Description
A delicious and moist cake made with roasted butternut squash and brown sugar, perfect for fall celebrations.
Ingredients
Scale
- 1 cup butternut squash, roasted and pureed
- 1 cup brown sugar, packed
- 1 ½ cups all-purpose flour
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- ¼ teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half and scoop out the seeds. Place it cut-side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender. Once it cools, scoop out the flesh and puree it until smooth.
- Lower the oven temperature to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set this mixture aside for later.
- In a large bowl, beat the melted butter and brown sugar together until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the butternut squash puree until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can affect the cake’s texture.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cool, dust the top with powdered sugar if desired. Slice and serve this delightful cake as a dessert or a sweet treat with coffee or tea.
Notes
- Overmixing the batter can lead to a dense cake; mix just until combined.
- Accurate measurement of ingredients is crucial for the best results.
- Allow the cake to cool properly to prevent crumbling.
- Use room temperature eggs and butter for better blending.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: butternut squash cake, brown sugar cake, fall dessert, moist cake