This Pumpkin Cake recipe is a Sponsored post written by me on behalf of Carapelli for SocialSpark. I was provided with one bottle of Premium 100% Italian olive oil and compensation by Carapelli; all opinions are 100% mine.

Olive oil. I use it for cooking all the time, and in the last couple of years, I’ve been baking with it, as well.

Before I tried it in this chocolate cake, however, I was afraid to use it in baked goods. I feared the olive oil would hijack the other flavors involved.

Now that I’ve been baking with it for a while, though, I find that a good olive oil enhances not just the flavor of some cakes, but the texture, too.

Now did you notice that I said “a good olive oil”? This is extremely important. Low quality olive oil with little flavor- or worse: rancid olive oil- won’t do anything positive for a recipe. I typically buy organic olive oil from California, but I also enjoy olive oils from Greece and Italy. So when the folks at Carapelli offered to send me a bottle of their Premium 100% Italian olive oil, I was happy to give it a try.

carapelli-1I was asked to do a taste test with my olive oil, and to report on my experience. An olive oil tasting is very much like a wine tasting: you are supposed to swirl, sniff, slurp, then swallow the oil. Now I am no olive oil tasting expert, but this oil looked, smelled, and tasted exactly like I wanted and expected it to. It’s got a nice green-tinged hue, the flavor is fruity and full-bodied, and there’s absolutely no bitter aftertaste; I really enjoyed it, and knew it would be perfect for both cooking and baking.

Now about this maple glazed pumpkin cake

Inspired by a beautiful Maple and Date Syrup Cake I saw in Donna Hay magazine last year, this pumpkin cake is incredibly moist and full of extremely delicious pumpkin flavor. It’s drizzled with a cooked-down maple syrup glaze…

…and it’s perfect as a sweet snack or dessert on a fall day. Since it’s not too heavy and does have some redeeming qualities health-wise (in addition to being made with olive oil and whole wheat pastry flour, it’s full of anti-oxidant rich pumpkin and is free of refined sweeteners), I’m ok with you having a sliver with breakfast, too.

Recipe for Maple Glazed Pumpkin Cake with Olive Oil

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 50-55 minutes

Total Time: 65 minutes

Ingredients:

*2 cups organic whole wheat pastry flour (I used Bob's Red Mill brand)
*1 cup raw cane sugar (I like the Wholesome Sweeteners brand because it's Fair Trade certified) or organic brown sugar
*1 teaspoon baking powder
*1 teaspoon fine sea salt
*3/4 teaspoon baking soda
*1 1/2 teaspoons ground cinnamon
*1/2 teaspoons ground ginger
*15 oz./1 can organic pumpkin (I used Farmer's Market brand), or use well-drained homemade pumpkin purée
*3 eggs, preferably organic and free-range (I use eggs from my backyard chickens)
*2 tablespoons pure maple syrup
*1/4 cup olive oil (I used Carapelli 100% Italian olive oil)
*additional 1 cup pure maple syrup (for the glaze)

Directions:

1. Preheat oven to 325 degrees F.

2. Oil the bottom and sides of an 8 inch springform pan (or use a similar sized square or round pan).

3. In a medium bowl, whisk together the flour, sugar, baking powder, sea salt, baking soda, cinnamon, and ginger.

4. In a large bowl, mix pumpkin, eggs, olive oil, and maple syrup until well blended. Add the dry ingredients and mix just until thoroughly combined.

5. Transfer the batter into prepared pan and bake for 50-55 minutes, or until a cake tester inserted in the center comes out clean. Cool for 10 minutes before using a knife to loosen the sides of the pan, then removing it.

6. While the cake is cooling, cook 1 cup maple syrup over heat for 7-8 minutes, or until it thickens/reduces slightly. Let it cool for a minute or so, the drizzle over the cake. Serve warm or at room temperature: the maple glaze will harden as it cools.

Inspired by the Maple Date Syrup Cake in issue #51 of Donna Hay Magazine.

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55 Comments

  1. 1

    Kathryn — October 20, 2011 @ 11:03 am

    How delicious! I made a wine & olive oil cake once which was, frankly, a little strange but this sounds wonderful!

    • Winnie replied: — October 24th, 2011 @ 11:22 am

      Wine and olive oil cake? Sounds so interesting!!!

