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Picture of Sunday Brunch: Pumpkin Tea Cake Recipe
american lunch/dinner brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4270 kcal 213 %
  • Fat 250 g 385 %
  • Saturated 22 g 111 %
  • Carbs 477 g 159 %
  • Fiber 15 g 61 %
  • Protein 47 g 95 %
  • Cholesterol 558 mg 186 %
  • Sodium 2437 mg 102 %
  • Calcium 806 mg 81 %
  • Magnesium 195 mg 47 %
  • Potassium 1094 mg 23 %
  • Iron 17 mg 95 %
  • Zinc 5 mg 50 %
  • Phosphorus 1481 mg 212 %
  • Vitamin A 798 µg 89 %
  • Vitamin C 13 mg 14 %
  • Thiamin (B1) 2 mg 152 %
  • Riboflavin (B2) 2 mg 149 %
  • Niacin (B3) 14 mg 89 %
  • Vitamin B6 0 mg 37 %
  • Folate equivalent (total) 711 µg 178 %
  • Vitamin B12 1 µg 56 %
  • Vitamin D 3 µg 20 %
  • Vitamin E 53 mg 353 %
  • Vitamin K 8 µg 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sunday Brunch: Pumpkin Tea Cake Recipe

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon + 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup + 2 tablespoons pumpkin or squash puree (canned or homemade)
  • 1 cup vegetable oil
  • 1 1/3 cups sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 2 tablespoons sugar for topping; I used crunchy turbinado sugar
  • 2 tablespoons pepitas (optional but highly recommended)

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