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

1.     Preheat oven to 350F degrees.

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

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

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

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

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

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

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