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Pumpkin Olive Oil Cake. #cake #baking
In Desserts and Sweets

Pumpkin Olive Oil Cake. #cake #baking



RECIPE: https://u-taste.com/recipe/pumpkin-olive-oil-cake/

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  1. @u-taste

    Ingredients

    Cake Batter

    2 large eggs, room temperature

    1⁄2 tsp ½ tsp vanilla extract

    ⅓ cup + 1 tbsp granulated sugar (80 g)

    ¼ cup packed light brown sugar (50 g)

    1 cup pumpkin puree (thoroughly drained) (220 g)

    ½ cup olive oil (125ml)

    1 cup all-purpose flour (spooned & leveled) (125 g)

    1 tsp baking powder (4 g)

    ½ tsp baking soda (2 g)

    ½ tsp ground cinnamon (2 g)

    ¼ tsp ground cardamom (1 g)

    ¼ tsp salt (1 g)
    Cinnamon Cream Cheese Frosting

    4 oz cream cheese, softened to room temperature (113 g)

    ½ cup powdered (confectioners') sugar, sifted (60 g)

    ¼ tsp ground cinnamon (1 g)

    Pinch of salt (0.5 g)

    2 tsp milk, room temperature (10 ml)
    Instructions
    Bring eggs, cream cheese, and milk to room temperature. If using canned pumpkin, place it in a fine-mesh strainer for 15-20 minutes to drain excess liquid. Alternatively, use canned pumpkin puree (not pumpkin pie filling).
    Preheat oven to 175°C (350°F). Line an 8×8-inch (20x20cm) square baking pan with parchment paper. If using a springform pan, wrap the outside bottom and sides with aluminum foil to prevent leaks.
    In a large mixing bowl, combine the room-temperature eggs, vanilla extract, granulated sugar, and brown sugar. Using a hand whisk, whisk vigorously for about 1-2 minutes, until the mixture is smooth, slightly pale, and frothy. Add the thoroughly drained pumpkin puree and olive oil. Mix until fully incorporated and smooth.
    In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cardamom, and salt. Add the sifted dry ingredients to the wet ingredients all at once. Using a spatula, gently fold the mixture together just until no dry streaks of flour remain. Do not overmix to avoid developing gluten, which would result in a tough cake.
    Pour the batter into the prepared pan. Smooth the top with the spatula and gently tap the pan on the counter a few times to release any large air bubbles. Place the pan on the middle-lower rack of the preheated oven. Bake at 175°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and the edges of the cake begin to pull away from the sides of the pan.
    Let the cake cool in the pan on the wire rack for 15 minutes. Then, using the parchment paper overhang, lift the cake out of the pan and transfer it directly to the rack to cool completely before frosting. This is crucial for the frosting to set properly.
    In a medium bowl, place the softened cream cheese. Using a spatula or hand mixer on low speed, beat until smooth and creamy. Add the sifted powdered sugar, ground cinnamon, and salt. Mix until fully combined and smooth. Gradually add the milk and mix until the frosting is smooth and spreadable. If too thick, add more milk ½ tsp at a time; if too thin, add a little more sifted powdered sugar.
    Once the cake is completely cool, spread the cinnamon frosting evenly over the top. Slice and serve.
    Store leftover cake covered in the refrigerator for up to 4 days. For best texture, let slices come to room temperature for 20 minutes before serving.