This teatime Pumpkin Cake is loaded with the flavour and aroma of the Indian chai masala (spice tea blend). It is an easy, moist, delicious cake recipe for the pumpkin season. Be sure to watch the video!
Whether it is pumpkin pasta , pumpkin salad , or pumpkin soup, we eat all things delicious loaded with pumpkin. And why not? After all, pumpkin is the flavour of the fall season
There is a pleasant nip in the year, and the evening air is filled with cosiness.
What could be a better way to celebrate the season than a good, old-fashioned pumpkin cake and a cup of tea?
Chai Masala (Indian Spice Blend)
The Indian tea spice blend aka chai masala, is a combination of whole spices mainly used to flavour milk tea.
My homemade chai masala complements the flavour of the pumpkin perfectly like a match made in heaven. The earthiness of tea masala gives a delicious punch to the sweetness of the pumpkin.
Substitute Of Tea Masala: One can use pumpkin pie spice mix or garam masala powder in the same quantity.
Or you can mix half a teaspoon of cinnamon powder and half a teaspoon of cardamom powder . That will give you a good taste too.
Best Edible Gift: Mini Pumpkin Cake
I have baked my pumpkin cake in mini loaf tins.
These mini pumpkin loaf cakes make a perfect edible gift for the holiday season. Everybody loves them to the core.
Prepare a handmade gift basket for your loved ones with teatime pumpkin cake, a bottle of homemade chai masala, a handwritten recipe card, and the holiday greeting .
I am sure this handcrafted gift basket will win you a lot of compliments!
Ingredients Required
It is an easy, fuss-free teatime cake recipe. Here are the ingredients you need:
Pumpkin Puree: Use homemade pumpkin puree or canned one. Don’t use the pumpkin pie filling for the purpose.
Flavorless Oil: Instead of butter, I have used olive oil. You can use any flavourless oil or melted butter in the same quantity.
Brown Sugar: It gives a caramelized taste to the cake. You can use white granulated sugar.
Chai Masala: Indian tea spice blend is the star flavor of this cake recipe. Use garam masala or pumpkin pie spice mix as a substitute.
Eggs: They provide structure and moisture to the pumpkin cake. Use ¼ cup instead of each egg for an eggless pumpkin cake.
Other Basic Ingredients: All-Purpose Flour (maida), Baking Powder, Baking Soda, Salt
Equipment: Mixing Bowl, Loaf Pan, Oven
How To Make
The process of making a pumpkin cake is a simple three-step process.
- Whisk : Combine pumpkin puree, oil, eggs, and sugar in a bowl. Whisk for 5 – 6 minutes.
- Mix: Add dry ingredients (flour, baking powder, etc.) and fold into the liquid ingredients until combined.
- Bake: Pour the cake batter into the greased loaf tin. Bake pumpkin cake at 180 degrees Celcius for 40 – 45 minutes.
Watch Cake Video
Storage Suggestion
The best way to store this chai-spiced pumpkin cake is in an airtight container or in a platter with a glass cloche for 1 – 2 days at room temperature.
If you want to store it for more than 2 days, then a refrigerator is best. Because of pumpkin puree, the cake has a short shelf life if left at room temperature.
More Easy Cake Recipes
British Style Christmas Cake
Eggless Chocolate Cake
Teatime Strawberry Cake
Lemon Pound Cake
Vanilla Sponge Cake
Peach Cake
Orange Cake
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ ¾ Cup pumpkin puree
- ▢ ¾ 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
- ▢ ¼ teaspoon baking soda
- ▢ ¼ teaspoon salt
- ▢ 1 teaspoon Chai Masala ( see recipe )
Ingredients for the glaze
- ▢ ⅓ Cup cream cheese softened
- ▢ ¼ Cup powdered sugar
- ▢ 4 tablespoon milk, at room temperature
Instructions
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.
Nutrition
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Chai Spiced Pumpkin Cake Recipe
Equipment
- Mixing Bowl
- Oven
- Loaf Pan
Ingredients
- ¾ Cup pumpkin puree
- ¾ 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
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon Chai Masala ( see recipe )
Ingredients for the glaze
- ⅓ Cup cream cheese softened
- ¼ Cup powdered sugar
- 4 tablespoon milk, at room temperature
Instructions
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.
