Serves: 8
Time: 2.5 hours
Ingredients:
- ¾ cup extra virgin olive oil, plus more for the pan
- 1 ½ cups all-purpose flour, plus 1 Tbsp. for dusting
- 1 tsp. kosher salt
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 cup packed light brown sugar
- 1 Tbsp. pumpkin pie spice
- 2 large eggs, at room temperature
- ½ cup canned pumpkin puree
- ½ cup whole milk, at room temperature
- 2 Tbsp. unsalted butter
- ½ cup powdered sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1-2 Tbsp. whole milk or heavy cream
- Toasted pecans or cinnamon (optional garnish)
Directions:
- Preheat oven to 350°F. Grease an 8-inch round cake pan or bundt pan with olive oil, line the bottom with parchment, and dust with 1 Tbsp. flour. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
- In a mixer, beat the brown sugar and eggs on high until light (3-5 mins). Switch to medium and slowly stream in the olive oil. Beat for about 2 minutes. Add the pumpkin puree and milk and mix on low until just combined.
- Add the dry ingredients to the wet mixture in two batches, mixing on low until just combined after each addition. Pour batter into the prepared pan. Bake for 45 to 55 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes. Loosen the edges with a knife, remove the cake, and transfer it to a wire rack to cool completely for at least 1 hour.
- Melt butter in a small saucepan over medium heat, stirring until it turns golden brown and smells nutty. Immediately pour the brown butter into a small bowl to cool slightly. Whisk in the powdered sugar, maple syrup, and vanilla extract. Add milk/cream 1 tablespoon at a time until the glaze is smooth and drizzly.
- Drizzle the brown butter glaze over the completely cooled cake. Garnish with pecans or cinnamon if using. Serve.