BUTTERNUT SQUASH CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



BUTTERNUT SQUASH CAKE image

Number Of Ingredients 23

For the cake:
4 oz. (1/2 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan
1-1/2 cups granulated sugar
1/2 cup canola oil
2 large eggs
1 Tbs. distilled white vinegar
2 tsp. pure vanilla extract
1 tsp. baking soda
1 tsp. table salt
1 1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1 tsp cinnamon
3/4 cup buttermilk
1/4 cup finely chopped crystallized ginger
2-1/4 cups peeled and grated butternut squash (about 8 oz.)
For the icing and garnish:
9 oz. (2-1/4 cups) confectioners' sugar
3 Tbs. buttermilk; more as needed
1 tsp. pure vanilla extract
1/2 tsp. freshly grated nutmeg
1/4 tsp. table salt
1/4 cup finely chopped crystallized ginger

Steps:

  • Make the cake Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 10-cup Bundt pan; tap out excess flour. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk. Stir the crystallized ginger and squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate. Make the icing In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room temperature, about 45 minutes, before serving. make ahead tips This cake can be made a day or two in advance. After the icing has set, wrap the cake in plastic and refrigerate. Let come to room temperature before serving. nutrition information (per serving): Calories (kcal): 510; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 6; Protein (g): 5; Monounsaturated Fat (g): 8; Carbohydrates (g): 80; Polyunsaturated Fat (g): 3; Sodium (mg): 380; Cholesterol (mg): 60; Fiber (g): 2; Ppp

koko Jani
[email protected]

I'm so disappointed with this recipe. It was a waste of time and ingredients.


Enema Simeon
[email protected]

This cake was a complete disaster. It didn't rise properly and the frosting was too runny.


gaming SHEFAT
[email protected]

I found this cake to be dry and bland. I think it needed more spices.


Sakariye Ismacil
[email protected]

This cake was a little too sweet for my taste. Next time, I'll reduce the amount of sugar by half.


Faizan Qaiser
[email protected]

Can I freeze this cake?


Nuranah Hoffman
[email protected]

How long does this cake keep?


Ahshakib
[email protected]

I don't have a bundt pan. Can I use a different type of pan?


Simphiwe Mhlongo
[email protected]

I'm allergic to nuts. Can I substitute something else in this recipe?


Enrique Brito
[email protected]

This recipe is a keeper! I'll definitely be making this cake again and again.


Faith Henry
[email protected]

I'm not usually a fan of butternut squash, but this cake sounds amazing. I'll have to give it a try.


Allison Herrera
[email protected]

This cake looks so moist and delicious. I can't wait to give it a try!


Edward Eddie
[email protected]

I love the combination of butternut squash and spices in this cake. It sounds like the perfect fall dessert.


Ssenabulya Frank
[email protected]

This cake is on my to-bake list. Can't wait to try it!


Wyatt Pipkin
[email protected]

I'm definitely going to try this recipe. It looks delicious!


Amadou fattty
[email protected]

Yum!


Vilma Sarona
[email protected]

This is one of the best butternut squash cakes I've ever had. The cake is moist and flavorful, and the frosting is the perfect finishing touch. I highly recommend this recipe!


Angela Bohlen
[email protected]

I made this cake for a potluck and it was a huge success! Everyone loved it, and I even got requests for the recipe. I'll definitely be making this cake again for future gatherings.


Nardeen Aatfe Aatfe Nady
[email protected]

This cake is perfect for fall. The butternut squash gives it a warm and cozy flavor that is perfect for the cooler weather. I also love the addition of the nuts, which add a nice crunch and texture to the cake.


susan njue
[email protected]

I love how easy this recipe was to follow. Even as a beginner baker, I was able to make this cake without any problems. The end result was a beautiful and delicious cake that I was proud to serve to my guests.


Dennis Correa
[email protected]

This butternut squash cake was a delightful surprise! The flavors of the squash, spices, and nuts came together perfectly, creating a moist and flavorful cake that was a hit with my family and friends. I'll definitely be making this again soon!


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #desserts     #vegetables     #easy     #beginner-cook     #cakes     #dietary     #squash     #4-hours-or-less