Pumpkin EVOO Cake

Pumpkin Olive Oil Cake

 

INGREDIENTS

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • ¼ teaspoon baking soda

  • 4 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • 4 large eggs

  • 2 cup dark brown sugar, packed

  • ½ cup Grove 45 EVOO

  • 1-15oz can pumpkin puree

  • ½ cup sour cream      

 

INSTRUCTIONS

  • Preheat oven to 350F degrees.

  • Grease and line bottom of a 13x9 pan with parchment paper and set aside.

  • Place flour, baking soda, baking powder and salt in a bowl and stir well to combine.  Set aside.

  • In a mixer or mixing bowl, whisk together eggs, brown sugar and spices until well blended.

  • Add EVOO, pumpkin and sour cream and whisk until thoroughly incorporated.

  • Add the flour mixture to the pumpkin mixture and mix until combined, but do not overmix.  Pour batter into the previously prepared 13x9 pan.

  • Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

  • Remove from oven and transfer to cooling rack.  Serve with our Grove 45 EVOO Ice Cream!

Carolina Mejia