Quite awhile back, I ran across a cake at Dozen Flours Blog, where she raved about this cake. I came across some cubed butternut squash the other day at the grocery store, and picked it up with this cake in mind. (Isn’t it funny how we will find recipes and store them in the back of our mind until such time as we run across the ingredients while shopping. ) While she suggest making this cake 1 to 2 days ahead of time for the reason that it improves in flavor, I did not plan ahead far enough for that. Still, the cake was delicious. My sister-in-law and I both thought the cake was very good. Super moist, with a nice tight crumb. I can’t imagine how much better the cake would have been, had I waited another day to cut it. I can tell you that I came back to another slice later in the evening and found it even better that when I had cut it. I do believe, as mentioned in Dozen Flours post that fresh grated nutmeg is the way to go in this cake. Powdered nutmeg, while still good just won’t give it the justice it deserves in this recipe. Would I make this again? Absolutely! Delicious cake! My sister suggested cinnamon, while it might be nice, I think if you use the freshly grated nutmeg and let your cake sit a day or two, you’ll be rewarded for your patience, without the addition of any other spices. Try it both ways, I’d love to hear how the cake came out with cinnamon and nutmeg. I followed the recipe as given over at Dozen Flours blog, and although I had the candied ginger, I opted for a Toasted Almond Crunch sprinkled over the top of it instead.
Butternut Miss it Cake
Slightly adapted from Dozen Flours
3 Cups All Purpose Flour
1 tsp. Baking Soda
1 tsp. Kosher Salt
1/2 tsp. Ground Ginger
1/4 tsp. *Freshly* Grated Nutmeg
1 stick Unsalted Butter, softened
1 1/2 Cups Granulated Sugar
1/2 Cup Canola or Vegetable Oil
2 tsp. Pure Vanilla Extract
2 Large Eggs, room temperature
1 Tbsp. Distilled White Vinegar
3/4 Cup Buttermilk
2 1/4 Cups peeled & Grated Butternut Squash, about 8 ounces. (I used a 12 oz. pkg. Cubed Butternut squash, shredded in the food processor)
Icing:
1 Cup Powdered Sugar
1 tsp. Pure Vanilla Extract
2 to 4 Tbsp. Buttermilk (I used 3 Tbsp.)
1/4 tsp. *Freshly Grated* Nutmeg
1/4 tsp. Kosher Salt
1/4 tsp. Finely Chopped Crystalized Ginger (Optional) or Toasted Almond Crunch
Directions:
Cake:
1. Center a rack in the center of the oven and preheat to 325 degrees F. Grease and flour a 10 cup Bundt cake pan. (I used Cooking spray for baking.)
2. In a bowl, combine the flour, baking soda, salt, ginger, and freshly grated nutmeg. Set aside.
3. In the bowl of an electric mixer with the paddle attachment, beat butter for 1 minute until thoroughly softened. Add the sugar and beat on medium speed until well combined. Add the oil, and beat for another minute. Scrape down the bowl and beaters.
4. Add the eggs, one at a time, beating for 30 seconds before adding the next. Add the vanilla and vinegar; mix until just combined. Scrape down bowl and beater. Add half of the flour mixture, beating just until combine, then add half the buttermilk, mixing again until combined. Alternate with the rest of the flour, and rest of the buttermilk; mixing until just combined. Scrape bowl.
5. Stir the squash into the batter in two parts, mixing on low-speed. Mix entire mixture on medium high-speed for 5 seconds. Transfer the batter to the prepared bundt pan, and smooth the top with a rubber spatula.
6. Bake in the preheated 325 degree oven for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in bundt pan for 30 minutes. Turn cake out onto a wire rack to cool completely.
Icing:
1. Whisk the powdered sugar, nutmeg, and salt together in a small bowl. Add the vanilla. Add the buttermilk a Tablespoon at a time (I used 3 Tbsp.) until the icing is of pourable, but still thick consistency. Drizzle over cake. Sprinkle cake with the candied ginger, or in my case the toasted almond crunch. Let cake sit for at least 45 minutes before serving to let the icing soak into the cake a little bit. Serve.
