Pumpkin Olive Oil Cake with Spiced Cream Cheese Frosting

Recipe by Catherine Pla

Yield: 8-10

Pumpkin Olive Oil Cake with Spiced Cream Cheese Frosting

This cake is light and rich, and full of spicy fall flavor. The cream cheese frosting is optional but highly recommended!

Cake

• 1 c all-purpose flour

• 1 t baking powder

• 1⁄2 t baking soda

• 1⁄4 kosher salt

• 3⁄4 t ground cinnamon

• 1⁄2 t ground cloves

• 1⁄2 t ground nutmeg

• 1⁄4 t ground allspice

• 3⁄4 c granulated sugar

• 1 c pumpkin puree

• 1⁄2 c extra-virgin olive oil

• 2 eggs, room temperature

• 1 t vanilla

Spiced Cream Cheese Frosting

• 4 oz cream cheese, room temperature

• 2 oz unsalted butter, room temperature

• 1 t pumpkin pie spice

• 1⁄2 t vanilla

• 2 c sifted confectioners’ sugar

Preheat oven to 350 degrees. Spray a 8-inch round cake pan and line with a parchment circle. Spray the parchment. Set aside.

Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl. Set aside.

Use whisk to combine sugar, pumpkin, olive oil, eggs and vanilla in a medium bowl. Add the egg mixture to the dry ingredients and mix only until combined.

Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes until a skewer inserted into the middle comes out clean.

Remove cake from the oven and let it cool for 15 minutes. Run a knife around the edges of the pan and turn the cake out onto a wire rack. Remove parchment circle and allow the cake to cool completely.

Make the frosting by combining the cream cheese, butter, pumpkin pie spice, and vanilla in a medium bowl. Use a hand mixer, stand mixer, or a whisk to beat until combined and smooth. Slowly add in the confectioners’ sugar and beat until smooth. Spread the frosting onto the cooled cake.