Pumpkin Olive Oil Cake w/ Cinnamon Cream Cheese Frosting
www.StyleAmongFriends.com
This pumpkin olive oil cake is moist and delicious. It's got all the best elements of fall wrapped up in a yummy cake. Oh and it's super easy to make too!
Equipment
- mixer (hand or stand)
- 8 inch cake pan
Ingredients
- 1 cup all purpose flour
- 3/4 cup whole wheat pastry flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup extra virgin olive oil
- 1 cup organic pumpkin puree
- 1/3 cup maple syrup
- 1/2 cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 tbsp pumpkin pie spice OR 2 T. cinnamon, 1/2 t ground nutmeg, 1/2 t ground ginger, 1/8 t ground cloves
Cinnamon Cream Cheese Frosting
- 1/4 cup butter (room temp)
- 4 oz full fat cream cheese (room temp)
- 2 cups powdered sugar
- 3/4 tspn cinnamon
- 1/2 tspn vanilla extract
- 1/4 tspn salt
Instructions
- pre heat oven to 350Grease an 8 inch cake pan and set aside.in a bowl combine dry ingredient. stir together: flour, spices, baking powder and soda, salt. wisk until combined.
- in a second bowl combine wet ingredients. add: olive oil, pumpkin puree, maple syrup, brown sugar, vanilla. wisk until combined. then add eggs one at a time, mixing in between each one.
- combine dry ingredients and wet, mix until combined -- don't over mix.
- pour batter into greased cake pan. bake at 350 for 40 min. take our of oven and let rest in the pan for 5-10 min. Then invert the pan onto a plate to pop the cake out. Alternatively you could bake the cake in a lasagna pan, let it completely cool, frost in the pan and sere like brownies.
Cinnamon Cream Cheese Frosting
- in your stand mixer (or a bowl with a hand mixer), beat the butter and cream cheese until combined and fluffy.
- mix in vanilla and salt
- add powdered sugar 1/2 cup at a time until fully incorporated
- add cinnamon and mix well
- frost your cake!