My philosophy when it comes to cakes is that they should be simple (preferably made in one bowl and require the use of one spoon) and should not involve frosting. As much as I like to oooooo and ahhhhhhh over beautifully decorated cakes, I don’t really like to eat them……or make them for that matter.
This doesn’t mean that they can’t still be beautiful. Bundt cakes made in molded bundt pans basically answer my every cake-baking desire, they look stunning and are about the easiest thing one can make (in the cake department, that is). Pretty little bundt pans allow me to bake a gorgeous-wowza cake to take to tonight’s Christmas party and still have time to binge-watch episodes of Bon Appétempt. Basically a win-win situation if there ever was one.
This cake in particular is especially stunning, in the ease department as well as the flavor one. Since it is made with olive oil and not butter (dairy-free, yay!) you can mix it together by hand, in a bowl with minimal amounts of elbow grease. It has all the glorious flavors one desires this time of year (cinnamon, ginger, alcohol) and stays incredibly moist, like remarkably moist, for days. Trust me, it will impress. It is perfectly spiced, rich, sweet and a billion other overused adjectives that mean awesome—not to mention will look gorgeous on your Christmas buffet.
Here’s what you do. It is a wet and dry type of situation.
Then you toast some walnuts and fold them in. Easy does it.
Then pour it all into your well greased and floured pan. Give it a few taps (or raps as Grams used to say) on the counter to knock out any big bubbles and even the batter.
Bake it in the oven for about an hour. Watch some funny shit on the internet while you wait. You’ll know it is done when a toothpick can be inserted in the middle and comes out clean. Wait for a little bit, flip it out of the pan and pour the glaze over the top. You can eat it warm or cool completely and keep covered at room temperature for up to 5 days.
For the Cake:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup sweet, delicate extra virgin olive oil
- 4 large eggs
- 2 cups cooked, pureed butternut squash
- 1 teaspoon vanilla extract
- 1 cup chopped toasted walnuts
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon soy milk (or heavy cream)
- 2 teaspoons cognac (I used Courvoisier)
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- To make the cake, heat oven to 350°F. Grease and flour a 10-cup bundt pan and set aside.
- Sift both flours, baking powder, baking soda, salt, cinnamon, and ginger into a medium bowl. In a separate large bowl beat sugar and oil until smooth. Beat in eggs, one at a time, until completely incorporated, then add squash and vanilla and stir to combine.
- Add dry ingredients to the wet ingredients and mix until just moistened and combined. Fold in walnuts and pour batter into prepared cake pan. Tap a couple times on the counter to even out the batter.
- Bake in the middle of the oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Remove to a wire rack. Let cool for 25 minutes then remove from the pan. If it won't come out let it sit for 10 more minutes, upside down, on the rack then try again.
- While cake is cooling, combine the glaze ingredients in a medium bowl until smooth, adding another tablespoon or two of soy milk if too thick. The glaze should be thick enough to stick to the back of a spoon, but you should still be able to drizzle it.
- Place cake on a cake stand or serving plate and drizzle glaze over the top. Serve warm or at room temperature. Cake will keep, covered, at room temperature for 5 days.
Amount Per Serving: Calories: 0Total Fat: 0g