Video
Nutrition
Aloo Ke Gutke is a Pahadi-style jeera aloo. A regional dish from the state of Uttarakhand, India. It is a simple potato fry recipe without onion, garlic, or ginger. Be sure to watch the video!
The Story Of Aloo Ke Gutke
Aloo ke Gutke is the Kumaoni name for the simple stir-fry potato in spices. The word ‘ Gutke ‘ in the Kumaoni dialect means pieces.
If you visit the Kumaon hills of Uttarakhand, aloo gutuk is the most common snack and street food served at most roadside eateries.
There are two reasons this particular potato dish is so prevalent in Kumaon hills – the abundance of potatoes. Second, Aloo Ke Gutke is the easiest and quickest dish made with minimum available local resources.
More Reasons To LOVE Aloo Gutke
- perfect for the lunchbox or travel meals
- easy to cook and store
- vegan and vegetarian
- gluten and nut free
- meal prep friendly
- one pot dish
The Potato
The potato of Uttarakhand has a naturally sweet taste, which gives humble potato recipes such as Pahadi Aloo Paani or Gutuk a unique flavour.
The Pahadi variety of potatoes cooks very fast, even without a pressure cooker. This potato from Uttarakhand is sold as Pahadi Aloo across India.
But you can make aloo ke gutuk with any available variety of potatoes.
Other Ingredients Required
Mustard Oil : Pahadi style all fry is cooked only in mustard oil for its smokey, pungent, bold flavour. Avoid using refined or vegetable oil.
Chillies : Traditionally, a combination of dry red chillies and green chilli is used. You can use either of them.
Mustard and Cumin Seeds: The tiny black mustard seeds and the cumin seeds are used to temper the potatoes. In the authentic Kumaoni aloo ke gutke, a special variety of local mustard seeds known as lai or bachha rai is used.
Spices : Turmeric Powder, Red Chili Powder, Coriander Powder, Salt. Apart from these two, no other spice powder is added.
Watch Aloo Gutke Video
Serving Suggestion
Aloo Ke Gutke is served as a snack in most Kumaoni households, along with a cup of hot tea.
Or it is usually served with a spicy, pungent Pahadi Kheere ka Raita (Cucumber Raita). Once you taste this unusual combination, you will love the rustic flavours.
On certain festive occasions or for a hearty family breakfast, aloo gutuk is served with poori and raita. You can eat it with paratha also for lunch or breakfast.
More Potato Recipes
- Dum Aloo
- Potato Salad
- Potato Bread Roll
- Crispy Aloo Pakora
- Baby Potato Curry
- Masala Potato Fry
- Potato Cheese Balls
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 5 potato
- ▢ 4 tablespoon mustard oil
- ▢ 1 tablespoon mustard seeds (Pahadi rai or black rai)
- ▢ 1 tablespoon cumin seeds (jeera)
- ▢ 2 dry red chiles
- ▢ 2 green chili, sliced
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ Salt to taste
- ▢ 2 tablespoon chopped coriander leaves
Instructions
- Parboil potatoes in a pressure cooker for 2 whistles. Remove the skin and roughly dice the potatoes. Aloo Ke Gutke requires chunky and bigger in size potato pieces than regular jeera aloo.
- Heat oil in a cast iron skillet until fuming hot, reduce the heat. Add mustard seeds, cumin seeds, red chili, green chili, and fry for a minute.
- Once seeds start popping add add diced potatoes and mix well.
- Add spices, salt, and mix well. Cover the skillet with a tight-fitting lid. Let potato cook over low heat until fully cooked, tender, and brown charred marks appear on them. By slow cooking, the masala flavors penetrat within the layers of potato.
- Turn off the heat. Garnish the potatoes with fresh coriander leaves.
- Serve Aloo ke Gutke hot with a cup of tea or kheere ka raita .
Recipe Notes:
- It is highly recommended to use mustard oil for cooking potatoes. It gives an authentic taste to the dish.
- The aloo ke gutke are best cooked in a cast-iron skillet or a heavy bottom Indian Kadhai.
- Keep checking and stirring the potatoes while cooking else they might get burnt.
- The aloo ke gutke are charred and crisp from the outside while mouth-melting soft from inside. Hence, keep adjusting the heat while cooking them.
- Spices like Chaat masala, Garam Masala, or cumin powder are not added to the gutke.
Nutrition
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