Spiced cakes are some of my favorite to make, the kind that need little more than two bowls and a whisk. This pumpkin olive oil cake is moist and not too sweet, the sort of cake you’d happily have with an afternoon cup of tea or carry to a holiday table. Maple and cinnamon are such a cozy pair, so I use plenty of both in the glaze. Poured on thick, it makes this simple cake quite decadent.
Bakers Note
Roasted squash or plain canned pumpkin both work beautifully here. If you’re roasting your own, honeynut is my favorite. As for the olive oil, choose a fruity one, nothing too spicy or peppery. I love Brightland’s ALIVE. For the spices, Burlap & Barrel is my go-to.
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Pumpkin Olive Oil Cake with Maple Cinnamon Glaze
Ingredients
1¾ cups (230 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ teaspoon salt
1 cup (255 g) pumpkin purée, homemade or canned
1 cup (240 ml) extra-virgin olive oil
1 cup (200 g) granulated sugar
⅓ cup (65 g) light brown sugar
3 large eggs
1 teaspoon vanilla extract
Maple Cinnamon Glaze
1½ cups (180 g) confectioners’ sugar
¼ cup maple syrup
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of flaky salt
2–3 teaspoons boiling water
Pumpkin seeds and edible flowers, for serving (optional)
Instructions
- Heat the oven to 350°F. Butter a 9-inch round or springform pan and line the bottom with parchment (line the sides too, if you’re using a springform).
- Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt into a medium bowl.
- In a large bowl or the bowl of a stand mixer, mix the pumpkin purée, olive oil, granulated sugar and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- Add the dry ingredients and whisk just until combined and smooth.
- Pour into the prepared pan. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then remove and cool completely.
- Combine the confectioners’ sugar, maple syrup, butter, vanilla, cinnamon, salt and 2 teaspoons of the boiling water in a medium bowl. Whisk until smooth. The glaze should be thick but pourable. Add the remaining teaspoon of water if needed.
- Slowly pour the glaze onto the cake, using a small offset spatula to spread it to the edges. Decorate with pumpkin seeds and edible flowers.
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