Pumpkin Olive Oil Cake

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Pumpkin Olive Oil Cake is a soft, lightly spiced single-layer cake made with extra-virgin olive oil and canned pumpkin, finished with a buttery dark brown sugar oat crumble. It's cozy, easy to whisk together by hand, and stays moist for days.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Diet: Vegetarian

Servings: People

Ingredients

For the Cake

Nonstick cooking spray
1 ½ cups granulated sugar
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin spice
½ teaspoon cinnamon
¼ teaspoon kosher salt
¾ cup extra-virgin olive oil
3 large eggs room temperature
½ cup whole milk
1 teaspoon vanilla extract
1 cup canned pumpkin

For the Crumb Topping:

¾ cup old-fashioned oats
¾ cup all-purpose flour
¾ cup dark brown sugar
1 tsp cinnamon
½ teaspoon salt
½ cup cold butter cut into small cubes

Instructions

Place a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
Make the batter. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
In a large bowl, add the remaining 1½ cups of granulated sugar, plus the olive oil and eggs, and whisk vigorously for about 1 minute. Add the milk, vanilla, pumpkin, and whisk again to combine. Add the dry ingredients and whisk once more until completely smooth.
Make the crumble. In a small bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the butter and use your hands to work it into the dry ingredients until the mixture is well combined and forms coarse, crumbly pieces.
Bake the cake. Add the batter to the prepared pan. Bake for about 15 minutes, then remove from the oven and top with the crumb topping.
Return the cake to the oven and bake for 45 minutes, or until a cake tester comes out clean.

If you find the cake is browning too quickly, you can lightly cover the pan with foil and continue baking.

Serve! Remove from the springform pan and serve warm.

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