Made this cake for my birthday yesterday. It’s made from roasted and pureed buttercup squash and shredded apples. The crumb is moist, full of spice and topped with toasted walnuts and maple syrup icing. After a very full and extended weekend spent with friends and family, it was a real treat.
I feel so truly thankful for everything in my life right now, there’s not much more I feel I could ask for. But I think this next year may top it, we’ll see.
Buttercup Apple Cake with Maple Walnut Icing / serves 10-12
I used buttercup squash, but I think any pumpkin or squash puree will work.
2 1/2 cups light spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 cup coconut oil, melted
3/4 cup muscovado or brown sugar
2 large eggs at room temperature
1/2 cup milk (almond, cow, etc.)
1 1/2 cups buttercup squash puree *see how to prepare below
1 1/2 cups shredded apple, about 1 large apple (I used Gala)
Preheat oven to 350F. Grease and flour a 12-cup Bundt pan.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger and set aside.
In a large bowl or stand mixer, beat the coconut oil and sugar together until smooth. Beat in the eggs one at a time. Scrape down the bowl if needed.
In a small bowl combine the squash puree with the milk.
Gradually add the flour mixture to the egg mixture in three additions, alternating between the dry mixture and two additions of the squash mixture, scraping down the sides as needed. Fold in the shredded apple.
Spread the batter into the pan. The batter will be thick, so smooth the top and give a few taps on the counter to remove any air bubbles.
Bake for about 45-55 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool for 15 minutes in pan on wire rack before removing from Bundt pan and letting cool completely before glazing.
maple walnut glaze
1 cup powdered sugar
2-3 tablespoons pure maple syrup
1/3 cup toasted walnuts or pecans
Place the powdered sugar in a small bowl. Add the maple syrup 1 tablespoon at a time, stirring well after each addition. If mixture is too stiff or dry keep adding the maple syrup 1 tablespoon at a time until it reaches your desired consistency. Pour about 1/2 the glaze over the cake, top with toasted walnuts, they drizzle on the rest.
* To make your own buttercup squash puree, preheat oven to 375F. Cut squash in half, scrape out the seeds and lay flesh side down on a lined baking sheet. Bake for 35-45 minutes or until a fork easily pierces through. Time will vary depending on size of squash. Let cool until you can comfortably hold it and scoop the flesh out. Run in a food processor until really smooth. Store tightly covered in the fridge for several days or place in the freezer to use later.