Cakes & Baking

Butternut Squash Bundt Cake with Maple Gla

recipe image
A bundt cake spiced with cinnamon and loaded with butternut squash!


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  • * 2 cup flour
  • * 2 tsp baking powder
  • * 1 tsp baking soda
  • * 1 tsp ground cinnamon
  • * 1/4 tsp ground nutmeg
  • * 1 tsp salt
  • * 1 cup packed brown sugar
  • * 1/3 cup vegetable oil
  • * 2 egg, evenly crushed
  • * 1 tsp vanilla extract
  • * 1 3/4 cup butternut squash puree (bump into cloak to create your have!)
  • * 1 cup sour cream


  1. Preheat oven to 350°F. Flippantly grease and flour a bundt pan; space aside.
  2. In a runt bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; space aside.
  3. In a radiant mixing bowl, beat collectively the sugar, vegetable oil, eggs, vanilla, squash puree, and sour cream except tender.
  4. Add dry substances to the moist, mixing except upright mixed.
  5. Pour into prepared bundt pan; bake for 50-60 minutes except a toothpick inserted within the centre comes out neat. Let cake chilly for quarter-hour, then invert onto a wire rack and chilly totally.
  6. Impact glaze: mix the icing sugar, maple syrup, and vanilla in a radiant mixing bowl, including extra syrup or icing sugar as wanted to fetch a thick consistency. Pour glaze over cake and let it hurry down the perimeters.
  7. Store within the refrigerator for up to 5 days.

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