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Olive Oil Pumpkin Cake With Salted Maple Cream - The New York Times

Updated: Jan 10

Olive Oil Pumpkin Cake With Salted Maple Cream - The New York Times
Olive Oil Pumpkin Cake With Salted Maple Cream - The New York Times

If pumpkin pie feels tired, this cake is the upgrade: It’s plush and deeply spiced without veering into heaviness, the kind of dessert that feels just as welcome at a holiday table as it does on a random Tuesday night. The salted maple whipped cream is what makes it sing, adding a cool, fluffy richness to balance the spice. (Sneak some bites but please, do your best to get as much of it onto the cake as possible.) Like most oil-based cakes, this pumpkin cake actually improves with time, so don’t hesitate to bake it a day ahead; the flavors settle in and the crumb gets even more tender.


Total Time

About 1½ hours

Prep Time

10 minutes

Cook Time

1¼ hours


Ingredients

Yield:8 servings

  • For the Cake

    • 2¼cups/274 grams all-purpose flour

    • 1tablespoon ground cinnamon 

    • 2teaspoons baking powder

    • 2teaspoons freshly grated nutmeg 

    • ¾teaspoon kosher salt (such as Diamond Crystal)

    • ½ teaspoon baking soda

    • 1cup/195 grams sugar

    • 3large eggs, room temperature

    • 1½cups/345 grams canned pumpkin purée

    • ¾cup/177 milliliters extra-virgin olive oil, plus more for pan

    • 2teaspoons vanilla extract


    For the Whipped Cream

    • 1½cups/355 milliliters heavy cream 

    • ½cup/115 grams sour cream

    • 3tablespoons maple syrup, plus more for drizzling

    • Kosher salt (such as Diamond Crystal)

    • Flaky salt (optional)


Preparation

  1. Step 1

    Make the cake: Heat the oven to 350 degrees. Lightly oil a 9-inch springform pan and line the bottom with parchment paper.

  2. Step 2

    Whisk flour, cinnamon, baking powder, nutmeg, salt and baking soda in a medium bowl to remove any lumps.

  3. Step 3

    Using a stand mixer with a paddle attachment (or electric hand mixer) on high speed, beat the sugar and eggs until very pale and thick and the mixture forms ribbons back on itself when lifted, 3 to 4 minutes. (This may take longer if using a hand mixer.) Add the pumpkin purée in two batches, beating on low until combined.

  4. Step 4

    With the mixer still on low, gradually stream in the oil, then beat in the vanilla. The batter should look a little thicker.

  5. Step 5

    Working in two batches, add the dry ingredients and mix on low speed, stopping and scraping down sides in between, until no streaks remain. Scrape the batter into the prepared pan and smooth the top. Bake until the top is firm and a tester inserted into the center comes out clean, 40 to 50 minutes.

  6. Step 6

    Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edge and release. Cool completely for at least 1 hour before serving. (If working ahead, wrap the cake entirely in plastic and store at room temperature for up to 3 days, until ready to serve.)

  7. Step 7

    Just before serving, make the whipped cream: Use a stand mixer with the whisk attachment, hand mixer or just a plain whisk (yes!) to beat the heavy cream until you reach soft, floppy peaks. Add the sour cream, maple syrup and a pinch of kosher salt and whisk to nearly stiff peaks.

  8. Step 8

    Using a rubber spatula, plop the cream onto the cooled cake and spread it out, keeping some swoops and waves. Drizzle with more maple syrup and finish with flaky salt, if you like, just before serving.


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