Pumpkin Olive Oil Mini Cakes
Serves 1215 mins prep38 mins cook
Olive oil cakes are quickly becoming one of my favorite cakes to make because of how moist and light they are! This recipe uses high-quality extra virgin olive oil for a noticeable difference in baked goods.
0 servings
What you need
Instructions
1. Preheat oven to 350 F. Grease an 8 inch round cake pan with baking spray, or use Fall/Halloween-themed molds. 2. In a medium mixing bowl, whisk and sift all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside. 3. In a large mixing bowl, whisk together the olive oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract until combined. 4. Add the dry ingredients to the wet ingredients. Use a spatula to mix until just combined. 5. Pour the batter into the prepared pan. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. If using molds, lower baking time and watch carefully (e.g., start at 20 minutes). 6. Let cake cool for 10 minutes before transferring to a wire rack to cool completely. 7. Optional: dust with powdered sugar before serving.View original recipe