Squash Spice Cake

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 1 cup butternut squash puree (fresh roasted or canned)
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1/3 cup chopped toasted pecans (optional)

Instructions

1. 1Preheat the oven to 350°F. Grease an 8-inch square baking pan and line the bottom with parchment paper for easy release.
2. 2If starting with fresh squash, peel, cube, and roast it at 400°F until very soft, then mash or puree until completely smooth and measure out the needed amount; let it cool.
3. 3In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until the spices are evenly distributed.
4. 4In a separate bowl whisk the oil, both sugars, eggs, vanilla, and squash puree until the mixture is smooth, glossy, and free of lumps.
5. 5Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry streaks remain; do not overmix or the cake will be tough.
6. 6If using pecans, fold them in now for crunch. Scrape the batter into the prepared pan and smooth the top into an even layer.
7. 7Bake for 32 to 38 minutes until the center springs back lightly when touched, a toothpick inserted in the middle comes out clean or with a few moist crumbs, and the edges pull slightly from the pan.
8. 8Cool the cake in the pan on a wire rack for 15 minutes, then lift it out using the parchment and finish cooling completely before slicing.
9. 9Cut into six generous squares and serve plain or with a light dusting of powdered sugar to let the natural squash sweetness and warm spices shine.