Pumpkin Olive Oil Cake with Maple Olive Oil Glaze from Snacking Cakes — Apt. 2B Baking Co.

Pumpkin Olive Oil Cake with Maple Olive Oil Glaze from Snacking Cakes

Pumpkin cake isn’t just for the fall, and this version, spiked with a bit of allspice and black pepper, has a hit of warmth that makes it more exciting than your average pumpkin spice mix. The glaze has a sweet and savory thing going on that pairs beautifully with the spices. If you prefer your pumpkin cake unadorned, feel free to skip the glaze and just sprinkle a few tablespoons of untoasted pepitas over the top of the cake batter before it goes into the oven.

Pumpkin Olive Oil Cake

1 cup (200g) light brown sugar

2 large eggs


1 cup (230g) pumpkin puree


½ cup (120ml) olive oil

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

1/8 teaspoon ground allspice

A few grinds of black pepper

½ teaspoon kosher salt

1½ cups (190g) all-purpose our

1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons chopped toasted pepitas (optional)

Maple Olive Oil Glaze

1 cup (100g) confectioners’ sugar

2 tablespoons olive oil


2 tablespoons maple syrup


1 to 2 tablespoons hot water

Pinch of kosher salt

Chopped pepitas (optional)

Flaky salt (optional)

1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

2. MAKE THE CAKE: In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, olive oil, cinnamon, cardamom, allspice, pepper, and kosher salt. Whisk until smooth and emulsified.

 3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

4. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the pepitas over the top if you are not going to glaze the cake.

5. Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper
to lift the cake out of the pan and set it on the rack to cool completely.

6. MAKE THE GLAZE: Combine the confectioners’ sugar, olive oil, maple syrup, 1 tablespoon of the hot water, and a pinch of kosher salt in a medium bowl. Whisk until smooth, adding more water as necessary to make a thick but pourable glaze.

7. Pour the glaze over the cooled cake and sprinkle with the pepitas and flaky salt, if desired. Let the glaze set for about 20 minutes before slicing the cake. (Store the cake, well wrapped, at room temperature for up to three days.)

Use Another Pan

LOAF: Bake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes. You’ll need a half batch of glaze to coat the cake in a thin layer.

ROUND: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes.

SHEET: Double the ingredients for the cake and bake in a
9 x 13-inch pan until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. Double the ingredients for the glaze, too.

Dress It Up

Add a dollop of Brown Sugar Whip (page 180) or a scoop of ice cream (or both!) to slices of cake before serving.

Flavor Variations

PUMPKIN CHOCOLATE CHIP CAKE: Prepare the cake as directed, then fold in ½ cup (85g) chopped bittersweet chocolate just before pouring the batter into the pan. Top with Cocoa Glaze (page 135).

 RYE PUMPKIN CAKE: Substitute ½ cup (65g) light rye flour for the all-purpose flour. This version is also quite nice with a bit of chocolate folded into the batter.