Description
Pumpkin Olive Oil Cake is a delightful autumn-inspired dessert that combines the rich flavors of pumpkin and olive oil with warm cinnamon undertones. This moist and fluffy cake is perfect for family gatherings, cozy evenings at home, or even as an unexpected breakfast treat. With its vibrant color and inviting aroma, it’s sure to impress everyone who takes a bite!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup extra virgin olive oil
- 1 cup sugar (mix of brown and granulated)
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together the pumpkin puree, olive oil, sugar, and eggs until smooth.
- In another bowl, mix the flour, baking powder, and cinnamon.
- Gradually combine the dry ingredients with the wet ingredients, stirring gently to avoid overmixing.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Substitute melted coconut oil for olive oil for a tropical twist. Enhance texture by adding chocolate chips or nuts. Store leftovers in an airtight container in the refrigerator for up to one week.