Hello! I’m blogging from Buffalo! My new job has sent me to the east coast this week to meet with the marketing team. Before I left I wanted to make sure Mike was taken care of food-wise, so I made a big pan of lasagna and this delicious cake with the roasted squash leftover from my ravioli.
This cake is just the right combination of sweet and spicy and is complimented well by a big scoop of vanilla bean ice cream.
- 1 cup butternut squash (roasted and cooled)
- 2 cups whole-wheat pastry flour
- 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon freshly ground nutmeg 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda 1/4 teaspoon freshly ground black pepper
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- Powdered sugar, whipped cream or ice cream to compliment the cake
Turn to 325°. Butter an 8- by 8-in. baking pan and set aside.
In a small bowl, combine flour, allspice, cinnamon, nutmeg, baking powder, salt, baking soda, and pepper. Set aside.
With a mixer, cream together butter and brown sugar in a large bowl until smooth and a bit fluffy. Add eggs one at a time, beating for 30 seconds after each addition. Mix in vanilla.
Add half of the flour mixture to the butter mixture and stir to combine. Stir in the cup of roasted squash. Add remaining flour mixture and stir just enough to combine. Pour batter into prepared baking pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Serve plain or with a dusting of powdered sugar, a dollop of whipped cream or a scoop of ice cream.