Get ready for 12 weeks of winter squash! I sure am.
I woke up one morning, went on Facebook (’cause that’s what I do) and noticed that Joanne had added me to a group full of bloggers dedicated to making 12 recipes with squash in them. Random, and totally awesome!
Luckily I ALWAYS have pureed butternut squash on hand, so I thought I’d kick off the madness with this cake. You know that whole pumpkin craze going on right now? I’m totally in it too, but homemade butternut squash puree is a fabulous substitute for canned pumpkin since it’s fresh, super healthy, can be put in pretty much everything, AND can be stored in the freezer for later!
Of course you can make this with pure canned pumpkin too, let’s be real…I’ve done it!
Over 12 weeks I’ll be filling your eyes (and hopefully mouths) with an assortment of squash recipes which I hope you dig as much as I do.
But let’s focus on this cake for now. It’s a delicious, moist, spiced cake with pecans and a cinnamon glaze. P- and I celebrated Canadian Thanksgiving with this cake in Maine and ate it for dessert, breakfast, AND a snack on our hikes. It was love at first bite!
- 2 cups granulated sugar
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp freshly ground nutmeg
- 1 cup vegetable oil
- 1/4 cup buttermilk
- 1 tsp pure vanilla extract
- 2 cups canned or homemade butternut squash puree (see recipe below)
- 4 large eggs
- 1/2 cup coarsely chopped pecans, plus a few more topping the cake
- 2 1/2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 6 tbsp heavy cream
- Preheat oven to 350 degrees F. Grease a Bundt pan, or spray well with nonstick cooking spray. Set aside.
- To make cake: in a large bowl, whisk together sugar, flour, baking powder, baking soda, salt, and spices. Set aside. In a separate bowl, whisk together all of the wet ingredients, minus the eggs. When well blended, add eggs one at a time, blending well after each addition.
- Pour the wet pumpkin mixture all at once into the flour mixture. Use a spatula to fold the mixture together until no lumps or dry ingredients remain. Fold in the chopped pecans.
- Pour the batter into the prepared pan and bake for 1 hour. Remove cake from oven and let rest in pan for about 30 minutes. Carefully invert the cake onto a large plate/platter, and let cool completely.
- Meanwhile, whisk together the glaze ingredients. Drizzle over cooled pumpkin cake and garnish with more chopped pecans.
-If you don't have buttermilk, sub 1/4 cup milk with 3/4 tsp white vinegar!
- 1 whole Butternut squash
- Heat your oven to 400ºF.
- Split a butternut squash in half and spoon out the seeds. Stab each half a few times with a fork.
- Place the two halves cut side up in a baking dish and roast for about an hour or until very soft inside. Remove from the oven and let cool.
- Scrape up all the flesh inside the squash, leaving only an empty shell or rind behind and place into a food processor or big bowl. If there is a lot of thick flesh that is too hard to be scraped up, then the squash needs to roast longer.
- Using a food processor or an immersion blender puree until smooth. Refrigerate immediately; this will last for a few days in the fridge or a couple months in the freezer, well-sealed. When you take it out to use it you will probably notice some water separation. Make sure to drain this water away before using it in a recipe.