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.
I 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
*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)
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.