Move over zucchini and pumpkin, squash takes the cake!  Finely grated butternut squash gives way to moist and tender Squash Spice Cake.  Yes, it is widely known that zucchini makes for moist muffins, cakes and loaves, but wait right there!!  What about squash, doesn’t it deserve the same recognition?  It does and as far as I’m concerned it’s very much undervalued in the cake and muffin world.  I think because we are all mildly obsessed with using zucchini and pumpkin in our baking right now we’re overlooking an equal rival. So today I bring the squash front and center in this lovely Squash Spice Cake.

This cake is every bit as moist as its zucchini counterpart but with a subtle sweetness that zucchini lacks.  What is important in this recipe is to use a fine grater, like the one you would use to grate fresh parmesan cheese.  It needs to be quite fine in order to cook down and soften in the time it takes for the cake to bake.  A light spice and toasted hazelnuts creates interest and crunch, plus it makes the house smell wonderful.

What I love about this recipe is the gorgeous burnished copper colour that this cake takes on.  It’s moist, tender and ready to go head to head with any zucchini cake around.   Enjoy!

Recipe source:  Inspired by Epicurious Ginger Squash Cake with White Chocolate Frosting

 

 

 

Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
Squash Spice Cake
Print Recipe
Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
Servings
24 Pieces
Cook Time
45 minutes
Servings
24 Pieces
Cook Time
45 minutes
Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
Squash Spice Cake
Print Recipe
Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
Servings
24 Pieces
Cook Time
45 minutes
Servings
24 Pieces
Cook Time
45 minutes
Ingredients
Servings: Pieces
Instructions
Squash Spice Cake
  1. Preheat oven to 350℉. Grease a 9"x13" pan and line with parchment covering bottom and two sides.
  2. Whisk together flour, cinnamon, baking powder, ground ginger, allspice, and salt, set aside. Cream together butter and brown sugar until light and fluffy. Beat in one egg at a time, incorporating after each. Add orange juice, fresh ginger, and vanilla. Add half the flour mixture, alternating with half the sour cream until combined. Stir in grated squash and 1 cup toasted hazelnuts. Spread evenly into prepared pan and bake in preheated oven for approximately 45 minutes or when a toothpick comes out clean. Allow to cool completely in the pan on a wire rack.
Cream Cheese Icing
  1. Beat together butter, cream cheese and brown sugar until light and fluffy. Add vanilla and 2 1/2 cups of icing sugar, beat until smooth. Spread evenly onto cooled cake and top with remaining 1/4 cup toasted hazelnuts. Cut into 24 pieces.
Recipe Notes

Peel butternut squash then split in half lengthwise. Cut into large chunks and grate using a fine grater. Uses just less than half a butternut squash.

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