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One-Bowl Pumpkin Olive Oil Cake

One-Bowl Pumpkin Olive Oil Cake

joymakersandco
Oh, September, how I look forward to your arrival! As soon as the calendar turns, I’m all about embracing the flavors of Fall. The first hint of autumn instantly lifts my spirits. And to celebrate the change of seasons peaking around the corner, I’m excited to share my latest obsession. It is a One-Bowl Pumpkin Olive Oil Cake, it's as simple as it is delicious!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 293 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 8" Springform Pan
  • Parchment Paper optional but recommended
  • 1 Large Baking Sheet
  • 1 digital scale, optional

Ingredients
 
 

  • 1 cup dark brown sugar, SEE NOTES
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup mild, light olive oil, SEE NOTES
  • 1 cup canned pumpkin puree, SEE NOTES
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon, SEE NOTES for substitutions
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking soda

Cinnamon Sugar Topping: (optional)

  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Pre-heat the oven to 350℉ and place the rack in the middle.
  • Prep your springform pan with a non-stick spray or cake release spray that contains flour, line the bottom and sides with parchment paper (optional) after it has been greased, set aside. See the notes below for other baking pan sizes and baking times.
    One-Bowl Pumpkin Olive Oil Cake
  • Mix together the sugar cinnamon topping in a small bowl, (optional) and set aside.
  • In a medium mixing bowl, combine the brown sugar, vanilla extract and eggs. Whisk for about 30 seconds, until well incorporated.
  • Next, add the olive oil and whisk that in for about another 30 seconds, up to one minute. It will start to slightly emulsify as with comes together. Then add in the pumpkin puree.
  • Measure in the flour, spices, salt, baking powder, and baking soda on top of the wet ingredients. I don’t sift anything here. If I have clumps in my baking soda or powder I break them up in my hand before adding to the bowl.
    Mix only until all the flour is no longer visible.
  • Pour into your prepared cake pan. Sprinkle on the cinnamon sugar topping (optional). Set the baking sheet on the oven rack and set the filled cake pan on top.
  • Bake for 35 to 45 minutes for an 8" round and 30 to 35 minutes for a 9" round. Start with 30 minutes, check with a toothpick to see if it comes out clean. If you still see wet batter, then keep baking until done. Cover with foil as needed.
    See notes below for more pan suggestions and baking times.
  • Remove from the oven and let cool for about 10-20 minutes before releasing from the pan.
  • Release the cake from the bottom on of the springform pan and remove all parchment paper (if using), carefully slide onto your cooling rack.
  • You can serve it warm although letting cool for 1 hour is recommended, or let it cool completely to be glazed or iced if you chose not to use a cinnamon sugar topping.
  • See notes below for how to store & freeze.

Notes

Nutritional Values and Servings are estimates only.
Check out how I make my own brown sugar here. 
Canned Pumpkin Puree- Be sure to use plain pumpkin puree and NOT pumpkin pie filling.
Cinnamon, Cardamom, Nutmeg, Ground Ginger, & Clove: A flavorful blend of spices that gives the cake its cozy, fall flavor. Not a fan of too much spice? Swap out the blend of spices in the recipe for 2 teaspoons of ground cinnamon or your favorite pumpkin pie spice blend. 
Baking Pan Options:
9 x 5" Loaf Pan- Bake for about 50-60 minutes. 
Cupcake Tins- This amount of batter (about 29 fl. ounces total) will make roughly 16 cupcakes if using an ice-cream scoop to portion about 2/3 of the way with batter. Use cupcake liners to prep the tins and bake for about 25 minutes, until a toothpick comes out clean.
STORAGE:
    1. Cool Completely- 
      Before storing, make sure your cake is completely cooled. This prevents condensation, which can make the cake soggy.
    2. Short-Term Storage- 
      For cake that you plan to eat within 24 hours, store it in an airtight container. This helps keep the cake moist. Place the cake in the container and seal it tightly. It will stay fresh and delicious on the counter for up to a day. After that I recommend keeping it in the fridge for up to 5 days after baking.
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FREEZING:
    1. Slice and Prepare- 
      Slice the cake into individual servings. This makes it easy to thaw only the portions you need. Arrange the slices on a plate in a single layer.
    2. Wrap Thoroughly- 
      Cover the plate with plastic wrap, making sure it’s tightly sealed to avoid freezer burn. When wrapping it just be sure to do so loosely to prevent smashing the cake.
    3. Freeze- 
      Place the wrapped slices on the plate in the freezer. They should be good for up to 3 months.
    4. Thaw and Enjoy- 
      When you’re ready to enjoy a slice, remove it from the freezer and let it thaw at room temperature for about 30 minutes.
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Nutrition

Calories: 293kcalCarbohydrates: 39gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 41mgSodium: 303mgPotassium: 127mgFiber: 1gSugar: 31gVitamin A: 4827IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword chocolate olive oil cake, one bowl cake, pumpkin cake, pumpkin olive oil cake, simple cake
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