Ingredients
3 cups/385 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoon ground allspice
the zest of one orange
1/4 teaspoon ground black pepper
2 cups/440 grams light brown sugar, packed
1/2 cup/114 grams unsalted butter, soft but cool
1/2 cup extra-virgin olive oil
2 large eggs, at room temperature
1/2 teaspoon maple extract
1 (15-ounce) can/425 grams pumpkin purée
1/2 cup Greek full-fat plain yoghurt
½ cup chopped walnuts, toasted
Directions:
- Preheat the oven to 350°F/180°C.
- Butter and flour a 12-cup bundt pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, black pepper, orange zest, and the rest of the spices until well combined.
- Add the walnuts to the flour mixture and stir until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter, olive oil, and maple extract. Beat on medium-high speed until light and fluffy. This should take at least five minutes, or perhaps more.
- Add the eggs one at a time, mixing between additions.
- Add the pumpkin purée, and yoghurt.
- Mix until well combined, scraping the bottom and sides of the bowl as necessary.
- On the lowest setting of your mixer fold in the dry ingredients. Fold only until combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- Pour into the prepared pan. Firmly tap the pan on the countertop to cause the batter to settle and release any large air bubbles.
- Bake the cake about 55 to 65 minutes until golden and puffed. The cake is done when a tester (such as a knife), inserted into the centre of the cake, comes out clean.
- Set the cake, still in its pan, on a rack to cool for at least an hour before unmoulding. Invert onto a rack and allow to cool completely.
- Before serving, decorate the cake with your favourite glaze if you so choose.
This recipe has been adapted from one published in the New York Times.