  2. 2

    Micki — October 20, 2011 @ 12:26 pm

    Great recipe! I just started exploring with olive oil in baking as well and honestly, I can’t get enough. I love the earthiness it adds to baking and since you get that super satisfying, fatty, olive taste I find the sweetness can take a backseat (i.e. I use even less sugar than I would normally).

    Woo! Can’t wait for more olive oil ideas! Thank you =)

  3. 3

    Annie @ Naturally Sweet Recipes — October 20, 2011 @ 12:39 pm

    What a wonderful dessert! This looks amazing. I like the idea of using olive oil. Thanks!

    • Winnie replied: — October 24th, 2011 @ 11:25 am

      Thanks! Hope you try it out :)

  4. 4

    kelley {mountain mama cooks} — October 20, 2011 @ 1:43 pm

    This cake single handedly makes me want to jump on the pumpkin train. Holy moly does this look divine!

    • Winnie replied: — October 24th, 2011 @ 11:25 am

      Thanks so much Kelley!

  5. 5

    s — October 20, 2011 @ 10:19 pm

    Winnie- oh my god, i am drooling, i absolutely love anything pumpkin-based for dessert. and i love the photos. gorgeous. x shayma

    • Winnie replied: — October 24th, 2011 @ 11:26 am

      Thanks Shayma :)

  6. 6

    chocolate cake recipes — October 21, 2011 @ 7:22 am

    They look so pretty, and yummy! Wish I could come over and taste one ;) . And just so you’ll pity me – I’ve never tasted Pumpkin Cake. We don’t have ‘em where I live.

  7. 7

    Monet — October 21, 2011 @ 9:43 am

    You are an amazing photographer and writer, my friend. I’m always struck when I visit here. This is by far the most delicious post I’ve read. What a lovely recipe…I’m wishing I had some cake right now. I hope you have a beautiful weekend, my friend. Blessings and joy from Austin.

    • Winnie replied: — October 24th, 2011 @ 11:27 am

      Monet- you flatter me too much! So happy to hear your cast is off, and hope your weekend was lovely, too ;)

  8. 8

    Monet — October 21, 2011 @ 9:48 am

    Oh no! I think my last comment didn’t post This looks so very good, my friend. Your photography and writing skills always amaze me. I’m so wishing I had a slice of this cake right now. I would be in pumpkin heaven. Thank you for sharing!

  9. 9

    Roxana GreenGirl — October 21, 2011 @ 11:02 am

    I love dipping fresh bread in good olive oil. tastes so good.
    I kept reading lately about Californian Olive oil, gotta look for some and do some test tasting.
    The cake looks great Winnie. Love adding some olive oil to baked goods, keeps them moist longer. (if they last that long)

    • Winnie replied: — October 24th, 2011 @ 11:28 am

      Yup it did not last too long because the kids and I couldn’t stop eating it :)

  10. 10

    Jayne — October 21, 2011 @ 11:56 am

    This looks wonderful, cant wait to try!

    • Winnie replied: — October 24th, 2011 @ 11:28 am

      Thanks Jayne ;)

  11. 11

    Cookie and Kate — October 21, 2011 @ 12:04 pm

    This is my kind of cake! Looks heavenly, Winnie.

    • Winnie replied: — October 24th, 2011 @ 11:28 am

      Thank you so much!

  12. 12

    Brian — October 21, 2011 @ 2:25 pm

    This looks amazing. Carapelli also has an Extra Light tasting variety olive oil, that has only a very, very light flavor of olive – so it is perfect for baking as well, and also a healthier substitue for butter. Just a tip!

    • Winnie replied: — October 24th, 2011 @ 11:29 am

      Yes I’ve used the extra light before…I like it a lot!

  13. 13

    France @ Beyond The Peel — October 21, 2011 @ 3:07 pm

    Winnie! This looks incredible. So moist and dense. Rich and flavorful. And I haven’t even tasted it yet!
    I really like the idea of reduced maple syrup to make a glaze. really clever. i’ll have to borrow that idea.

    • Winnie replied: — October 24th, 2011 @ 11:29 am

      I borrowed it from Donna Hay, and I agree it’s genius :)

  14. 14

    Eggton — October 21, 2011 @ 7:19 pm

    Amazing, thank you! I may try the maple syrup glaze atop a cake I made recently– it was a sweet potato nut cake, and I bet they’d be amazing together. The recipe for that, if it’s of interest is at http://eggton.wordpress.com/2011/10/05/halloween/.

