Sammy's Olive Olive Pumpkin Cake
For the cake:
1 C light brown sugar
1C pumpkin puree (unsweetened)
1/2 C graza sizzle olive oil
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/8 tsp freshly ground nutmeg
pinch of black pepper
1/2 tsp kosher salt
1 1/2 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
5 sheets of graham crackers, ground (optional)
For the maple olive oil glaze:
3/4 C confectioners sugar
2 tablespoon graza drizzle olive oil
2 tablespoons maple syrup
1-2 tablespoons hot water
chopped pepitas (optional)
graham cracker crumbs (optional)
flaky salt (optional)
To make the cake:
Preheat oven to 350 and position a rack in the center. Grease an 8x8 cake pan with butter or spray and line with parchment, making a handle over two of the sides.
Whisk your flour, baking soda, and baking powder in a small bowl and set aside.
In a large bowl, add your brown sugar and eggs. Whisk until the mixture is fluffy and slightly bubbly, just over a minute. Add your pumpkin puree, spices, salt and olive oil. Mix until cohesive.
Add the dry ingredients into the wet ingredients and fold with a spatula until no dry spots remain, but don’t overmix.
If including graham crackers, add half the batter to the bottom of the pan, top with a layer of graham crackers (reserving some for topping) and top with the remainder of batter.
Bake for 25-30 minutes until the center o the cake springs back to the touch or a tester comes out clean. Let cool in the pan for 15 minutes and then move to a rack to cool completely.
Towards the end of cooling time make your glaze. Combine the sugar, olive oil, maple and 1 tablespoon of water. Whisk together until you get a spreadable consistency. VERY slowly add drops of hot water until desired consistency is achieved.
Add desired toppings and enjoy!