Pumpkin Spice Olive Oil Cake

What says fall more than anything pumpkin spice? This super moist and spice forward olive oil cake using our organic Sonora 00 flour gets even better over time for those cozy autumn days ahead. A great travel cake to share or to gift with loved ones! 

Download a printable version of the recipe here.

Pumpkin Spice Olive Oil Cake

Yield: 9inch cake, 10-12 servings

Ingredients:

240 BSM Sonora 00 flour

5g baking powder

3g baking soda

4g salt

5g ground cinnamon

3g ground ginger

1g ground nutmeg

1g ground all-spice

1g ground cloves

225g cane sugar

170g extra virgin olive oil

190g whole milk (room temp)

3 large eggs (room temp)

8g vanilla extract

Zest of large orange (optional)

Garnish: (for coating the cake)

50g cane sugar

5g cinnamon

2g fine sea salt

Or

Confectioner’s sugar for dusting

Method:

 Preheat an oven to 350°F.

Prepare a 9-inch deep cake pan or springform pan. Cut a piece of parchment paper to the size of the bottom of the pan. Spray the pan with pan spray before placing the parchment round at the bottom of the pan.

Blend the orange zest into the sugar using your hands to release the oils. In a stand-up mixing bowl, combine the zested sugar, olive oil, whole milk, vanilla extract, and eggs. Using the whisk attachment, whisk the wet ingredients on medium speed until emulsified.

 In a separate bowl, combine all of the dry ingredients and whisk together to incorporate. Add the dry ingredients in three increments to the wet mixture on low speed using the paddle attachment. Be sure to scrape the sides of the bowl in between each dry addition. Mix just until all the ingredients are evenly incorporated into a smooth thick batter.

 Pour the batter into the prepared baking pan, and bake for 35-40 min or until you can pull out a clean toothpick from the center of the cake. Carefully remove the cake from the pan 5 min after taking out of the oven.

 Garnish:

Blend the sugar, cinnamon, and salt together for coating the cake completely on all sides while it is still very warm so that it sticks. You may also simply dust with confectioner’s sugar.

 This moist cake pairs well with coffee or tea on those chilly fall mornings. The flavors will develop more over time stored at room temperature for up to 4-5 days. Refrigerate to extend the shelf life past 5 days or wrap tightly and freeze for up to 2 months.