Spiced Butternut Squash Bundt Cake
Celebrate the bountiful harvest of butternut squash with this luxurious Spiced Butternut Squash Bundt Cake. This cake marries the rich, earthy flavor of mashed butternut squash with warm spices like cinnamon and nutmeg, creating a dessert that is perfect for fall or any family gathering. Inspired by a traditional sweet potato recipe, this delightful bundt cake is moist and tender, making it a crowd-pleaser for all ages. Enjoy a slice in the afternoon with a cup of tea, or serve it as a standout dessert after dinner. Your garden's bounty has never tasted so sweet!
16
Servings
180
Calories
11
Ingredients
Ingredients
flour
3 cups (all-purpose)
baking powder
2 teaspoons (none)
baking soda
1 teaspoon (none)
cinnamon
1 teaspoon (ground)
nutmeg
1/2 teaspoon (ground)
salt
1/4 teaspoon (none)
butter
1 cup (softened)
sugar
2 cups (granulated)
eggs
4 large (none)
butternut squash
2 1/2 cups (cooked and mashed)
vanilla extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Generously spray a 12-cup bundt pan with cooking spray to prevent sticking.
3
In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together and set aside.
4
In a large mixing bowl, beat the softened butter and sugar together until the mixture is creamy and light in color.
5
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix for 2-3 minutes until the batter is smooth.
6
Stir in the vanilla extract to the butter mixture.
7
Gradually add the flour mixture to the butter mixture, alternating with the mashed butternut squash, starting and ending with the flour. Mix until just combined; do not overmix.
8
Carefully pour the batter into the prepared bundt pan, spreading it evenly.
9
Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean. If needed, continue baking for an additional 5 minutes and test again.
10
Once done, remove the pan from the oven and let it sit on a wire rack for 10-15 minutes to cool slightly.
11
Gently remove the cake from the pan and allow it to cool completely on the wire rack before serving.
Nutrition Information
10g
Fat
20g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Spiced Butternut Squash Bundt Cake?
The cake features a rich, earthy flavor from mashed butternut squash combined with warm spices like cinnamon and nutmeg.
How many servings does this butternut squash cake yield?
This recipe makes 16 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
What type of pan is required for this recipe?
A 12-cup bundt pan is required for this recipe.
How many calories are in a single serving?
Each serving contains approximately 180 calories.
How much fat is in one serving of the cake?
There are 10g of fat per serving.
What is the carbohydrate content per serving?
Each slice contains 20g of carbohydrates.
How much protein does a slice provide?
One serving provides 2g of protein.
How should I prepare the butternut squash?
The butternut squash should be cooked and mashed before being added to the batter.
How much mashed butternut squash is needed?
You will need 2 1/2 cups of cooked and mashed butternut squash.
What spices are used in the cake?
The recipe uses ground cinnamon and ground nutmeg.
How much flour is used in the recipe?
The recipe calls for 3 cups of all-purpose flour.
What leavening agents are used?
The cake uses 2 teaspoons of baking powder and 1 teaspoon of baking soda.
How many eggs are needed?
The recipe requires 4 large eggs.
Should the butter be melted or softened?
The recipe specifies 1 cup of softened butter.
What type of sugar is used in the batter?
The recipe uses 2 cups of granulated sugar.
How do I prevent the cake from sticking to the bundt pan?
Generously spray the pan with cooking spray before adding the batter.
How should the eggs be incorporated?
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
When should I add the vanilla extract?
Stir in the vanilla extract after the eggs have been fully mixed into the butter and sugar mixture.
What is the technique for adding dry ingredients and squash?
Gradually add the flour mixture alternating with the mashed squash, starting and ending with the flour.
How long should the cake bake?
Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
What should I do if the cake isn't done after 60 minutes?
Continue baking for an additional 5 minutes and test again with a toothpick.
How long should the cake cool in the pan?
Let the cake sit in the pan on a wire rack for 10-15 minutes.
Is it okay to overmix the batter?
No, you should mix until just combined to ensure the best texture.
What is the inspiration for this recipe?
This recipe is inspired by a traditional sweet potato cake recipe.
How much salt is in the recipe?
The recipe includes 1/4 teaspoon of salt.
What are the primary tags associated with this recipe?
Tags include fall baking, harvest, moist cake, and spiced cake.
Can this cake be served at room temperature?
Yes, allow it to cool completely on a wire rack before serving for the best results.
What is the total number of ingredients?
There are 11 ingredients in total.
Is this recipe suitable for a fall harvest celebration?
Yes, it is specifically described as a way to celebrate the bountiful harvest of butternut squash.