Pumpkin Olive Oil Cake with Maple Olive Oil Glaze

Pumpkin Olive Oil Cake with Maple Olive Oil Glaze

Originally by Yossy Arefi, adapted by our dear friend Sarah Bourlakas


For the cake:

1 cup light brown sugar 

2 large eggs

1 cup pumpkin puree

½ cup Graza "Sizzle"

1 teaspoon ground cinnamon 

½ teaspoon ground cardamom 

1/8 teaspoon ground allspice 

A few grinds of black pepper 

½ teaspoon kosher salt 

1½ cups all-purpose our 

1 teaspoon baking powder 

½ teaspoon baking soda 

2 tablespoons pepitas (optional) 

For Maple Olive Oil Glaze 

1 cup confectioners’ sugar (powdered)

2 tablespoons Graza "Drizzle"

2 tablespoons maple syrup

1 to 2 tablespoons hot water 

Pinch of kosher salt 

Optional: chopped pepitas, flaky salt


Active Time: 15

Full Time: 45

Serves 6

Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.


In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, olive oil, cinnamon, cardamom, allspice, pepper, and kosher salt. Whisk until smooth and emulsified.


Add the flour, baking powder, and baking soda and whisk until well-combined and smooth. 


Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the pepitas over the top if you are not going to glaze the cake. 


Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper
to lift the cake out of the pan and set it on the rack to cool completely. 


Make the glaze:

Combine the confectioners’ sugar, olive oil, maple syrup, 1 tablespoon of the hot water, and a pinch of kosher salt in a medium bowl. Whisk until smooth, adding more water as necessary to make a thick but pourable glaze. 


Pour the glaze over the cooled cake and sprinkle with the pepitas and flaky salt, if desired. Let the glaze set for about 20 minutes before slicing the cake. (Store the cake, well wrapped, at room temperature for up to three days.) 


You can use other pans: a 9x5x3 loaf pan, a 9” round pan.

You can double the recipe and make a sheet cake in a 9x13 pan.

Add a scoop of ice cream or whipped cream when you serve it.