Pumpkin Olive Oil Cake

The perfect recipe for when you’ve got extra pumpkin puree in the fridge

Guest Chef: Lauren

Location: Bay Area, California

Recipe: Pumpkin Olive Oil Cake by The English Kitchen

Why this Recipe Was Selected: “Well, if I'm being honest, I chose this recipe because I had an open jar of leftover pumpkin from another recipe and a bunch of leftover frosting from making a birthday cake. But aside from those reasons, olive oil cake is my family's favorite -- I like that it's rich but not overly sweet. The frosting is the peanut butter coffee from my friend's company Wild Rye Baking, which truly makes cake-making so easy!” ~Lauren

Pumpkin Olive Oil Cake

Recipe yields one 9” round cake

Ingredients

Cake

• 1 c. (200 g) brown sugar, packed

• 2 eggs

• 1 c. (230g) pumpin puree

• 1/2 c. olive oil

• 1 tsp. ground cinnamon

• 1/2 tsp. ground cardamom

• 1/8 tsp. ground allspicce

• 1/8 tsp. ground nutmeg

• 1/8 tsp. black pepper

• 1/4 tsp. salt

• 1 1/2 c. (210g) all-purpose flour

• 1 tsp. baking powder

• 1/2 tsp. baking soda

Instructions

See full recipe on The English Kitchen for instructions.