Blood Orange Pumpkin Olive Oil Cake

Blood Orange Pumpkin Olive Oil Cake
A flavorful treat to enjoy year round.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon MTOO Pumpkin pie spice
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 cup canned pumpkin puree
- ½ cup MTOO Blood Orange Olive Oil
- 2 each large eggs room temperature
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- ¼ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 2 cups powdered sugar
- ¾ teaspoon Pumpkin Pie Spice
- ½ teaspoon MTOO Vanilla Balsamic
- ¼ teaspoon salt
Instructions
- Spray an 8-inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 degrees.
- In a large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a medium mixing bowl, whisk together until just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.
- Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
- Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the center of the cake.
- Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.
Cream Cheese Frosting
- Sift together the powdered sugar and pumpkin pie spice. Set aside.
- In a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.
- Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
- Frost the cake and enjoy.
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