Squash & Apple Harvest Cake

Harvest cakes have long marked the American fall table, when gardens yield their last sweet squash and crisp apples. This bakery-style round folds butternut puree and grated apple into a warmly spiced batter for a moist, cinnamon-scented dessert.

Serves 8 · 20 min prep · 40 min cook

Estimate for one serving

• 298 cal
• 4g protein
• 45g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup butternut squash puree
• 1 cup grated apple
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp kosher salt
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 tbsp fresh sage leaves, finely chopped
• 2 tbsp powdered sugar for dusting
• 2 tbsp toasted pepitas

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment so the cake releases cleanly.
2. 2In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
3. 3In a separate bowl whisk the granulated sugar, brown sugar, and oil until smooth, then beat in the eggs one at a time followed by the vanilla.
4. 4Fold the squash puree, grated apple, and chopped sage into the wet mixture until the batter looks uniform and fragrant.
5. 5Add the dry ingredients to the wet bowl in two additions, stirring gently just until no flour streaks remain; avoid overmixing so the crumb stays tender.
6. 6Scrape the batter into the prepared pan and smooth the top with a spatula.
7. 7Bake for 38 to 42 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs and the top springs back lightly.
8. 8Cool the cake in the pan on a wire rack for 15 minutes, then turn it out, peel off the parchment, and cool completely.
9. 9Dust the cooled cake generously with powdered sugar and scatter toasted pepitas over the top for crunch and harvest color.
10. 10Slice into wedges and serve at room temperature; the cake keeps well covered for weekend snacking or brunch dessert.