Maple Butternut Squash Cake
A Sweet Dessert Using Butternut Squash with a Touch of Maple Syrup
Jun 12, 2009
Butternut squash cake makes a good fall dessert. One way to increase its moistness is by adding maple syrup and serving it with additional fall fruits and vegetables.
Summer is a great time for enjoying meals at barbecues and having fun on the beach with a wide choice of fruits and vegetables such as strawberries, blackberries, and corn. However, fall season vegetables can be considered for planting and harvesting.
Butternut squash can be planted in July and harvested once its desired color has been reached. Sometimes a gardener may plant during late June for an earlier harvest date.
Butternut squash is a good source of vitamin A, vitamin C, and fiber. It can be stored for several weeks and butternut squash can make a good dessert because of the rich flavor and high amount of fiber.
Maple Butternut Squash Cake
Preparation and Cooking Time: 1.5 hours
Serves: 8
Ingredients:
- 1 medium butternut squash
- 2 cups flour
- 1 tsp. cardamon
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup applesauce
- 1 cup brown sugar
- 2 large eggs
- 1/4 cup maple syrup
Directions:
- Preheat over to 350 F. Slowly cut squash in half lengthwise and remove all seeds. Place the squash halves, cut side up, on a medium-sized baking pan.
- Cover with aluminum foil and bake for 20 to 30 minutes, until tender when pierced with a fork.
- Once tender, uncover and let sit until cool. Scoop out cooked squash from peel and mash with a fork . Measure 1 cup for cake recipe.
- Turn oven down to 325 F and lightly butter an 8 inch by 8 inch baking pan. Set aside.
- Use a small bowl to combine flour, cardomon, cinnamon, salt, baking soda, and baking powder. Set aside the mixture.
- Use a mixer to blend applesauce and brown sugar in a large bowl until smooth. Add eggs one at a time and beat for 30 seconds each time an egg is added. Add the maple syrup.
- Add half ot the flour mixture from step 5 to the applesauce mixture from step 6. Stir for 2 minutes. Add remaining flour mixture and stir just enough to combine.
- Pour batter from step 4 into prepared baking pan and bake for 45 to 55 minutes, until a toothpick can be inserted into the center and come out clean. Serve warm or at room temperature.
Serving Suggestions:
- Serve with fruit such as sliced Granny apples for additional fiber or sliced Satsuma Mandarin oranges for additional vitamin C.
- Add fall vegetables such as roasted, chopped chestnuts for more vitamin C.
- Sprinkle with additional spices for flavor.
- Use a scoop of ice cream for a cool flavor.
- Serve with a glass of rice milk instead of whole milk for individuals with lactose intolerance.
The copyright of the article Maple Butternut Squash Cake in Baking/Decorating Cakes is owned by Cherrine Banks. Permission to republish Maple Butternut Squash Cake in print or online must be granted by the author in writing.
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