Description
A moist and spiced autumn cake made with home-roasted butternut squash puree and topped with a luscious maple cream cheese frosting.
Ingredients
1 medium butternut squash (to yield 1.5 cups puree)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs
1.5 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons maple syrup
Instructions
Step 1: Preheat oven to 400°F (200°C). Halve the butternut squash, remove seeds, and roast cut-side down for 45-50 minutes until soft.
Step 2: Scoop out the flesh and blend in a food processor until smooth. Measure out 1.5 cups for the cake and let it cool completely.
Step 3: Reduce oven temperature to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
Step 4: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 5: In a large bowl, beat eggs and granulated sugar until thick and pale. Gradually beat in the oil, cooled squash puree, and vanilla extract.
Step 6: Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Step 7: Pour batter into the prepared pan and bake for 45-55 minutes, or until a tester comes out clean.
Step 8: For the frosting, beat cream cheese and butter together. Add powdered sugar and maple syrup, whipping until fluffy. Frost the cooled cake before serving.
Notes
Ensure the squash puree is completely cooled before adding to the batter to avoid cooking the eggs prematurely.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 34g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
