Pumpkin Olive Oil Cake with Brown Butter Glaze
Now that it’s officially fall, I’m allll over the pumpkin. Pumpkin lattes. Pumpkin bagels. Pumpkin cream cheese. Pumpkin bread. Pumpkin seeds. Pumpkin Olive Oil cake with brown butter glaze.
Pumpkin. Pumpkin. Pumpkin!
Up until this point, I’ve been standing strong, and not caving in to the copious amounts of pumpkin that have been teasing me for the last month. It was just too soon, I mean fall only officially begun a few days ago! Plus, I’m a summer girl at heart. I love the heat. Lying on a raft in the middle of a pool is my happy place. Iced coffee and tea are jump-starts to my days. Summer produce makes me weak in the knees. When the pumpkin is introduced, it means that all of those things I love are officially gone until next spring, which seems so, so far away.
What Is Brown Butter?
Brown butter is a simple one-ingredient sauce that can transform all kinds of recipes.
Brown butter is simply unsalted butter that is melted and simmered to a golden brown.
How Long Will Brown Butter Keep?
Brown butter will keep for 1-2 weeks in the refrigerator.
You can also freeze brown butter for longer storage.
Can You Make Brown Butter With Salted Butter?
You can brown salted butter, but all of the salt gets concentrated in the milk solids.
That can ruin the flavor of what you are making.
Pumpkin Olive Oil Cake with Brown Butter Glaze
Pumpkin Olive Oil Cake with Brown Butter Glaze
Ingredients
- 1 cup sugar
- 3 eggs
- ¾ cup pumpkin puree
- ½ cup olive oil
- 1/8 cup milk
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1/8 teaspoon ground cardamom
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons butter
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- Liberally butter or grease an 8-inch round cake pan.
- In a bowl, sift together, flour, cornmeal, baking powder, salt, cinnamon and coriander.
- Whisk to combine.
- Set aside.
- In a large bowl, using a hand mixer, beat sugar and eggs together until light and fluffy, about 2-3 minutes.
- Add pumpkin puree and milk, beat until combined.
- With the mixer on VERY slowly drizzle (and I mean drizzle) in olive oil.
- Add half of flour mixture to the pumpkin and olive oil mixture.
- Beat just until combined.
- Add the other half, repeat.
- Pour batter into prepared cake pan and bake 25-30 minutes or until you stick a wooden skewer in the middle of the cake and it comes out mostly clean and just a few crumbs attached.
- Let cool completely.
For the glaze:
- Heat a small sauté pan over a medium-high heat.
- Add butter, let butter melt and once it starts to become brown, swirl the pan until it’s a dark chestnut brown and smells nutty.
- Immediately remove from heat and let cool slightly.
- Add cooled brown butter to powdered sugar, and whisk to combine.
- If necessary, add milk one tablespoon at a time until the glaze is pourable.
- Once cake has cooled, pour glaze over.
Notes
This recipe is HEAVILY adapted from this Giada recipe
Store in an airtight container
Nutrition
Calories: 528kcal
Recommended Products
Pumpkin Pancakes with Brown Butter and Pecan Streusal
Pumpkin Spice Marshmallow Cookies
Individual Caramel Apple Galettes
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Alice @ Hip Foodie Mom
I am in love with this cake!!! Baking this!!!
Margarita
Hi! This recipe looks so good! I do have a question though. In the ingredients part, it says “1/2 olive oil” – I’m assuming it’s 1/2 cup? And which oil do you use – extra virgin or regular? Thanks!
Nicole
Yes – 1/2 cup olive oil. And you can use either! If you want a more prominent olive oil flavor, use the extra virgin, but if you want it more mild, use the regular!
Katie (The Muffin Myth)
I always force myself to hold off on the pumpkin stuff until October 1st, so tomorrow I can finally start going gangbusters. This cake looks SO GOOD! I love olive oil cakes! The olive oil always gives such a wonderful earthy flavour, and I imagine it would be the perfect accompaniment to pumpkin. I’ve pinned this and will definitely be making it very, very soon. Thanks so much for a great recipe!
Porsha
Your head note says cardamom but the recipe states coriander
Nicole
Porsha, it’s cardamom! Changing the mistake!
Phi @ The Sweetphi Blog
I’d been holding off on pumpkins too…that was until last week when I finally gave in and stocked up and am now in full ‘go’ mode with pumpkin everything! This cake looks amazing!
Liz @ Floating Kitchen
Holy cow that glaze! It’s killing me! Love a good olive oil cake. Pinned!
Danae @ Recipe Runner
This is such a gorgeous cake and that brown butter glaze…be still my heart!
Gaby
This cake sounds amazing and the brown butter glaze is over the top!
Karly
I’m with you on the pumpkin pumpkin pumpkin. This is my favorite time of year and this cake looks amazing!
Tori@Gringalicious.com
This looks so good. I love baking with olive oil but I have to agree with taylor, I’m intrigued by the cornmeal. Totally trying it.
Taylor @ Food Faith Fitness
I definitely didn’t give in to pumpkin last month, but it’s totally pumpkin time now! The olive oil and cornmeal in this cake surprised me, but I LOVE the idea.
And that glaze? Dead. Pinned!