For the cake:

1 C light brown sugar

2 eggs

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!