OLIVE OIL–BROWN SUGAR PUMPKIN BUNDT CAKE

When I served this spiced pumpkin cake to food editors at a dinner party, they all went for seconds. That’s a rare occurrence among people who taste tons of different dishes for a living. The trio of pumpkin, applesauce, and olive oil keeps the cake extra-moist, while a generous proportion of eggs prevents it from being too heavy. If you’re tempted to use all or a larger proportion of whole wheat flour, don’t. The ratio here results in a cake that’s deliciously wheaty but light in texture and taste.

TIP: If you’re not making your own applesauce, be sure to buy a brand that is quite thick.

makes one 10-inch Bundt cake

dairy-free, no nuts

• 2 cups (284 g) unbleached all-purpose flour
• 1 cup (144 g) white whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• ¼ teaspoon ground cardamom
• 1 teaspoon salt
• 2 cups (430 g) packed dark brown sugar
• 1 (15-ounce; 425-g) can pure pumpkin puree
• 1 cup (264 g) unsweetened applesauce, homemade or store-bought
• 5 large eggs, at room temperature
• ½ cup (110 g) extra-virgin olive oil

1. Position a rack in the center of the oven and preheat to 325ºF. Coat a 12-cup (10-inch) Bundt pan with nonstick baking spray.

2. Whisk both flours, the baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt in a medium bowl. Whisk the brown sugar in a large bowl with an electric mixer on low speed to remove any lumps, then whisk in the pumpkin puree and applesauce. Raise the speed to medium and whisk until smooth. Add the eggs one at a time, whisking well after each addition. Scrape down the bowl. On medium speed, add the oil in a slow, steady stream, whisking until it’s incorporated. Reduce the speed to low and gradually add the dry ingredients, whisking just until smooth and scraping down the bowl once or twice. Transfer the batter to the prepared pan and smooth the top.

3. Bake until a thin skewer inserted in the domed part of the cake comes out clean, 1 to 1¼ hours.

4. Cool in the pan on a wire rack for 10 minutes, then invert onto the wire rack, lift off the pan, and cool completely.

MAKE AHEAD

The cake will keep at room temperature for up to 5 days or in the freezer for up to 1 month.