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–+ servings
Kate Ramos

Olive Oil and Spiced Butternut Squash Bundt Cake with Cognac Vanilla Glaze

To cook the butternut squash, place about 4 cups of peeled, chopped squash in a large saucepan, cover with water and bring to a boil. Reduce heat and simmer until squash is tender, about 15 minutes. Drain and puree in a food processor until smooth. Recipe adapted from Pinch and Pour
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Servings: 10 -12 Servings
Ingredients Method

Ingredients
  

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

Method
 

  1. To make the cake, heat oven to 350°F. Grease and flour a 10-cup bundt pan and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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