Issue 361: Butternut Squash Layer Cake
| August 31, 2016
If you think butternut squash is just for soup and sides let me describe this cake to you. The butternut squash keeps the cake extremely moist while cutting down on calories. The applesauce and crunch in between the layers taste like a creamy frosting (I’m not making this up!). When I tested this on a family member I put a plate down with four pieces on it thinking I would get a number of opinions. Well let’s just say that it became a solitary dessert! I knew then that I had to share this with all of you.
INGREDIENTS
YIELDS 12–14 SERVINGS
CRUNCH
- 3 Tbsp brown sugar
- 3 Tbsp light brown sugar
- 3 Tbsp flour 3 Tbsp quick-cooking oats
- ¼ cup sliced almonds
- 2 tsp cinnamon
- 2 Tbsp oil
CAKE
- 1/3 cup oil
- ¾ cup cane sugar
- 2 eggs
- 1 cup cooked mashed butternut squash
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1¼ tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- ½ cup unsweetened applesauce
GLAZE
- ½ cup confectioners’ sugar
- ¼ tsp vanilla extract
- 2–3 tsp soy milk
PREPARATION
Preheat oven to 350°F (180°C)
CRUNCH
Combine the first six ingredients in a small bowl. Stir in oil until crumbly; set aside.
FOR CAKE
In a mixing bowl cream oil and sugar. Beat in eggs one at a time. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture.
TO ASSEMBLE
Spoon half of batter into a greased 9-inch springform pan. Spread applesauce carefully over batter in pan. Sprinkle with half of the crunch. Spoon remaining batter evenly over crunch. Top with remaining crunch. Bake for 50 minutes or until cake tests done. Cool for a few minutes before removing from pan. Combine glaze ingredients; drizzle over cake.
Note This cake works well with whole wheat pastry flour. It freezes beautifully.
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