Butternut Squash Cake
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Butternut Squash Cake
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Butternut squash is a simple fall cake that comes together quickly and tastes like pure autumn. It’s the perfect use for leftover squash.
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Ingredients
- 4 large eggs
- 1 cup vegetable oil
- 2 cups butternut squash mashed
- 1 teaspoon pure vanilla extract
- 2 cups sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup Chopped pecans or walnuts
Instructions
- Peel and cube the squash. Add the cubes to a steamer pot and steam them until fork-tender. About 20 minutes.
- Mash the squash with a potato masher, a hand mixer or an immersion blender. Let it cool to room temperature before adding it to the batter.
- Preheat the oven to 350°.
- Add the eggs to the mixing bowl of your electric mixer. Beat well.
- Add the oil and the mashed squash. Beat that to combine.
- Add the vanilla. Incorporate.
- Next, add the sugar and combine that with the wet ingredients.
- Add the dry ingredients to a separate bowl.
- Mix them well.
- Add the flour mixture in two additions.
- Just incorporate the dry ingredients. Don’t overmix at this stage.
- Stir in walnuts or pecans by hand.
- Spray a bundt pan or an 8×8 inch baking pan with no-stick cooking spray, or butter and flour it. Pour the cake batter into the prepared pan.
- Bake the cake in a preheated oven, at 350°F for 45 minutes to one hour, until a cake tester or toothpick comes out clean in the center. Place the cake on a cake rack in the pan for about 20-25 to cool slightly. Then remove it from the bundt cake pan, and set it back on the rack.
Notes
- Let it cool thoroughly on a wire rack. The cake can be finshed in a number of ways.
- How to Finish the Cake
- The cake can simply have powdered sugar or icing sugar sprinkled on it. A buttercream frosting or glaze can be added to the top or the whole cake can be frosted. We chose to use a cream cheese glaze but it can also be frosted with cream cheese frosting.
Nutrition Information
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Calories
238kcal
(12%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
302mg
(13%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
2561IU
(51%)
Vitamin C
5mg
(6%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 302mg | 13% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 2561IU | 51% |
| Vitamin C | 5mg | 6% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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