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Sunday Brunch: Pumpkin Tea Cake
Ingredients
  • 1 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon plus 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated  nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup plus 2 tablespoons pumpkin or squash purée (canned or  homemade)
  • 1 cup vegetable oil
  • 1 ⅓ cups sugar
  • ¾ 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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