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