Butternut Cake with Cream Cheese Frosting
Why does pumpkin get all the attention at Thanksgiving when butternut squash is just as versatile and nutritious? Sabrina’s fluffy, toothsome cake confection proves that squash has a sweeter side, and you can serve it plain or frosted with her super-simple cream cheese frosting, recipe included. Squash for dessert may sound weird, but it’s a great way to sneak some nutrients into your family, and if you have leftover squash (as so many of us do), this tempting Butternut Cake is a great use for it.
1 3/4 cup unbleached flour
3/4 cup maple syrup (we like Grade B Dark it is less refined and has more mapley goodness)
2 tablespoons Greek-style yogurt
2/3 cup grapeseed oil (or any mild oil will do)
1 cup cooked mashed butternut squash or canned unsweetened pumpkin puree
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons spices (we use a combination of cinnamon, nutmeg, ginger, and cardamom)
1. Preheat oven to 350F. Place oil and maple syrup in a bowl and beat well for a minute or 2.
2. Add the eggs gradually and beat well. Then add the yogurt and beat a bit more.
3. Sift the flour, baking soda, baking powder, and spices over the mixing bowl, then add butternut puree. Beat all ingredients until just mixed.
4. Line a greased round cake tin with baking paper. Pour the mixture into the tin, then bake about 40-45 minutes or until cooked when tested with a skewer.
5. Serve warm or allow to cool completely and try it with this amazing cream cheese frosting:
Cream Cheese Frosting
Place 8 ounces light cream cheese, 1/4 cup maple syrup, and 1 teaspoon molasses in a food processor and process until smooth.
Cake serves 8 to 10.
A recipe from Sabrina Model-Carlberg, Care2 Designer.