pumpkin tea cake -南瓜茶点蛋糕

pumpkin tea cake -南瓜茶点蛋糕的做法说明

From Elisabeth Prueitt "Tartine" San Fran's famous bakery. The cake is perfectly sweet- not that kill your throat kind of sweet... It's very soft.
方子来自旧金山著名的 tartine bakery。这款蛋糕南瓜味道浓郁口感绵密质地松软而且甜的恰到好处。

pumpkin tea cake -南瓜茶点蛋糕的食材和调料

pumpkin purée (南瓜糊）	255 g
all purpose flour （中粉）	225 g
baking powder（泡打粉）	1.5 teaspoons 茶勺
baking soda （小苏打）	1.5 teaspoons 茶勺
grounded cinnamon （肉桂粉）	1tablespoon+2teaspoons 1汤勺+2茶勺
nutmeg（肉豆蔻粉）	2 teaspoons 茶勺
grounded cloves（丁香粉）	1/4 teaspoon 茶勺
vegetable oil (no strong flavor,like safflower or sunflower I used corn oil) 植物油没有特殊香味的	250 ml 毫升
sugar 糖	270 g
salt 盐	3/4 teaspoon 茶勺
eggs large 蛋	3
sugar (for sprinkle top) 糖洒在蛋糕顶部	2 tablespoon 汤勺

pumpkin tea cake -南瓜茶点蛋糕的做法与步骤

1.
Preheat oven to 325F and place oven rack on top and bottom third. Oil ( or butter) and flour a 9x5 inches loaf bread pan 烤箱预热至325 华氏163摄氏度。将烤箱架放在中层。用油或者融化的黄油涂抹烤盘再撒上一层薄薄的面粉倒扣出多余的面粉。蛋糕烤模尺寸-13.5cmX7.5cmx4.5cm
2.
In a large bowl, sift together the flour,cinnamon,nutmeg,cloves,baking powder and baking soda,set aside 将面粉肉桂肉豆蔻丁香小苏打和泡打粉过筛筛入一个碗中
3.
In another bowl, mix together puree,oil, salt and sugar. Add the eggs, one at a time. Mix well after each egg. 在另一个大的容器中，倒入南瓜糊油盐和糖。搅拌均匀- 没有明显的油分离即可。再加入鸡蛋。一次加一个。加后搅拌均匀。再加第二个。以此类推。
4.
Add the dry ingredients from step 2 , fold gently (I folded in three additions). Fold until the batter is thoroughly mixed and the batter looks silky- looks like very thick puree. 将步骤二中的干粉类轻轻的拌入糊中。我分成三次加的。拌到粉类全部融合蛋糕糊看起来光滑用搅拌刀尧起蛋糕糊像丝带一样滑落
5.
Pour batter into prepared pan and sprinkle the 2 tablespoons sugar on top of the batter. Bake until a toothpick inserts and comes out clean - about one hour. Cool in pan for about 10 mins and inverts on a cooling rack to cool completely. Tightly wrapped. It keeps good for 4 days at room temperature or 1 week in refrigerator. 将蛋糕糊倒入烤盘中，可以再撒上2汤勺白糖-我没有撒。烤到用牙签插入拔出来没有蛋糕糊附在上面。大概一个小时。拿出烤箱后放置大概十分钟。然后倒扣在冷却架上脱模。让蛋糕在烤架上完全冷却然后密封包起。蛋糕室温下可放四天或者冷藏一周。