Pumpkin Olive Oil Cake
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree (not pie filling)
- ¾ cup extra virgin olive oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan with a little olive oil and line the bottom with parchment paper to ensure easy removal after baking.
- In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice until well combined and free of large lumps.
- In a separate large bowl, combine the pumpkin puree, extra virgin olive oil, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and the eggs are fully incorporated.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a dense cake.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing or adding any toppings.
Find it online: https://www.pleasecook.com/desserts/pumpkin-olive-oil-cake/