    Thanks again!

    • Winnie replied: — October 24th, 2011 @ 11:29 am

      Thanks for linking…I will check it out!

  15. 15

    Chez Suzanne / The Wimpy Vegetarian — October 22, 2011 @ 12:10 am

    Oh my God, Winnie! This looks absolutely amazing. The photographs are beautiful, really just beautiful and the cake is something I am going to have to make. Like now. I made my first cake with olive oil a couple weeks ago that was an apple honey cake and it was beautifully moist. I can’t wait to try yours!

    • Winnie replied: — October 24th, 2011 @ 11:30 am

      Oh apple honey cake with olive oil sounds fantastic!

  16. 16

    Erin @ Texanerin Baking — October 22, 2011 @ 1:27 pm

    That looks really moist! And healthy. My type of cake. :)

    I always bake with extra-virgin olive oil and it just occurred to me after reading this post that perhaps my desserts don’t taste olivey because I’m not using a high quality olive oil. But I’m happy that things don’t come out tasting like olive oil, so I guess it’s okay. This is my first visit here. It’s lovely!

    • Winnie replied: — October 24th, 2011 @ 11:31 am

      Well I didn’t really think this cake tasted olivey…mostly it tastes of pumpkin, which is what I was going for. Hope you come back and visit again!

  17. 17

    Laura (Blogging Over Thyme) — October 23, 2011 @ 9:02 pm

    This looks really delicious! I love pumpkin cakes and this sounds like a really healthy alternative. I generally don’t bake with the best quality olive oil–unless I want the taste to be super noticeable. I reserve the best for salad dressings! :)

    Thanks for the recipe! Definitely will be back.

    • Winnie replied: — October 24th, 2011 @ 11:32 am

      I agree about not baking with the best quality olive oil…I just don’t want anyone cooking with a low quality one because I think the taste will suffer :)

  18. 18

    Kelsey — October 24, 2011 @ 10:26 am

    This looks crazy moist. Love using olive oil in baking. Do you do the maple glaze in a steel or cast iron pan?

    • Winnie replied: — October 24th, 2011 @ 11:33 am

      I did the maple syrup in my smallest pot, a steel one. It hardens up really fast once it’s reduced, so don’t leave it in the pot for long or it’s a real pain to clean ;)

  19. 19

    Nutmeg Nanny — October 24, 2011 @ 2:50 pm

    This looks awesome! I have only made one cake with olive oil…I need to try make one again. I love the idea of adding pumpkin…yum!

  20. 20

    sara — October 24, 2011 @ 2:53 pm

    Oh wow, this cake looks so tasty and perfect for Fall! I bet the olive oil pairs perfectly with the pumpkin…yum! :)

  21. 21

    Jamie — October 24, 2011 @ 10:55 pm

    We only use Carapelli and I love olive oil in cakes. Now add to that pumpkin and maple and it is perfection. What a dense, moist, gorgeous autumn cake, Winnie. I love it. It is now on my list…

  22. 22

    Sylvie @ Gourmande in the Kitchen — October 25, 2011 @ 4:38 am

    I’ve always enjoyed using olive oil in cakes, they turn out very moist and flavorful.

  23. 23

    Kate — October 25, 2011 @ 5:25 am

    This looks delicious. I usually use grapeseed oil in cakes, but think I might try (good!) olive oil next. It’s funny, in Australia we don’t seem to really use pumpkin in anything sweet: you rarely see a pumpkin cake or pie. Yet you’ve inspired me to try out a pumpkin cake, gluten-free.

    I just learnt of your blog through the Kitchen Generation, and look forward to reading further :)

    katealice.

    • Winnie replied: — October 25th, 2011 @ 7:58 am

      Thanks for stopping by, Kate! I’d love to hear how your gf pumpkin cake turns out :)

  24. 24

    Kathryn | Dramatic Pancake — October 25, 2011 @ 11:24 am

    Wow! I just made pumpkin muffins last night and yet I am still seriously considering making this cake next week. I really can’t get enough of pumpkin and I love using olive oil in sweet things. Plus I bet the maple glaze really sends this over the top!

  25. 25

    Paula — October 25, 2011 @ 2:45 pm

    That syrup drizzling over the cake is a wonderful shot. The cake does look super moist and I know I’d be having more than a sliver, for dessert, breakfast or anytime!

