Butternut Squash Cake is a moist bundt cake made with butternut squash and lots of fall spices. A bourbon glaze adds to the sweetness.
Course Dessert
Cuisine American
Keyword fall
Prep Time 20 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Servings 16
Ingredients
Cake
1medium to large butternut squash,cut in half lengthwise
2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonsalt
1/2teaspoonbaking soda
2teaspoonsground cinnamon
1 1/2teaspoonsground ginger
1/2teaspoonground cloves
10tablespoonssalted butter, softened
1 1/2cupspacked light brown sugar
2largeeggs
1/2cuporange juice
Glaze
4tablespoonssalted butter
1/2cuppacked light brown sugar
1cupheavy whipping cream
2tablespoonsbourbon
1cupconfectioners' sugar
Instructions
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper and spray it with cooking spray.
Scoop out and dicard squash seeds and place squash cut side down on prepared baking sheet.Bake for 40 to 45 minutes, or until tender. Let cool and then scoop out squash pulp.
Process squash pulp in a food processor until smooth. Measure out 1 1/3 cups for this recipe. Save the rest for another use.
Reduce oven temperature to 350 degrees. Spray a 12-cup bundt pan with baking spray with flour.
In a medium bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, ginger, and cloves.
Use an electric mixer to beat the butter and brown sugar until fluffy.
Beat in the eggs.
Add the orange juice and reserved 1 1/3 cups squash and beat just until mixed in.
Add the flour mixture in 3 additions, beating just until it is mixed in.
Pour batter into prepared bundt pan.Bake for 40 minutes or until a wooden pick inserted in the center comes out clean.Let cool in pan for 15 minutes and then invert onto a serving platter.
To make glaze, place butter, brown sugar, and heavy cream in a medium saucepan. Bring to a simmer and simmer for 2 to 3 minutes, stirring continuously.
Stir in bourbon and confectioners' sugar and continue to simmer and stir for 4 to 5 minutes.Let cool to room temperature and then pour on cake.