Fall is the perfect time to enjoy cozy, comforting desserts, and pumpkin olive oil cake is a delicious twist on the traditional pumpkin-flavored treats. This cake combines the rich, earthy flavors of pumpkin with the subtle, fruity notes of extra virgin olive oil to create a moist, flavorful cake that’s perfect for any occasion. Whether you’re hosting a fall gathering or simply craving a sweet treat, this cake is sure to impress.
But what exactly is pumpkin olive oil cake? In this article, we’ll explore the key ingredients, walk you through the step-by-step recipe, and share some tips and tricks for making the perfect cake. We’ll also answer some frequently asked questions and provide storage and freezing tips to ensure your cake stays fresh and delicious.
Before we dive in, let’s talk about the benefits of the key ingredients in this recipe. Pumpkin is not only delicious but also packed with vitamins and minerals, while olive oil adds a unique flavor and moist texture that’s hard to beat. If you’re interested in other pumpkin recipes, check out this pumpkin carrot cake recipe for another fall favorite.
What is Pumpkin Olive Oil Cake?
Pumpkin olive oil cake is a simple yet flavorful dessert that combines pumpkin puree and olive oil with a blend of warm spices, such as cinnamon and nutmeg. The result is a moist, tender cake that’s perfect for autumn. This cake is typically topped with a rich and creamy cinnamon cream cheese frosting, making it an irresistible treat for any occasion.
Ingredients and Their Benefits
Let’s take a closer look at the key ingredients in this recipe and why they’re essential for creating the perfect pumpkin olive oil cake.
- Pumpkin Puree: Pumpkin is rich in vitamin A, fiber, and antioxidants, making it a healthy addition to this cake. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Olive Oil: Olive oil adds moisture and a subtle fruity flavor to the cake. It’s also a healthier alternative to butter, as it’s rich in monounsaturated fats and antioxidants. Use a high-quality extra virgin olive oil for the best results.
- Pumpkin Pie Spice: This spice blend typically includes cinnamon, nutmeg, ginger, cloves, and allspice. It adds warmth and depth to the cake, enhancing the natural flavor of the pumpkin.
- Cream Cheese and Butter for Frosting: Full-fat cream cheese and unsalted butter are essential for creating a smooth, creamy frosting that complements the cake’s flavors.
Step-by-Step Recipe Instructions
Here’s how to make this delicious pumpkin olive oil cake step by step:
Preparing the Ingredients
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it with baking spray and lining it with parchment paper.
- Measure and prepare all the ingredients. This includes sifting the dry ingredients and ensuring the wet ingredients are at room temperature.
Mixing the Wet and Dry Ingredients
- Combine the dry ingredients: In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, 1¼ teaspoon pumpkin pie spice, and ½ teaspoon salt.
- Mix the wet ingredients: In a separate bowl, whisk together ½ cup of extra virgin olive oil, 1 cup pumpkin puree, ½ cup granulated sugar, ¼ cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Baking the Cake
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake completely on a wire rack before frosting.
Making the Frosting
- Sift together 2 cups powdered sugar and ¾ teaspoon cinnamon.
- Beat together ¼ cup unsalted butter and 4 ounces cream cheese until smooth.
- Add the vanilla extract and salt, then gradually beat in the powdered sugar mixture until the frosting is light and fluffy.
Frosting the Cake
- Use an offset spatula to frost the cooled cake evenly, then slice and enjoy!
Tips for the Best Pumpkin Olive Oil Cake
- Use Pure Pumpkin Puree: Always double-check the label to ensure you’re using 100% pure pumpkin puree and not pumpkin pie filling.
- Olive Oil Quality: Opt for a high-quality extra virgin olive oil to enhance the cake’s flavor.
- Cooling the Cake Properly: Allow the cake to cool completely before frosting to avoid melting the frosting.
- Substitutions and Variations: You can substitute canola oil for olive oil if desired, but the flavor will be less intense. Consider adding chopped nuts or a dusting of cinnamon on top for extra texture and flavor.
- Decorating Ideas: Top the cake with a light dusting of powdered sugar or a drizzle of maple caramel sauce for a festive touch.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can result in a dense cake, so stir just until the ingredients are combined.
- Using Incorrect Ingredients: Stick to the specified ingredients for the best results. For instance, don’t substitute pumpkin pie filling for pumpkin puree.
- Baking Temperature: Ensure your oven is properly preheated to 350°F to bake the cake evenly.
- Improper Storage: Store the cake correctly to maintain its freshness and texture.
Serving Suggestions
- Pairing with Beverages: This cake pairs beautifully with a hot cup of coffee, a spiced chai latte, or a glass of cold milk.
- Ideal Occasions: Serve this cake at fall gatherings, Thanksgiving dinners, or simply as a delightful snack any day of the week.
Nutritional Information
- Calories and Macros: Each slice of cake (without frosting) contains approximately 200 calories, with a balanced mix of carbs, fat, and protein.
- Vitamins and Minerals: Thanks to the pumpkin, this cake provides a good source of vitamin A, as well as small amounts of vitamin C and iron.
- Allergen Information: This recipe contains gluten (from the flour) and dairy (from the cream cheese and butter).
Recipe FAQs
How long does pumpkin puree last in the fridge?
Pumpkin puree can be stored in an airtight container in the refrigerator for up to 5 days.
What can be substituted for pumpkin pie spice?
You can create your own spice blend using cinnamon, nutmeg, ginger, cloves, and allspice.
Can this recipe be doubled?
Yes, you can double the recipe to make two 8-inch round cakes.
Storage and Freezing Tips
- Room Temperature Storage: Store the unfrosted cake in an airtight container at room temperature for up to 4 days.
- Refrigeration: Once frosted, store the cake in the fridge for up to 4 days. Bring it to room temperature before serving.
- Freezing Instructions: You can freeze the unfrosted cake for up to 2 months. Thaw it in the refrigerator or at room temperature. Avoid freezing the cream cheese frosting, as it may separate upon thawing.
Related Recipes You Might Enjoy
If you loved this pumpkin olive oil cake, you might also enjoy these other pumpkin treats:
- Pumpkin Carrot Cake: A spiced, moist cake that combines the best of pumpkin and carrot cakes.
- Pumpkin Banana Muffins: Moist, fluffy muffins that are perfect for breakfast or a snack.
- Chocolate Pumpkin Pie: A decadent dessert that combines rich chocolate with the warm flavors of pumpkin spice.
Conclusion
Pumpkin olive oil cake is a delightful, easy-to-make dessert that’s perfect for the fall season. Its rich, moist texture and warm, spiced flavors make it an ideal treat for any occasion. Whether you’re baking for a special event or simply treating yourself, this cake is sure to satisfy. So why not give it a try? And don’t forget to share your results!