Chai Spiced Pumpkin Cake
Chai Spiced Pumpkin Cake is the best cake for the autumn season. Learn how to make a pumpkin cake recipe in a few simple steps.
Servings: 9 inch cake
- 3/4 Cup pumpkin puree (see notes above)
- 3/4 Cup light brown sugar
- 2 eggs, at room temperature
- 2 tablespoon any flavorless oil (canola/olive oil)
- 1 ¼ Cup all-purpose flour (maida)
- 1 ¼ teaspoon baking powder
- 1/4 teaspoon baking soda
- a pinch of salt
- 1 teaspoon Chai Masala ( see recipe )
Ingredients for the glaze
- 1/3 Cup cream cheese softened
- 1/4 Cup powdered sugar
- 4 tablespoon milk, at room temperature
Prepare the Cake:
Grease 7″ square tin with oil or you can use 3 mini loaf pan or a 9 inch tin.
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, and oil until all combined well and creamy in texture. Do not whisk for too long after adding the eggs.
Sift all the dry ingredients together including the chai spice in a separate bowl. Add the dry ingredients to the liquid batter in two batches. Using spatula mix well to make a smooth batter.
If the batter seems to be thick add 2 – 4 tablespoons of milk and combine well. Do not over mix the batter else result will be a tough cake.
Preheat oven at 180 C. Add the batter in the prepared tin. Bake for 40 – 45 minutes. Once golden brown on the top and a tester come out clean, the cake is ready to come out of the oven.
Let it cool down completely at room temperature over a wire rack before cutting into pieces.
Prepare the Glaze:
For the glaze, mix all the ingredients with a wire whisk until it is of dropping consistency.
Drizzle the glaze over the cake and garnish with chopped pistachio and almonds.
Serve Chai Spiced Pumpkin Cake for the teatime.
Serving: 1slice | Calories: 228kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 81mg | Potassium: 175mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3354IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg