Butternut Squash Bundt Cake Recipe
Deliciously Sweet and Moist Butternut Squash Bundt Cake
This butternut squash Bundt cake recipe is the perfect way to showcase the sweet, nutty flavor of butternut squash. This cake is moist, fluffy and full of flavor, and the perfect accompaniment to any holiday meal or special occasion. The light and tender texture of this cake makes it a great alternative to more traditional cakes. Plus, it's a great way to get your daily serving of vegetables!
Ingredients
For the cake, you’ll need 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1 cup of granulated sugar, 1 cup of vegetable oil, 2 large eggs, 1 teaspoon of vanilla extract, 1/2 cup of butternut squash puree, 1/2 cup of chopped nuts, and 1/2 cup of chopped dried fruit. For the glaze, you’ll need 1/4 cup of melted butter, 1/3 cup of packed light brown sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of milk.
Instructions
Preheat your oven to 350 degrees F and lightly grease and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. In a large bowl, beat together the sugar, oil, eggs, and vanilla until light and fluffy. Add in the butternut squash puree, and mix until combined. Add in the flour mixture and mix until just combined. Fold in the nuts and dried fruit. Pour the batter into the prepared Bundt pan, and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
Once the cake has cooled, make the glaze. In a small saucepan, melt the butter over low heat and stir in the brown sugar, vanilla, and milk. Cook, stirring constantly, for about 3 minutes, or until the mixture is thick and bubbling. Pour the glaze over the top of the cooled cake and allow to set before serving.
Nutrition
One serving of butternut squash Bundt cake (1/10 of the cake) contains approximately 400 calories, 21 grams of fat, 44 grams of carbohydrates, 3 grams of protein, and 2 grams of fiber. It also provides 10% of your daily recommended vitamin A intake, 4% of your daily recommended calcium intake, and 6% of your daily recommended iron intake.
Serving Suggestions
This butternut squash Bundt cake can be served as-is, or you can dress it up with a dollop of whipped cream, a sprinkling of chopped nuts, and a drizzle of chocolate or caramel sauce. You can also serve it with a scoop of ice cream for a truly decadent dessert. This cake is best enjoyed the day it is made, but can be stored in an airtight container for up to 3 days.
Tips and Tricks
For the best results, use fresh butternut squash puree. If you don’t have fresh puree, you can use canned or frozen puree, although the texture and flavor may be slightly different. Use a light hand when mixing the batter, as overmixing can lead to a dense, heavy cake. When measuring the flour, it’s important to use the “spoon and level” method. This means spooning the flour into the measuring cup, then levelling it off with a knife. Don’t scoop the flour directly from the container, as this will result in too much flour and a dense, heavy cake.
Conclusion
This butternut squash Bundt cake is a delicious and unique way to enjoy the sweet, nutty flavor of butternut squash. It’s moist, light and tender, and the perfect accompaniment to any special occasion. Plus, it’s a great way to get your daily serving of vegetables! Give it a try and let us know what you think in the comments below.
Happy baking!
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