Description
Roasted Butternut Squash Cake is a delightful dessert that combines the natural sweetness of roasted butternut squash with warm spices, creating a moist and tender cake perfect for any occasion.
Ingredients
- Butternut Squash: 2 cups roasted and pureed
- All-Purpose Flour: 1 cup
- Brown Sugar: 1 cup packed
- Eggs: 3 large
- Unsalted Butter: 1/2 cup melted
- Spices: 1 tsp ground cinnamon, 1/2 tsp ground nutmeg
- Vanilla Extract: 1 tsp
- Baking Powder: 1 tsp
- Salt: 1/2 tsp
- Powdered Sugar: optional for dusting
Instructions
- Prepare the butternut squash by washing, cutting in half, and scooping out the seeds.
- Roast the squash cut-side down at 350°F (175°C) for 30-40 minutes until tender.
- Mix the pureed squash with melted butter, brown sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt, then combine with the wet ingredients.
- Pour the batter into a prepared cake pan and bake for 30-35 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure the squash is tender before pureeing.
- Avoid overmixing the batter to keep the cake light.
- Allow the cake to cool in the pan to prevent breaking.
- Use room temperature ingredients for a smoother batter.
- Measure ingredients accurately for the best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: butternut squash cake, dessert, baking, fall recipes