Name: Pumpkin Olive Oil Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (canned); 1/2 cup extra virgin olive oil; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp salt; 2 large eggs; 1 tsp vanilla extract; Powdered sugar (for dusting)

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The Pumpkin Olive Oil Cake is like a cozy hug on a plate, with its warm spices and tender crumb inviting you to dive right in. Picture this: the fragrant aroma of cinnamon and nutmeg wafting through your kitchen as the cake bakes, filling your home with a sense of comfort and joy. warm ginger tea.

This delightful dessert stands out with its unique combination of flavors, making it perfect for fall gatherings or a quiet evening at home. Whether you’re celebrating an occasion or simply indulging yourself, the anticipation of that first slice will have your taste buds dancing in excitement.

Why You'll Love This Recipe

This Pumpkin Olive Oil Cake is incredibly simple to make, ensuring that even beginner bakers can impress their friends
The rich flavor profile combines the earthiness of pumpkin with the fruity notes of olive oil
Its golden color and moist texture make it visually stunning on any dessert table
Perfect for cozy family gatherings or as a sweet treat during your afternoon coffee break

I remember the first time I made this cake; my friends couldn’t believe it was made with olive oil. They devoured it in minutes, asking for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious buttery biscuits.

Pumpkin Puree: Use canned pumpkin puree for convenience but avoid pumpkin pie filling as it contains added sugars.
Extra Virgin Olive Oil: A good quality olive oil adds richness and moisture without overwhelming the flavor. rich chocolate cookies.
Granulated Sugar: Regular granulated sugar works best, but feel free to experiment with coconut sugar for a deeper flavor.
Brown Sugar: Brown sugar contributes to that lovely caramel-like sweetness and moistness in the cake.
All-Purpose Flour: Use unbleached all-purpose flour for a light and fluffy texture.
Baking Powder: Make sure it’s fresh to ensure your cake rises perfectly.
Baking Soda: This helps balance acidity from the pumpkin while contributing to the cake’s rise.
Spices (Cinnamon & Nutmeg): Freshly ground spices enhance flavor; they’re key to achieving that warm autumn taste.
Salt: Just a pinch enhances all the flavors beautifully.
Eggs: Use large eggs; they provide structure and moisture to the cake.
Vanilla Extract: Opt for pure vanilla extract for a more complex flavor profile.
Powdered Sugar (for icing): Use this if you want to drizzle some sweetness on top!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

Mix Dry Ingredients Together: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This ensures even distribution of flavors.

Create Your Wet Mixture: In another large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, olive oil, and vanilla extract. Mix until smooth and creamy; let those flavors blend beautifully.

Combine Wet and Dry Mixtures: Gradually fold dry ingredients into wet mixture using a spatula. Be gentle! You want a light batter without over-mixing; think fluffy clouds.

Pour into Pan & Bake!: Transfer batter into prepared pan and smooth out the top. Bake for 30-35 minutes or until a toothpick comes out clean from the center—your kitchen should smell heavenly!

Cool & Serve!: Allow cake to cool in pan for about 10 minutes before transferring to wire rack. Once cooled completely, dust with powdered sugar if desired before slicing into generous pieces.

Enjoy every bite of this delightful Pumpkin Olive Oil Cake! It’s not just food; it’s an experience filled with laughter and love around the table. For more inspiration, check out this Honey Balsamic Brussels Sprouts recipe.

You Must Know

Pumpkin olive oil cake is a delightful twist on traditional cakes, perfect for autumn
The rich pumpkin flavor combined with the smooth olive oil creates a moist texture that melts in your mouth
Your kitchen will smell heavenly while it bakes, making it hard to resist!

Perfecting the Cooking Process

Start by mixing wet ingredients first, then gradually incorporate dry ingredients for a smooth batter. This ensures even distribution and prevents clumps.

Add Your Touch

Feel free to swap olive oil for melted butter or add spices like nutmeg for extra warmth. Each tweak can create a unique flavor profile.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. Reheat in the microwave for 10-15 seconds for that fresh-baked feel.

Chef's Helpful Tips

For the best results, use room temperature eggs and pumpkin puree for better blending
Measure flour correctly by spooning it into the cup instead of scooping
Don’t overmix the batter; gentle folding keeps the cake light and fluffy

Baking this pumpkin olive oil cake reminds me of cozy fall afternoons spent with my family, sharing laughs and recipes passed down through generations. savory chicken pasta recipe Those moments make every slice taste even sweeter.

FAQ

Can I use canned pumpkin puree instead of fresh?

Absolutely! Canned pumpkin puree works perfectly and saves time without sacrificing flavor.

How do I know when the cake is done baking?

Insert a toothpick in the center; if it comes out clean, your cake is ready!

Can I freeze pumpkin olive oil cake?

Yes, wrap slices tightly in plastic wrap and store them in an airtight container before freezing.