Pumpkin Olive Oil Cake | Flavors By Frangipane

Flavors By Frangipane

Name: Pumpkin Olive Oil Cake
Total time: 20 min
Yield: 2
Ingredients: Organic Large Brown Eggs; Libby's 100% Pure Pumpkin - 15oz; Rodelle Vanilla Extract, Gourmet; Ciuti Extra Virgin Olive Oil; C&H Pure Cane Granulated White Sugar; Wholesome Organic Light Brown Sugar, 1.5lb; Celtic Sea Salt Light Grey Celtic; McCormick Ground Cinnamon; McCormick Pumpkin Pie Spice; Arm & Hammer Baking Soda Pure; Bob's Red Mill Baking Powder; Gold Medal All-Purpose Flour

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Pumpkin Olive Oil Cake

Serves 2

Olive Oil Cake but make it pumpkin flavored 🫒 Am I the only one who enjoys eating pumpkin during the off season?

0 servings

What you need

cup extra-virgin olive oil

egg

can pumpkin puree

tsp vanilla extract

cup granulated cane sugar

Wholesome Organic Light Brown Sugar, 1.5lb

cup light-brown sugar

tsp salt

tsp ground cinnamon

tsp pumpkin pie spice

tsp baking soda

tsp baking powder

cup all purpose flour

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Instructions

1. Preheat oven to 350°F and grease a round baking pan.
2. In a mixing bowl, combine the flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt. Whisk the dry ingredients and set them aside.
3. In another bowl, whisk together the brown sugar, white sugar, olive oil, vanilla extract, pumpkin puree, and eggs until fluffy and well combined.
4. Gently fold the wet ingredients into the dry ingredients with a spatula until fully mixed.
5. Pour the batter into the greased round baking pan and bake for 30-40 min, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely before frosting.

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