This tender little one-bowl cake is perfect for breakfasts or snacks, and will permeate the kitchen with the comforting aroma of warm spices. Lightly sweetened, spiced whipped cream is stabilized by a bit of sour cream, which adds some tang and ensures that this topping holds up well in the fridge for several days. I like to bake this cake the night before and leave it next to a love note for early risers. —Laura Edgerton
Preheat the oven to 350 degrees. Coat a standard loaf pan with nonstick cooking spray and dust with flour, tapping out any excess. Place the loaf pan on a large rimmed sheet pan and set aside.
In a large bowl, whisk together the olive oil, brown sugar, eggs, pumpkin puree and vanilla extract until smooth. Add the flour, baking powder, soda, salt, cinnamon, cloves and ginger; use a spatula to gently incorporate all of the ingredients together until just combined.
Pour the batter into the prepared loaf pan and use the back of a small spoon to spread the batter out evenly. Bake for 50 to 55 minutes, rotating halfway through the baking time, until a center toothpick comes out clean. The top of the cake should be deep golden brown and slightly domed.
Cool the cake in the pan at least 20 minutes, then carefully run a butter knife around the edges and invert onto a wire rack to finish cooling completely. The cake will keep, in an airtight container at room temperature, for up to 1 week. Serve slices topped with the cinnamon whipped cream.
Cinnamon Whipped Cream:
In the bowl of an electric mixer, using the whisk attachment, beat the cold cream on medium-high speed for a couple of minutes until foamy and slightly thickened. Add the powdered sugar, vanilla extract, cinnamon and sour cream. Continue beating on medium-high speed, stopping to scrape down the bowl once or twice, for several more minutes just until soft, loose peaks form. Dollop onto slices of cake. The whipped cream will keep, covered, in the refrigerator for up to 3 days.