Pumpkin Olive Oil Cake
Pumpkin Cake
1 cups all-purpose flour
1/2 tbsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup olive oil
1/2 cup brown sugar
1/4 cup white sugar
2 large eggs
1 tsp vanilla extract
7.5 oz pumpkin puree (1/2 of a 15oz can)
Cream Cheese Frosting
1/4 cup unsalted butter room temperature
4 oz cream cheese full fat, room temperature
2 cups powdered sugar sifted
3/4 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp salt
Pumpkin Cake
Preheat the oven to 350F degrees. Grease and flour two 8 in round cake pan.
In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda & salt.
In a large bowl mix together the olive oil, sugars, eggs, vanilla extract and pumpkin puree until smooth.
Sift in half of the flour mixture, and scraping down the sides of the bowl as necessary. Repeat with the other half.
Pour the batter into the prepared pan and bake for 35-40 minutes until it feels firm to the touch and inserted toothpick comes out clean.
Cream Cheese Frosting
Sift together the powdered sugar and cinnamon. Set aside.
In a large mixing bowl, using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.
Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.