Italian Squash Cake
This easy squash cake, made with butternut squash and lightly flavored with cinnamon and nutmeg is the perfect fall cake. Enjoy for breakfast along with your cup of coffee or tea!
- Prep time
- 20 min
- Cook time
- 1 hr 35 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup squash purée (from a roasted butternut, acorn, delicata squash or pumpkin- see roasting instructions below)
- 3 cup all-purpose flour
- 2 tsp . baking powder
- 1/4 tsp . salt
- 1 tsp . cinnamon
- 1/4 tsp . nutmeg
- 4 large eggs
- 1 cup sugar
- 1/2 cup olive oil
- 6 tbsp . milk
- 1 tsp . vanilla extract
- powdered sugar (for serving (optional))
Instructions
- 1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper for easy clean up.
- 2
Cut the squash in half, lengthwise. Use a spoon to scoop out the seeds.
- 3
Place squash, flesh side down, on the prepared baking sheet and bake until soft, about 40 minutes.
- 4
Let cool slightly. Scoop out 2 cups of squash, reserve any remaining squash for another recipe such as soup. Purée the roasted squash in a food processor or blender and set aside.
- 5
Lower oven temperature to 350 degrees F and grease a -10 inch bundt pan with butter or cooking spray.
- 6
In a large bowl combine the flour; baking powder; salt; cinnamon and nutmeg. Set aside.
- 7
In a separate bowl, whisk together the eggs; sugar and olive oil until pale and frothy. Stir in the vanilla; squash purée and milk and stir until fully incorporated and smooth.
- 8
Sift the dry ingredients over the bowl with the squash mixture. Use a spatula to stir until there are no visible traces of flour in the batter. The batter will be thick, this is normal.
- 9
Pour the batter into the pan and bake for 45-50 minutes until a toothpick inserted in the center of the cake comes out clean.
- 10
Transfer the pan to a wire rack and let sit for 10 minutes before unmolding it onto a serving plate.
- 11
Let cool completely before dusting with powdered sugar (optional) and serving.