Butternut Squash Bundt Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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A very good year in my garden for butternut squash. I've been looking for ways to use them up. I altered a sweet potato recipe and this came out delicious. Ingredients:
3 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon salt |
1 cup butter, softened |
2 cups sugar |
4 large eggs |
2 1/2 cups butternut squash (cooked and mashed) |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Spray a 12-cup bundt pan with cooking spray.
3. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
4. Beat the butter and sugar until creamy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Add the vanilla.
7. Add the flour mixture alternately with the squash. Mix until well blended.
8. Pour into the prepared bundt pan.
9. Bake for 60 minutes. Stick a toothpick in the middle of the cake to see if it comes out clean. If not, bake for 5 more minutes.
10. Repeat if necessary.
11. Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.
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