Pumpkin tea cake from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 105) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eacooney on October 02, 2024

    This was just what I want in a pumpkin bread. Delicious.

  • MsMonsoon on September 27, 2021

    Really good and moist, and super easy to make with the stand mixer. This recipe doesn't include all the spices you'd find in pumpkin spice (only cinnamon, nutmeg and clove). Takes forever to bake -- mine took 75 minutes and my oven thermometer indicated I was at the right temp. I could probably have used 5 or 10 more minutes as I had a slightly damp, dense spot near the bottom of the cake. For gift-giving, I think it's great that the recipe says this keeps days at room temp, and 5 days refrigerated... not that it would last that long!

  • e_ballad on September 12, 2020

    This is absolutely delicious.

  • julesamomof2 on October 06, 2019

    Huge hit for brunch.. I added the optional pumpkin seeds to the sugar topping and everyone especially liked the crisp sugary, nutty top and edges. I pulled the cake from the oven after 70 minutes and it could have stayed a bit longer. A definite repeat for special occasions.

  • 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. Update: We liked it so much, I did 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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