Pumpkin Olive Oil Cake
This easy Pumpkin Olive Oil Cake is light, fluffy, perfectly sweet, and topped with a maple cream cheese glaze. This is what fall dreams are made of! This easy loaf cake comes together in under 1 hour and has simple ingredients. And the secret ingredient, olive oil, makes for the BEST moist and velvety cake that everyone will love!
Equipment
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup sugar
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin spice
- 2/3 cup olive oil
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 teaspoon bourbon vanilla extract or regular vanilla extract
Maple Cream Cheese Glaze
- 2 Tablespoons unsalted butter melted and cooled
- 4 ounces cream cheese full fat and room temperature
- 1 1/2-2 cups powdered sugar sifted
- 2 Tablespoons maple syrup
- 1/2 teaspoon bourbon vanilla extract or regular vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- Mix the dry ingredients, then make a well in the flour mixture and add in the liquid ingredients.
- Mix until even just combined.
- Pour the batter into a small loaf pan (8x4) lined with parchment paper.
- Bake for 30-35 min until toothpick comes out clean loaf pan.
- Allow the cake to cool for 10 minutes, and remove it from the pan to cool on a wire rack.
Glaze
- In a large bowl, combine the ingredients for the glaze.
- Using a hand-mixer, mix the glaze on low speed until completely combined or use a whisk and vigorously mix by hand.
- Frost the top of the loaf with the glaze, allowing it to drip down the sides.
- Serve and enjoy!
Notes
Storing: Wrap tightly in plastic wrap. Store at room temp for 2-3 days, in the fridge for 3-5 days, and in the freezer for 2-3 months.
Nutrition
Calories: 478kcal
Tried this recipe?Let us know how it was!