong otherwise). Not sure I will rush to make this again.

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