Pumpkin Spice Tea Cake *with Meringue Topping!
Chewy. Crisp. Pumpkin spiced! This soft, moist and perfectly pumpkin spiced tea cake is paired with a beautiful crispy meringue! Elevate your traditional pumpkin loaf into the ultimate fall indulgence to share with friends and family!
Ingredients
Pumpkin Spice Tea Cake
- 1 3/4 cups (210g) All-purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tbsp Cinnamon ground
- 2 tsp Ginger ground
- 2 tsp Nutmeg ground
- 1/2 tsp All-spice ground
- 1/4 tsp Cloves ground
- 1 cup (225g) Pumpkin Puree
- 1 1/3 cup (267) Granulated Sugar
- 3/4 cups (177ml) Vegetable Oil
- 3 Egg yolks + 1 egg large (note: you can save the 3 egg whites for your meringue!)
- 1 tsp Salt fine, Kosher or fine sea salt
- 1 tsp vanilla extract
Meringue Topping
- 3 Egg whites large (note: leftover from pumpkin spice tea cake batter - above)
- 2/3 cup (134g) Granulated Sugar
- 1 tsp Vanilla Extract
Instructions
Pumpkin Spice Tea Cake
- Preheat oven to 325F (300F if using a convection oven). Lightly oil all surfaces of a 9"x 5" loaf pan.
- In a medium-sized bowl, mix together flour, pumpkin pie spices (cinnamon, ginger, all-spice, nutmeg, cloves), salt, baking powder, and baking soda. Whisk to combine and aerate flour mixture. Set aside.
- In a large bowl using a whisk, combine pumpkin puree, sugar, and oil. Beat until well combined ~1 min. Add eggs (yolks + full egg) and vanilla. Whisk until combined. Scrape down bowl.
- Add flour mixture to the wet (pumpkin) mixture. Mix until just combined. Scrape down sides of bowl. (Note: mixture will be a "thick puree" consistency).
- Pour pumpkin batter into prepared loaf pan. Start on meringue topping (below).
Meringue Topping
- In the bowl of an electric mixer create a Double Boiler (aka a bowl over a pot with ~ 2"simmering water inside - creating steam to heat overlying bowl), combine egg white and sugar.
- Whisk until candy thermometer reads 120F (50C). This step should take ~5 min. Remove from heat and return to stand mixer.
- Whisk on high speed until the mixture forms stiff peaks (a thick paste that holds its shape without falling). This step often takes 5-10min to achieve. Add vanilla extract and whisk together one final time.
- Spoon meringue over pumpkin batter in loaf pan. Using a knife/spatula, swirl knife through meringue mixture to achieve a marbled pattern.
- Bake at 325F (160C) for ~90 minutes, or until a toothpick/skewer inserted into centre of the loaf comes out clean. Let Pumpkin Spiced Tea Cake cool in loaf pan for ~ 20 minutes, then loosen the edges (either with knife or your hands if using a silicone loaf pan) and invert to remove from pan. Allow to cool completely, on baking rack.
Video
Notes
Sofia’s Tips:
- Canola oil can be substituted with any other, light vegetable oil
- Looking to use an unprocessed sugar? Coconut and Maple sugar are great substitutions and work well in this recipe
- This pumpkin spice tea loaf will remain fresh at room temperature, in an air tight container, for up to 4 days, refrigerated for 1 week, or frozen for 1 month.
Tried this recipe?Let us know how it was!