Description
A deliciously moist and flavorful pumpkin olive oil cake that is perfect for fall and any special occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup olive oil
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix the pumpkin puree, olive oil, sugar, eggs, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added flavor, consider adding chopped nuts or chocolate chips to the batter.
- This cake pairs well with cream cheese frosting or a simple dusting of powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg