Ingredients
- 1 cup + 2 tablespoons extra virgin olive oil
- 3 large eggs
- 3/4 cup pumpkin puree
- 3/4 cup granulated sugar
- 1 cup light brown sugar, packed
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 3 1/2 tablespoons pumpkin spice mix
- 2 1/4 cups all-purpose flour
Prepare the Pan and Dry Ingredients
Preheat the oven to 375F. Grease a 10-inch round cake pan or a 9×13 inch pan and line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice mix.
Set this aside.
Mix the Cake Batter
In a large bowl, whisk together the olive oil, eggs, pumpkin puree, granulated sugar, and light brown sugar. Continue whisking until the mixture is well combined and emulsified.
Add the dry ingredients to the wet ingredients.
Whisk everything together until just a few lumps remain. The batter will be quite loose.
Do not overmix it.
Bake the Cake
Pour the batter into the prepared pan and use a spatula to smooth the top.
Bake for ~40-50 minutes. The cake is done when the center springs back to the touch and a toothpick or cake tester inserted into the center comes out clean.
Because the batter is very liquid, avoid opening the oven door for the first 30 minutes of baking, as this can cause the center to sink.
Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
One-Bowl Pumpkin Olive Oil Cake
Ingredients
- 1 cup + 2 tablespoons extra virgin olive oil
- 3 large eggs
- 3/4 cup pumpkin puree
- 3/4 cup granulated sugar
- 1 cup light brown sugar packed
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 3 1/2 tablespoons pumpkin spice mix
- 2 1/4 cups all-purpose flour
Instructions
- Preheat oven to 375F. Grease 10-inch round cake pan and line with parchment.
- Whisk together flour, baking powder, baking soda, salt, and pumpkin spice mix in medium bowl.
- In large bowl, whisk olive oil, eggs, pumpkin puree, and both sugars until well combined.
- Add dry ingredients to wet ingredients and whisk until just a few lumps remain.
- Pour batter into prepared pan and smooth top.
- Bake 40-50 minutes until center springs back and toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
