Butternut Squash Cake
The squash makes this cake healthier than plain white cake, but without a veggie taste. The flavor is similar to a light cornbread flavor; for a sweeter taste, add the brown sugar frosting.
½ cup butter or transfat-free margarine, softened
1 cup sugar or sugar substitute (e.g., granulated Splenda)
1 cup packed brown sugar
2 eggs
1 cup mashed cooked butternut squash
2 teaspoons maple syrup
1½ cups whole wheat pastry flour
1½ cups oat flour
4 teaspoons baking powder
¼ teaspoon baking soda
½ cup low fat milk
1 cup chopped walnuts or pecans (optional)
Cream butter and sugars in a large mixing bowl. Add eggs, beating well after each. Mix in squash and maple syrup. In a separate bowl combine flour, baking powder and baking soda. Add to wet mixture alternately with milk. Stir in chopped nuts.
Pour into greased bundt pan, or 9-inch by 13-inch baking pan, or cupcake tins. Bake cake at 350 degrees for 25-30 minutes until toothpick comes out clean. Reduce cooking time to 20-25 minutes for cupcakes. Cool at least 10 minutes before removing from bundt pan.
Optional frosting:
1½ cups brown sugar, packed
3 egg whites
6 tablespoons water
¼ teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
Combine brown sugar, egg whites, water, cream of tartar and salt in a saucepan. Beat on low heat for about 8-10 minutes. Pour into a mixing bowl, add vanilla and beat on high speed with electric mixer until stiff peaks form, about 3 minutes. Spread over top and sides of cake.
½ cup butter or transfat-free margarine, softened
1 cup sugar or sugar substitute (e.g., granulated Splenda)
1 cup packed brown sugar
2 eggs
1 cup mashed cooked butternut squash
2 teaspoons maple syrup
1½ cups whole wheat pastry flour
1½ cups oat flour
4 teaspoons baking powder
¼ teaspoon baking soda
½ cup low fat milk
1 cup chopped walnuts or pecans (optional)
Cream butter and sugars in a large mixing bowl. Add eggs, beating well after each. Mix in squash and maple syrup. In a separate bowl combine flour, baking powder and baking soda. Add to wet mixture alternately with milk. Stir in chopped nuts.
Pour into greased bundt pan, or 9-inch by 13-inch baking pan, or cupcake tins. Bake cake at 350 degrees for 25-30 minutes until toothpick comes out clean. Reduce cooking time to 20-25 minutes for cupcakes. Cool at least 10 minutes before removing from bundt pan.
Optional frosting:
1½ cups brown sugar, packed
3 egg whites
6 tablespoons water
¼ teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
Combine brown sugar, egg whites, water, cream of tartar and salt in a saucepan. Beat on low heat for about 8-10 minutes. Pour into a mixing bowl, add vanilla and beat on high speed with electric mixer until stiff peaks form, about 3 minutes. Spread over top and sides of cake.