Pumpkin Olive Oil Cake

My sweet tooth is almost non-existent these days, but there is something about this olive oil cake that has hit all the right notes for me and… quite frankly — I just can’t stop coming back for more. Soft moist texture, warm fall spices, and just enough sweetness to satisfy. Honestly, the first word that came to mind when I tasted this cake was “sexy”. Alright, enough of my cake fantasy, let’s make it.

What You Need:

• 1 cup packed light brown sugar

• 2 eggs

• 1 cup pumpkin puree

• 1/2 cup extra virgin olive oil

• 1 tsp cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp cardamom

• 1/8 tsp black pepper

• 1.5 cups all purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• Powdered sugar for topping

Make It Happen:

1. Preheat the oven to 350 and line a 9-inch round cake pan with parchment paper or cooking spray.

2. In a large bowl, whisk together the brown sugar and the eggs — mixing thoroughly until light and frothy.

3. Add the pumpkin, olive oil, and spices, stir until combined.

4. Fold in the flour, baking powder, and baking soda until just combined — do your best not to over mix, but make sure there are no clumps of flour. Texture should be smooth.

5. Add the mixture to the baking pan and bake for 25-30 minutes, or until a fork comes out clean.

6. Remove from oven and let cool on a rack for at least 15 minutes (do not remove the cake from the pan for cooling).

7. Once cooled, transfer to a cake dish and sprinkle with powdered sugar.

8. Enjoy!