This is a luscious, moist cake that harnesses the flavors of fall with pumpkin and spices, beautifully complemented by the rich undertones of olive oil. The cinnamon-infused cream cheese frosting adds a creamy, tangy finish to every bite, making it a perfect dessert for any autumn gathering.
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 1 ¼ tsp pumpkin pie spice
- ½ tsp salt
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark), packed
- 1 cup pumpkin puree (canned)
- ½ cup extra virgin olive oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
For the Cinnamon Cream Cheese Frosting:
- ¼ cup unsalted butter, at room temperature
- 4 oz full-fat cream cheese, at room temperature
- 2 cups powdered sugar, sifted
- ¾ tsp cinnamon
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions:
1. Pumpkin Olive Oil Cake:
a. Begin by preheating your oven to 350°F (175°C). Prep an 8-inch round cake pan by misting it with baking spray. Line its base with a parchment paper round and give it another quick spray.
b. In a sizable bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set this mixture aside.
c. In a separate medium-sized bowl, combine the olive oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract, whisking until integrated.
d. Gradually blend the pumpkin mix into the dry ingredients until you achieve a consistent batter.
e. Transfer this batter into the prepped pan, leveling it out. Bake for around 35-40 minutes, or until a toothpick inserted comes out clean.
f. Allow the cake to cool on a wire rack. Ensure it’s entirely cool before proceeding to frost.
2. Cinnamon Cream Cheese Frosting:
a. First, sift together your powdered sugar and cinnamon. Set it aside.
b. Using a mixer (stand or handheld), cream the butter and cream cheese until smooth and fluffy. Incorporate the vanilla and salt.
c. Gently add the sifted powdered sugar-cinnamon blend, starting on a low speed to prevent any mess, then increasing to medium-high. Whip it for about a minute till well combined.
d. The frosting can be applied immediately. If you wish to use it later, keep it covered or in an airtight container. It can be stored in the fridge for up to 4 days.
Serve and savor the delightful combination of pumpkin, olive oil, and cinnamon cream cheese in this delectable cake!
