Pumpkin Olive Oil Cake

This is an adaptation of the Pumpkin Olive Oil Cake with Maple Olive Oil Glaze from Yossy Arefi’s Snacking Cakes, a book that exactly fits the sort of cakes I want to be making often. While I love the book and there have been some standout hits like this one, the Fudgy Chocolate Cake and the Cherry Coconut Almond Cake, I have also learned by experience that her recipes have too much oil and sugar for my taste. In addition, I also always use 100% whole grain home-milled flour.

Because this recipe called for only a partial can of pumpkin, I doubled it from a 8x8 square pan to a 9x13. This suits our family of four better anyway because it means more days that we can have a little something with our afternoon tea. The cake is light and fluffy and packed with flavor. I didn’t think it needed the sugar of the glaze but I did throw on some crumble (from this recipe) since there are few things not improved but a crumble topping and I always keep a bag in the freezer. I experimented by not putting the topping on at the outset, but waiting until 15 minutes into the baking time. This ensured the the crumble didn’t sink into the cake and is a technique I will repeat.

INGREDIENTS for a 9x13 inch cake

175g evaporated cane juice or white sugar

175g light brown sugar

4 eggs

1 can (425g) puréed unsweetened pumpkin or squash

160ml olive oil (or a neutral oil if you don’t have olive around)

2 tsp ground cinnamon

1 tsp ground cardamom

1/4 tsp ground allspice

Approx 1/8 to 1/4 tsp black pepper (a few grinds, to taste)

1 tsp kosher salt

190g soft white wheat flour

190g hard red wheat flour (or any combo or gluten-free 1:1 flour)

2 tsp baking powder

1 tsp baking soda

1/2 c (approx) crumble topping or 4 TBSP toasted chopped pepitas

DIRECTIONS

1. Preheat the oven to 350 degrees F and grease a 9x13 glass or metal cake pan (or Bundt pan or 2 9 inch round cake pans or a cupcake tin—am guessing it would make more than 12 but fewer than 24)
2. Whisk the eggs and sugars in a large bowl until foamy and pale, a minute or two. I used a hand mixer
3. Add the pumpkin, oil, spices and salt and mix to combine
4. Add the flour and leavening agents and mix until smooth
5. Pour into the prepared pan; tap the pan on the counter if needed to release any big air bubbles
6. Bake 15 minutes then remove the pan from the oven and sprinkle the crumble topping or pepitas over the top, if using. Return the pan to the oven
7. Bake an additional 15-25 minutes or until a toothpick or skewer comes out clean, then let cool on a rack before slicing into 12-16 slices
8. Cover the remaining slices or put into an airtight container