• Makes 8 servings
• Using butternut squash keeps the cake moist.
• Keep this cake on hand as a healthy afternoon snack or breakfast treat.
PREPARE SQUASH
• Preheat oven to 350°F.
• Cut squash in half lengthwise and remove seeds.
….• Place the squash halves, cut side up, on a baking pan.
• 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.
• Use a spoon to scoop out the cooked squash from the peel.
• Mash with a fork.
• Measure out 1 cup of the squash and refrigerate any remaining in an airtight container for future use.
| 1 small | Butternut Squash |
DRY INGREDIENTS (flour mixture)
• Turn oven down to 325° F. Butter an 8- by 8-in. baking pan and set aside.
• In a small bowl, combine dry ingredients.
• Set aside.
| 2 cups 1 tsp 1 tsp 1 tsp 1 tsp 3/4 tsp 1/2 tsp 1/4 tsp |
Whole-wheat Pastry Flour Ground Allspice Ground Cinnamon Nutmeg – freshly ground Baking Powder Salt Baking Soda Black Pepper – freshly ground |
BUTTER MIXTURE
• 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.
| 1/2 cup 1 1/2 cups 2 large 1 tsp optional |
Unsalted Butter – at room temperature Light Brown Sugar – packed Eggs Vanilla Powdered Icing Sugar or Whipped Cream – as topping |
COMBINE & BAKE
• 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.
Recipe courtesy of: http://find.myrecipes.com