Pumpkin Olive Oil Cake
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• 1 ¼ teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup granulated sugar
• ¼ cup brown sugar, light or dark packed
• 1 cup canned pumpkin puree
• ½ cup vomFASS Extra Virgin Olive Oil
• 2 large eggs room temperature
Cinnamon Cream Cheese Frosting
• 4 ounces cream cheese full fat, room temperature
• 2 cups powdered sugar sifted
• ¾ teaspoon cinnamon
Instructions
• Spray an 8 inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit.
• In a large mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside.
• In a medium mixing bowl, whisk together til just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.
• Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
• Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the center of the cake.
• Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.
Cinnamon Cream Cheese Frosting
• Sift together the powdered sugar and cinnamon. Set aside.
• In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat cream cheese until completely combined, creamy and fluffy.
• 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.
• Use right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.