  26. 26

    T.R. — October 25, 2011 @ 8:04 pm

    This looks insanely moist! I’m sure the olive oil adds an amazing taste! I’d love if you share this recipe as a part of this pumpkin blog hop that we’re sharing! http://tcrumbley.blogspot.com/2011/10/pumpkin-party-blog-hop.html

  27. 27

    Hannah — October 26, 2011 @ 12:06 pm

    Oh my…I am going to put aside what I”m doing and head to the kitchen! I can’t resist pumpkin in any form, and this is a gorgeous form!

  28. 28

    Jen @ My Kitchen Addiction — October 26, 2011 @ 5:03 pm

    Great minds think alike! I was behind on blog reading and hadn’t even seen your post… And I just posted an olive oil post with pumpkin pancakes today!

    Love the look of this cake (and your photos are stunning!), and it was fun to read your take on the olive oil. :)

  29. 29

    Adrienne — October 27, 2011 @ 8:15 am

    This looks delicious. Unfortunately, my family can’t eat wheat. Any chance you’ve made a Gluten-Free version of this cake? I would love any advice you have on trying to make this GF. BTW, we LOVE your chocolate olive oil pound cake made with olive oil. I’ve made it for guests many times.

  30. 30

    Sophie — November 1, 2011 @ 12:06 pm

    MMMMMMMMMMM,…that special cake looks so irresistable & apart too!
    I also love Carapelli extra virgin olive oil, with its peppery taste!

    A divine cake!

  31. 31

    Jenny — November 4, 2011 @ 1:01 pm

    Just wandered on here looking for healthy pumpkin desserts! Looks delicious, may give it a try tonight! Just wondering, did you use the extra virgin Carapelli shown in the picture, or did you use a lighter version (like “regular or extra light”)

    Thanks!

  32. 32

    Red Kuri Squash Pie | Healthy Green Kitchen — November 16, 2011 @ 9:41 pm

    [...] More Thanksgiving desserts from my archives: Pumpkin Clafouti Pumpkin Cheesecake Pumpkin Seed Toffee Pumpkin Soufflés with Maple Pumpkin Ice Cream Maple Glazed Olive Oil Pumpkin Cake [...]

  33. 33

    Persimmon Scones » Happyolks — November 16, 2011 @ 11:34 pm

    [...] think this Maple Nut Cream from Adrienneats, or a Maple Glaze from The Healthy Green Kitchen would make winning toppers to these guys. They’re more on [...]

  34. 34

    Camila — December 11, 2011 @ 11:23 pm

    My roommate and I made this cake today for a holiday potluck and it was a huge success! It had more of a pudding consistency than a cake, and we decided to all chai masala mix in instead of ground ginger, which was delicious. Thanks for the great recipe!

  35. 35

    daisychain — January 5, 2012 @ 2:04 am

    Used honey instead of maple syrup and halved sugar and honey for just a tinge of sweetness! Thanks for the recipe.

  36. 36

    Maria — April 12, 2012 @ 4:55 pm

    OMG…I made the cake and it is almost done now! I am being tortured by the smell!! I tweeked your receipe and I hope you don’t mind! I doubled the ginger to one tsp, added 1/2 tsp more cinnamon, 1/4 tsp of clove and several swipes of fresh nutmeg on the zester. I also used the brown sugar. It smells like I would imagine heaven should smell, well at least my heaven!! Thank you for posting this wonderful receipe!

  37. 37

    Madridmom — September 26, 2013 @ 10:07 am

    Have you ever used any substitute for the sugar in this. My doctor really wants my son to cut all sugar but he does allow for agave, stevia, and maple syrup. I am hesitant to make subs to sugar in baking since I don´t know what it will do to the texture but I would love to be able to have a healthy treat for my son every once in a while. The olive oil is great since the doc only allows olive oil on this diet.
    Also, how would the cake be without the glaze? Maple sugar is SUPER expensive here in Spain and I can´t imagine the cost of using a cup of it in one recipe. Wondering how it would be without it….. obviously not as heavenly but maybe still a nice treat?

    • Winnie replied: — September 26th, 2013 @ 3:36 pm

      Hi there, you can certainly use a different sweetener…the amount of liquid in the recipe would need to be adjusted. I think the cake would be just fine without the glaze. Good luck!

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