Zutaten für Butternut Squash Cake W Brown Sugar Frosting
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Nutmeg
- Clove
- ½ cup (1 stick) unsalted butter, softened
- Sugar
- 2 large eggs
- Winter Squash
- 2-4 tablespoons milk
- Pecans
- Dark Brown Sugar
- 35% Cream
- Vanilla
- Icing Sugar
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Zubereitung von Butternut Squash Cake W Brown Sugar Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mash the cooked butternut squash until smooth.
- Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed squash. Mix well until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium bowl, beat the butter until light and fluffy.
- Gradually add the brown sugar, powdered sugar, and vanilla extract, beating until smooth and creamy.
- Add milk, 1 tablespoon at a time, until desired consistency is reached.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
287g
Fat
101g
Carbs
34g
