Recipe Archives->Cakes->Butternut 02

Butternut Cake with Cream Cheese Frosting
serves 8 to 10.

1 3/4 cups unbleached flour
3/4 cup maple syrup
2 tablespoons Greek-style yogurt
2/3 cup grapeseed oil (or any mild oil will do)
3 eggs
1 cup cooked mashed butternut squash or canned unsweetened pumpkin puree
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons spices (a combination of cinnamon, nutmeg, ginger, and cardamom)

Preheat oven to 350F. Place oil and maple syrup in a bowl and beat
well for a minute or 2.  Add the eggs gradually and beat well. Then
add the yogurt and beat a bit more.  Sift the flour, baking soda,
baking powder, and spices over the mixing bowl, then add butternut
puree. Beat all ingredients until just mixed.  Line a greased round
cake tin with baking paper. Pour the mixture into the tin, then
bake about 40-45 minutes or until cooked when tested with a skewer.
Serve warm or allow to cool completely and frost with cream cheese
frosting.


Cream Cheese Frosting

Place 8 ounces light cream cheese, 1/4 cup maple syrup, and 1
teaspoon molasses in a food processor and process until smooth.

Printable version: butternut02.txt.