This pumpkin tea cake is the absolute celebration of the autumn season, moist and tasty, pumpkin-and spices-infused, just ready to be eaten with a hot cup of tea on a chilly autumn day. Topped off with a dollop of sweet harvest pumpkin whipped cream.
What You Need:
(Makes: 6-8 servings)
For the Pumpkin Tea Cake:
1/2 cup of water
2 bags of Celestial Seasonings Sweet Harvest Pumpkin Holiday Black Tea
1 & 1/4 cups of flour
1 & 1/2 tsp. of baking powder
1/2 tsp. of salt
3/4 cup of sugar
1 tsp. vanilla
Pinch of nutmeg for garnish
Butter for pan and garnish
For the Sweet Harvest Pumpkin Whipped Cream: (see recipe below)
1 cup whipping cream
3 bags Celestial Seasonings Sweet Harvest Pumpkin Holiday Black Tea
2 Tbsp. sugar
Nutmeg for garnish
What to Do:
STEP 1) Preheat the oven to 350 degrees. Bring the water to a boil in a saucepan and add the tea bags. Remove from heat and steep for 3 to 5 minutes.
STEP 2) Meanwhile, mix the flour, baking powder, salt, sugar, eggs, and vanilla in a large bowl. Carefully squeeze the excess liquid from the tea bags, then add the tea to the other ingredients and discard tea bags. Blend the batter well.
STEP 3) Pour the batter into a greased 8x8x2 inch baking dish and bake for 25 minutes. Serve warm, buttered and sprinkled with nutmeg. Top with dollops of Sweet Harvest Pumpkin Whipped Cream.
STEP 4) Happy Autumn & Enjoy!
Sweet Harvest Pumpkin Whipped Cream
What to Do:
STEP 1) Slowly bring the cream to a gentle boil in a small pot. Add the tea bags, remove from heat and steep for 10 minutes. Remove the tea bags, squeezing out the excess cream, and discard the bags.
STEP 2) Mix the cream and sugar together in a large bowl. Whip until fluffy. Serve with a sprinkle of nutmeg.