Butternut squash bundt cake
Wow! This recipe is simply perfect.
The spices in my Butternut Squash Bundt Cake are well balanced to deliver warm, comforting flavor that feels like a cozy hug in every bite. This recipe is intentionally designed for busy families—hides vegetable, quick to prepare, economical in ingredients, and perfectly adequate to start your day on a nourishing note.
Ingredients:
1 cup of cooked roasted butternut squash, room temperature, see bellow how to roast a butternut squash
1 1/2cup of flour
2tsp of cinnamon
1/8 of a tsp of ground cloves
1 tsp of baking powder
1 tsp of baking soda
1/4 tsp of salt
1 stick of butter, soft
1 cup of brown sugar
1 egg
1/2 cup of sour cream
Steps;
Preheat the oven to 350°F (175°C).
Grease the entire inside of your bundt cake pan thoroughly with softened butter, shortening, or a non-stick baking spray. Use a pastry brush or paper towel to cover every corner, especially the decorative ridges and center tube.
In a bowl, combine all the dry ingredients.
In the food processor or with a hand mixer, cream the butter and brown sugar together.
Add the cooked and chilled butternut squash. Make sure it’s very smooth, using a food processor is best. You want not chunk left, just a smooth orange cream. When you have achieved the right consistency, add the egg and mix again shortly just until it is well incorporated.
Add the sour cream along with the dry ingredients slowly while mixing. Be careful not to overmix.Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let the bundt cake cool off completely before unmolding and cutting into pieces (about 1 hour).
Keep it at room temperature for 3 days or in the refrigerator for over a week. Delicious with a hot cup of coffee or a glass of milk. Perfect for the “on the go” school mornings.
Wait, What? No icing??
Strange, right? I think this cake is PERFECT as is. It is so wonderfully balanced and does not require extra sweet. But if you are making this as a dessert or have an extra sweet tooth, you can definitely add a drizzle of this; Classic Vanilla Glaze Icing, whisk 1 cup powdered sugar and 2 tablespoons milk until smooth, then stir in 1/2 teaspoon vanilla extract, adjusting consistency as needed. Drizzle over a cooled bundt cake.
Applying the right icing to your bundt cake is a straightforward step that transforms your dessert into a centerpiece, inviting family and friends to slow down, share, and savor the moment together around the table.
How to roast a butternut squash?
Preheat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil. Sprinkle about 1 teaspoon of cinnamon, 1 teaspoon of brown sugar, and a pinch of salt on each half. Roast for 35–45 minutes, until the edges are golden and the squash is tender when pierced with a fork. For soups, muffins, cakes or bundt cake, I do not peel and chopped my butternut squash, I always choose this method because it saves me a lot of time and energy!
