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Pumpkin Olive Oil Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 slices

Ingredients

For the Cake

  • 1 ¾ cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin puree not pumpkin pie filling
  • ¾ cup extra-virgin olive oil mild to fruity
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract

For Finishing

  • 2 tablespoons powdered sugar for dusting

Instructions

Mix the Batter

  • Preheat the oven to 350F and grease and line a 9-inch round cake pan.
  • In a large bowl, whisk the olive oil, pumpkin, granulated sugar, brown sugar, eggs, and vanilla until smooth.
  • Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon, and stir just until no streaks of flour remain.

Bake and Cool

  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 38 to 42 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

Finish and Serve

  • Once fully cool, dust the top generously with powdered sugar.
  • Slice into wedges and serve.

Notes

  • Use good olive oil: a mild fruity EVOO carries the flavor without tasting greasy.
  • Don't overbake: pull it the moment a toothpick comes out clean.
  • Cool before dusting: powdered sugar melts into a warm cake.
  • Spoon and level the flour: too much flour dries out the crumb.