Olive Oil Pumpkin Cake With Salted Maple Cream
Olive Oil Pumpkin Cake With Salted Maple Cream
Rated 3.5 stars by 12 users
Category
Dessert
Servings
8
Prep Time
1 hour
Cook Time
30 minutes
Every holiday season, Fustini’s founder Jim finds himself returning to the kind of recipes that feel both comforting and elevated — dishes that bring people together with simple, honest ingredients. This year, the centerpiece of his table is an olive-oil pumpkin cake finished with a billowy salted maple cream.Jim loves this cake for its balance: the depth and richness of a good olive oil, the warmth of pumpkin and spice, and a light, slightly salty sweetness that makes each slice feel indulgent but never heavy. It’s the kind of dessert that invites people to slow down, linger, and enjoy the moment — a reflection of the hospitality and simplicity he’s always championed at Fustini’s.
All season long, this is the dessert Jim will be baking for family, friends, and anyone who finds themselves at his table. It’s a small tradition, but one that captures exactly what the holidays mean to him: warmth, connection, and sharing something made with care.
Ingredients
For The Cake
-
2¼ cups/274 grams all-purpose flour
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1 tablespoon ground cinnamon
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2 teaspoons baking powder
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2 teaspoons freshly grated nutmeg
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¾ teaspoon kosher salt (such as Diamond Crystal)
- ½ teaspoon baking soda
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1 cup/195 grams sugar
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3 large eggs, room temperature
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1½ cups/345 grams canned pumpkin purée
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¾ cup /177 milliliters Blood Orange olive oil, plus more for pan
-
2 teaspoons vanilla extract
For The Frosting
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1½ cups/355 milliliters heavy cream
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½ cup/115 grams sour cream
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3 tablespoons Iron Fish Bourbon Barrel Aged Maple Syrup, plus more for drizzling
- Kosher salt (such as Diamond Crystal)
- Flaky salt (optional)
Directions
Make the cake: Heat the oven to 350 degrees. Lightly oil a 9-inch springform pan and line the bottom with parchment paper.
Whisk flour, cinnamon, baking powder, nutmeg, salt and baking soda in a medium bowl to remove any lumps.
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.
With the mixer still on low, gradually stream in the oil, then beat in the vanilla. The batter should look a little thicker.
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.
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.)
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.
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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