I like big bundts and I cannot lie! (I also like puns, if you couldn’t tell.)
Living in Canada, it’s so odd for me to think that my friends down south are celebrating Thanksgiving this week. We have our Thanksgiving in October, which just feels more… natural. I guess this is because I grew up with Thanksgiving dinner being mid-October, when the leaves are just starting to turn, with two full months before a big Christmas dinner. But, in talking with my American friends, they think Thanksgiving in October is waaaay too early.
Oh, cultural differences.
Whenever you celebrate your Thanksgiving, there’s no denying that the best part (aside from being with family) is the FOOD, amiright? Pumpkin pie, stuffing, turkey, ham, mashed taters… Thanksgiving dinner is like a warm up to Christmas dinner, and it’s a great excuse to stuff your belly (maybe a little too much).
Who else has a designated pair of stretchy Thanksgiving Dinner Pants?
Pumpkin is everywhere these days, and while I do love all things pumpkin, I’m quite fond of butternut squash. I find it tastes slightly sweeter than regular pumpkin, and when seasoned with the right spices, you really can’t tell the difference. I often swap pumpkin puree with butternut squash puree in baking, and no one is the wiser.
You can find butternut squash puree in your local grocery (possibly in the organic section, as it is less common) but it’s so simple to make at home!
Simply dice a butternut squash and roast in the oven with some olive oil, salt, and pepper until softened. Then, blend in a food processor until smooth, and sweeten to taste.
This bundt cake uses almost 2 whole cups of squash puree, which gives it an incredible flavour and keeps the cake extra moist. I’ve seasoned it with traditional Autumn spices of cinnamon and nutmeg, and topped it with a sweet, finger-licking-good maple glaze.
The combination is to die for.
For a pretty presentation, use a bundt pan! The way the glaze falls over the bundt cake is just so pretty. But, if you’re without a bundt pan, don’t fret. This works well as a traditional cake, or even in 2 loaf pans (with baking times adjusted accordingly).
One word of note: Be sure to keep your maple glaze thick, so that it holds its shape. If the glaze is too runny, it will seep into the cake (although this isn’t the worst problem to have as it still tastes fantastic). Pour glaze over the cake right before serving for best results.
| Butternut Squash Bundt Cake with Maple Glaze | | Print |
- Butternut Squash Bundt Cake:
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp salt
- 1 cup packed brown sugar
- ⅓ cup vegetable oil
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1¾ cups butternut squash puree (see notes to make your own!)
- 1 cup sour cream
- .
- Maple Glaze:
- 1 cup icing sugar
- 3 Tbsp maple syrup
- ½ tsp vanilla extract
- Preheat oven to 350°F. Lightly grease and flour a bundt pan; set aside.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
- In a large mixing bowl, beat together the sugar, vegetable oil, eggs, vanilla, squash puree, and sour cream until smooth.
- Add dry ingredients to the wet, mixing until just combined.
- Pour into prepared bundt pan; bake for 50-60 minutes until a toothpick inserted in the centre comes out clean. Let cake cool for 15 minutes, then invert onto a wire rack and cool completely.
- Make glaze: combine the icing sugar, maple syrup, and vanilla in a large mixing bowl, adding more syrup or icing sugar as needed to get a thick consistency. Pour glaze over cake and let it run down the sides.
- Store in the refrigerator for up to 5 days.
1 large butternut squash, cut in half and seeded.
Preheat oven to 400ºF. Poke the squash halves with a fork a few times, then place the two halves on a baking tray and roast for about 1 hour. Remove from oven and let cool to the touch. Scrape out all of the flesh, and puree in a food processor until smooth.
Store in the refrigerator for up to a week.
So happy to find your fabulous recipe. I made this cake on the weekend using Pam’s gluten free pancake mix as the flour, olive oil, and it came out really great. I added a lot more spice, a teaspoon each of cinnamon, allspice, ginger, nutmeg, and half a teaspoon of clove and black pepper. I used less sugar and still found it a bit sweet so next time I’ll cut the sugar more and double the spice. I baked it for 55 minutes and initially thought it was burnt when I took it out, but it was perfect and incredibly moist. It was easy to make and so good that I’ll definitely make it again. Thank you!
Great recipe. The glaze needs milk added to thin it out though since it gets too clumpy without it. After adding milk I also add more powdered sugar.
Good recipe.
I used a more robust spice mix from another favorite spice cake recipe, as follows:
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
Hi, looking forward to making this, but i was wondering if i could used pumpkin or sweet potatoes in lieu of the butternut squash without hurting the flavor and look of the cake? Thanks, sheryl