Butternut Squash Bundt Cake - Week 4 November 2019

Prep Time: 15 mins   Total Time: 75 mins   Serves: 20

Ingredients:   Resource from portandfin.com

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp salt

1 cup packed brown sugar

⅓ cup vegetable oil

2 eggs, lightly beaten

1 tsp vanilla extract

1¾ cups butternut squash puree (see notes to make your own!)

1 cup sour cream or plain dairy or non dairy yogourt

Maple Glaze:

1 cup icing sugar

3 Tbsp maple syrup

½ tsp vanilla extract


Preheat oven to 350°F. Lightly grease and flour a bundt pan; set aside.

In a small bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.

In a large mixing bowl, beat together the sugar, vegetable oil, eggs, vanilla, squash puree, and sour cream until smooth.

Add dry ingredients to the wet, mixing until just combined.

Pour into prepared bundt pan; bake for 50-60 minutes until a toothpick inserted in the centre comes out clean. Let cake cool for 15 minutes, then invert onto a wire rack and cool completely.

Make glaze: combine the icing sugar, maple syrup, and vanilla in a large mixing bowl, adding more syrup or icing sugar as needed to get a thick consistency. Pour glaze over cake and let it run down the sides.

Store in the refrigerator for up to 5 days.


To make your own butternut squash puree, follow the recipe below. 1 large butternut squash, cut in half and seeded. Preheat oven to 400ºF. Poke the squash halves with a fork a few times, then place the two halves on a baking tray and roast for about 1 hour. Remove from oven and let cool to the touch. Scrape out all of the flesh, and puree in a food processor until smooth. Store in the refrigerator for up to a week.


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