Fall flavors like spiced pumpkin and bold espresso are the perfect way to celebrate the season. This moist, fluffy cake is made with award-winning Arbequina Extra Virgin Olive Oil and topped with a creamy espresso buttercream to mimic the taste of the ever-popular pumpkin latte served throughout the season. The ideal way to finish it off? A sprinkle of Durant Espresso Brava Sea Salt.
Recipe courtesy of Molly Allen.
Pumpkin Cake
2 ½cups all-purpose flour
¾ cups granulated sugar
¾ cups brown sugar
2 tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
3 eggs
¾ cups Durant Arbequina Extra Virgin Olive Oil
15 oz pumpkin puree1 tsp vanilla extract
Espresso Frosting
½ cup unsalted butter, softened
2 ¾cups powdered sugar
3tbsp milk
2tbsp ground espresso
1 tsp vanilla extract
Durant Espresso Brava Sea Salt
Preheat the oven to 350°F. Grease a 9x13-inch baking pan with nonstick cooking spray.
In a large mixing bowl, beat together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until combined and free of clumps.
Beat in the eggs, olive oil, pumpkin, and vanilla extract. Transfer the batter to the prepared baking pan.
Bake the cake for 35 to 40 minutes until a tester inserted in the center comes out clean. Let cool completely.
To make the frosting, beat together softened butter and half of the powdered sugar. Beat in the milk, ground espresso, and vanilla extract. Beat in the remaining powdered sugar until well combined and fluffy.
Spread the espresso frosting over the cooled pumpkin cake. Finish with a sprinkle of Durant Espresso Brava Sea Salt.
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