Butternut Squash Cake
This easy snack cake combines squash and ginger – great flavors of fall.
25 min.prep time
1 cup all-purpose flour
1 1/2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup peeled shredded butternut squash
3/4 cup firmly packed brown sugar
1 1/2 teaspoons ginger puree or finely grated fresh gingerroot**
1 teaspoon vanilla
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan; set aside.
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl; set aside.
Combine squash, brown sugar, butter, egg, ginger and vanilla in large bowl. Beat at medium speed until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.
Spread batter into prepared pan. Bake for 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar.
*Substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
**Substitute 1/4 teaspoon ground ginger.
A 9-inch square baking pan can be used. Bake at 350°F. for 18 to 22 minutes.
Grate peeled and seeded butternut squash using the largest-hole grater.
Look for ginger puree in jars in the produce or ethnic sections of the supermarket.