Butternut Squash Cake
Ingredients
- 1 butternut squash
- 2 large eggs
- 3/4 cup + 2 tablespoons granulated sugar
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/3 cup dried cranberries
Instructions
- Preheat oven to 400°F degrees.
- Wash outside of squash, cut in half, and place halves cut side down in 13×9 baking pan.
- Add 1/2 cup water, cover with foil, and baking for 45-60 minutes or until fork tender.
- Remove from oven, uncover, and allow to cool completely.
- Preheat oven to 350°F.
- Butter and flour 9-inch baking pan.
- Scoop 1 cup of cooked squash and place in bowl of stand mixer.
- Add sugar, oil, and vanilla and mix on speed 2 until combined.
- Add eggs one at a time, continuing on speed 2.
- Add flour, baking powder, baking soda, spices, and salt on lowest level.
- Add cranberries, stirring to combine.
- Transfer to prepared baking pan.
- Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Place cake in pan on cooling rack for 10 minutes.
- Remove from pan, placing cake on cooling rack until completely cool.
- Frost with cream cheese frosting. Click here for frosting recipe.
Notes
Save remaining cooked butternut squash for another recipe or meal.