Pumpkin Pie Snacking Cake

All the punch of pie, but it’s cake.

Ingredients:

For the Pumpkin Swirl:

1 (15-ounce) can pumpkin purée

1/3 cup light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

For the Cake:

1 cup granulated sugar

1/2 cup light brown sugar

1 cup olive oil

1 cup Greek yogurt (any fat%)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

2 large eggs

2 cups (270g) all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Directions:

1. Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.

2. Make the pumpkin swirl: In a medium bowl, whisk together the pumpkin purée, brown sugar, cinnamon, nutmeg, and salt until smooth.

3. In another medium bowl, whisk together the sugars, olive oil, yogurt, vanilla extract, cinnamon, and eggs. Add the flour, salt, baking soda, and baking powder and whisk until just incorporated.

4. Scrape half of the batter into the pan and spread in an even layer. Spoon over 1/2 of the pumpkin mixture and spread in an even layer. Scrape the remaining cake batter over the pumpkin, then spoon dollops of the remaining pumpkin mixture on top. Using a knife or offset spatula, swirl into the batter.

5. Bake for 50-55 minutes, until golden and it reaches an internal temperature of 190°F. Let cool completely, the slice and serve.