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Pumpkin Olive Oil Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Servings: 8 servings
Author: Gemma Stafford
Ingredients
Pumpkin Cake
  • 1 cup (5 oz/142 g) all-purpose flour
  • 5 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ¼ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (8 oz/225 g) pumpkin puree
  • ½ cup (4 fl oz/120 ml) extra virgin olive oil
  • ½ cup (4 oz/115 g) granulated sugar
  • ⅓ cup (2 oz/57 g) dark brown sugar
  • ¼ cup (2 fl oz/60 ml) water
  • 1 teaspoon Rodelle’s Vanilla Paste
Cream Cheese Glaze
  • ½ cup (4 oz/115 g) cream cheese, softened
  • ¼ cup (2 oz/57 g) butter, softened
  • ¾ cup (3 oz/85 g) powdered sugar, sifted
  • 2 tablespoons whole milk
  • ½ teaspoon Rodelle’s Vanilla Paste
Instructions
Bake the Cake
  1. Preheat the oven to 350°F (180°C) and butter and line with parchment an 8-inch (20-cm) round cake pan. Set aside.

  2. In a medium bowl, mix together the flour, baking powder, baking soda, pie spice, cinnamon and salt. Set aside.

  3. In a medium bowl, whisk the pumpkin puree with the olive oil, granulated sugar, brown sugar, water and vanilla extract.

  4. Fold the dry ingredients and the wet ingredients together until just combined, then spread evenly into the prepared pan.
  5. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
  6. Let cool completely before turning out of the pan and onto a serving plate.
Make the Cream Cheese Glaze

  1. In a small bowl, whisk together the cream cheese and butter until smooth.

  2. Gradually whisk in the powdered sugar followed by the vanilla extract.

  3. Add in the milk a little at a time until your desired consistency is reached: for a thicker glaze, use less milk, and for a thinner glaze, use all of the milk.
  4. Spread the glaze over the top and let set before serving.
  5. Store the cake in an airtight container in the refrigerator for up to 3 days.