Pumpkin Olive Oil Cake

This Pumpkin Olive Oil Cake is the ultimate fall treat! Made with Il Fusti Harvest Estate Olive Oil, it brings out the richness of the pumpkin while adding a touch of savory depth to every bite. Cozy up with this cake and give our recipe a try—you'll love it!

INGREDIENTS

1 cup (200g) light brown sugar

2 large eggs


1 cup (230g) pumpkin puree


½ cup (120ml) Il Fusti Harvest Estate Olive Oil

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

1/8 teaspoon ground allspice

A few grinds of black pepper

½ teaspoon kosher salt

1½ cups (190g) all-purpose our

1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons chopped toasted pepitas (optional)

Maple Olive Oil Glaze

1 cup (100g) confectioners’ sugar

2 tablespoons  Il Fusti Harvest Estate Olive Oil

2 tablespoons maple syrup


1 to 2 tablespoons hot water

Pinch of kosher salt

Chopped pepitas (optional)

Flaky salt (optional)

INSTRUCTIONS

1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
2. MAKE THE CAKE: In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree,  Il Fusti Harvest Estate Olive Oil, cinnamon, cardamom, allspice, pepper, and kosher salt. Whisk until smooth and emulsified.
3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
4. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the pepitas over the top if you are not going to glaze the cake.
5. Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper
to lift the cake out of the pan and set it on the rack to cool completely.
6. MAKE THE GLAZE: Combine the confectioners’ sugar,  Il Fusti Harvest Estate Olive Oil, maple syrup, 1 tablespoon of the hot water, and a pinch of kosher salt in a medium bowl. Whisk until smooth, adding more water as necessary to make a thick but pourable glaze.
7. Pour the glaze over the cooled cake and sprinkle with the pepitas and flaky salt, if desired. Let the glaze set for about 20 minutes before slicing the cake. (Store the cake, well wrapped, at room temperature for up to three days.)

This recipe was adapted and sourced directly from Apt2BBakingCo.com