Recipe for Maple Glazed Pumpkin Cake with Olive Oil
Servings: 8 servings
Ingredients
- *2 cups organic whole wheat pastry flour I used Bob's Red Mill brand
- *1 cup raw cane sugar I like the Wholesome Sweeteners brand because it's Fair Trade certified or organic brown sugar
- *1 teaspoon baking powder
- *1 teaspoon fine sea salt
- *3/4 teaspoon baking soda
- *1 1/2 teaspoons ground cinnamon
- *1/2 teaspoons ground ginger
- *15 oz./1 can organic pumpkin I used Farmer's Market brand, or use well-drained homemade pumpkin purée
- *3 eggs preferably organic and free-range (I use eggs from my backyard chickens)
- *2 tablespoons pure maple syrup
- *1/4 cup olive oil I used Carapelli 100% Italian olive oil
- *additional 1 cup pure maple syrup for the glaze
Instructions
- 1. Preheat oven to 325 degrees F.
- 2. Oil the bottom and sides of an 8 inch springform pan (or use a similar sized square or round pan).
- 3. In a medium bowl, whisk together the flour, sugar, baking powder, sea salt, baking soda, cinnamon, and ginger.
- 4. In a large bowl, mix pumpkin, eggs, olive oil, and maple syrup until well blended. Add the dry ingredients and mix just until thoroughly combined.
- 5. Transfer the batter into prepared pan and bake for 50-55 minutes, or until a cake tester inserted in the center comes out clean. Cool for 10 minutes before using a knife to loosen the sides of the pan, then removing it.
- 6. While the cake is cooling, cook 1 cup maple syrup over heat for 7-8 minutes, or until it thickens/reduces slightly. Let it cool for a minute or so, the drizzle over the cake. Serve warm or at room temperature: the maple glaze will harden as it cools.