Remarkably moist and tender, this cake gets its warmth from spices like cinnamon, nutmeg, allspice, and a hint of black pepper.
1 small butternut squash
2 cups whole-wheat pastry flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla
Powdered sugar or whipped cream (optional)
How to Make It
Preheat oven to 350°. Cut squash in half lengthwise and remove seeds. Place the squash halves, cut side up, on a baking pan, then cover with foil and bake until tender when pierced with a fork, 20 to 30 minutes. Uncover and let sit until cool enough to handle, then use a spoon to scoop out the cooked squash from the peel. Mash with a fork. Measure out 1 cup of the squash and set aside any remaining for future use (see Notes).
Turn oven down to 325°. Butter an 8- by 8-in. baking pan and set aside.
In a small bowl, combine flour, allspice, cinnamon, nutmeg, baking powder, salt, baking soda, and pepper. Set aside.
With a mixer, cream together butter and brown sugar in a large bowl until smooth and a bit fluffy. Add eggs one at a time, beating for 30 seconds after each addition. Mix in vanilla.
Add half of the flour mixture to the butter mixture and stir to combine. Stir in the cup of mashed squash. Add remaining flour mixture and stir just enough to combine. Pour batter into prepared baking pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Serve plain or with a dusting of powdered sugar or a dollop of whipped cream.
Note: Nutritional analysis is per serving.
Extra mashed squash may be served hot with butter, salt, and pepper; stirred into soups or stews; or frozen for future cakes. Whole-wheat pastry flour is sold at health food and specialty baking stores, as well as at Whole Foods stores.
Very tasty, but seemed more of the texture and consistency of a pumpkin bread than a cake. Next time, I might whip up a little glaze to top it to make it more cake-like...or add a streusel topping to make it more of a coffee cake. Seems like a versatile recipe that has great base flavors and can easily be personalized.
Very tasty and healthy. I cut back the butter to about 1/3 cup. Also used about 1 1/2C white flour and 1/2C whole wheat flour since I did not have whole wheat pastry flour. Cake is dense - like a snack cake or coffee cake - but moist and full of flavor.
Great taste! very easy to make- just bought already but up squash from grocery store (about $5) and microwaved it. Much quicker and worth it! I also added a bit more cinnamon and allspice, and bought the cream cheese frosting to add to the top that really brought out the sweetness to it (GREAT as a muffin!!) will definitely make this again!
(TIP: as with i leaned for cookies, putting the prepared mix back into the fridge helps keep the muffins moist)
This cake came out perfect. I loved the spice combination and the whole grain flour worked well. I have a VERY picky 2 year old son who enjoyed this cake as well! Definitely will be making this one again.
I loved this. It is so warm and spicy. In order to speed things up, you can also cook the squash in your microwave - just cut it into chunks and microwave 6-10 minutes. Also, if you don't have whole wheat pastry flour, it works to substitute 1 cup all-purpose flour and 1 cup whole wheat flour.
very easy to make if you have the squash already prepared, otherwise, it's time consuming.
I used pumpkin left over from Halloween, instead of butternut squash.
Tastes fantastic. Moist, sweet, spicy. Yummmy with coffee or tea!
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