Ingredients:

• 1 cup all purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 tablespoon cinnamon

• 2 tablespoons pumpkin pie spice

• ½ teaspoon salt

• ½ cup granulated sugar

• 1 cup canned pumpkin puree

• ¼ cup brown sugar, light or dark packed

• ½ cup olive oil extra virgin

• 2 large eggs room temperature

• 1 teaspoon vanilla extract

Instructions:

• Preheat oven to 350 Fahrenheit. Butter and flour an 8 inch round cake pan. Line with a round of parchment paper.

• In a large mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside.

• In a medium mixing bowl, whisk together til just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.

• Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.

• Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the center of the cake.

• Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. If you plan to add frosting, make sure cake is completely cool before frosting.

Tips:

Like my mom always says, extra spices in a cake is never a bad thing. The spice level in this recipe was reasonable but an extra tablespoon of pumpkin pie spice would boost the flavour.

I topped my cake with a browned-butter cream cheese frosting. However, a light dusting of icing sugar would work just as well, especially if serving with a scoop of ice cream.