Description
This Roasted Butternut Squash and Brown Sugar Cake is a moist and flavorful dessert featuring the natural sweetness of roasted butternut squash combined with warm spices like cinnamon and nutmeg. The cake is tender and perfect for serving as a comforting treat with coffee or tea.
Ingredients
Scale
For the Squash Puree
- 1 cup butternut squash, roasted and pureed
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
Optional
- Powdered sugar, for dusting
Instructions
- Roast and Puree Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half and scoop out the seeds. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until the flesh is tender. Allow it to cool, then scoop out the flesh and puree until smooth.
- Prepare the Cake Pan and Dry Ingredients: Reduce the oven temperature to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the melted butter and brown sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, then fold in the butternut squash puree until the mixture is smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to preserve the cake’s tender texture.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes at 350°F (175°C). Check for doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. Optionally, dust with powdered sugar before slicing and serving as a delicious dessert or sweet snack with coffee or tea.
Notes
- Ensure the butternut squash is fully roasted and soft for the smoothest puree and best flavor.
- Avoid overmixing the batter to maintain a light and tender cake crumb.
- You can substitute brown sugar with coconut sugar or a natural sweetener for a different flavor profile.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months. Thaw before serving.
