As if we needed more reasons to love squash…I present you with…CAKE!
Butternut Squash Cake with Cream Cheese Frosting
Ingredients:
- 3/4 cup butter, softened {not melted}
- 1 1/2 cups of white sugar
- 3 eggs
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of all spice
- 2 1/2 cups of all-purpose flour {sifted}
- 3/4 cup of buttermilk {or 3/4 cups of regular milk w/ 1 tablespoon of white vinegar}
- 2 cups of shredded peeled butternut squash (about 1 medium)
- 1/2 cup chopped walnuts
Frosting
- 1/2 cup butter, softened
- 1 package (3 oz) cream cheese, softened
- 4 cups powdered sugar
- 2 to 4 tablespoons milk
- 1 1/2 teaspoons maple flavor {I used vanilla extract}
- 1/2 cup chopped walnuts
- Heat oven to 350°. Spray bottom of 13×9-inch pan with cooking spray.
- In a large bowl, beat the butter and sugar on medium speed until light and fluffy. Then beat in the eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon, all spice and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in dish.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Frosting: beat the butter and cream cheese with on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor or vanilla extract. Beat until smooth and creamy, adding additional milk if needed. Frost cake generously! Sprinkle with all spice, the chopped walnuts and some orange zest {if desired}.
Recipe from Betty Crocker
Have a blessed Thanksgiving, friends!
