Watch out, carrot cake! This spongy Butternut Squash Spice Cake won first prize in The Old Farmer’s Almanac Garden Guide Recipe Contest. Try it!
Cooked puréed squash adds rich flavor and plenty of moisture to this spiced, delicious cake. If you don’t have all the spices, it’s flexible and you can mix up the spices.
Serve as a dessert, a snack, or even as a coffee cake for breakfast.
The winning prize goes to Darlene Bueger from Peoria, Arizona.
Preheat oven to 350°F.
Get out a 10-inch tube pan with removable bottom.
In a bowl, combine flour, ¾ cup sugar, spices, baking powder, and salt.
In a separate bowl, combine egg yolks and squash. Add squash mixture to flour mixture and stir to blend.
In a separate bowl, beat egg whites with an electric mixer for 2 minutes, or until foamy. Gradually add sugar, 1 tablespoon at a time. Increase mixer speed to high and beat until stiff peaks form.
Using a rubber spatula, fold ¼ of egg white mixture into squash mixture, just until no streaks remain. Repeat with remaining egg white mixture.
Pour batter into tube pan.
Bake for 55 minutes, or until toothpick inserted in bottom comes out clean.
Cool for 5 minutes, then invert pan onto narrow-necked bottle. Allow to hang upside down until completely cooled.
Invert cake and transfer to cake plate to be frosted.
In a bowl, whip cream until stiff peaks form.
In a separate bowl, combine cream cheese, sugar, vanilla, and spices.
Using a rubber spatula, fold whipped cream into cream cheese until combined.
Frost sides and top of cake. Sprinkle with toasted pecans.
Refrigerate until ready to serve.
Drizzle cake with caramel ice cream topping.
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