Glazed Winter Squash Cake

5 from 1 vote

This Glazed Winter Squash Bundt Cake is everything a fall recipe should be. Roasted and pureed buttercup squash, applesauce, cinnamon, sugar, moist, delicious... YUM!

Prep Time30

Cook Time55

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

Author: Krissy Allori

Equipment

Ingredients

Crumble layer:

1/3 cup packed brown sugar
1/3 cup all purpose flour
4 tablespoons cold unsalted butter cut into small cubes
1/3 cup chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Cake:

2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1/2 cup softened unsalted butter
1 cup granulated sugar
2 eggs
1 cup mashed roasted winter squash I used buttercup squash but you can use butternut, acorn, or pumpkin
1 teaspoon vanilla extract
1/2 cup applesauce

Glaze:

1 cup confectioners sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 tablespoons hot water

Instructions

Preheat oven to 350°F. Prepare a Bundt pan by heavily greasing with butter and dusting with a thin layer of flour.
To make the crumble, mix 1/3 cup packed brown sugar and 1/3 cup all purpose flour in small bowl. Use fork or pastry blender to cut in 4 tablespoons cold unsalted butter to make course crumbs. Mix in 1/3 cup chopped walnuts, 1 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice. Set aside.
To make the cake, mix 2 cups all purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon kosher salt) in small bowl. Set aside.
In stand mixture, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar on high speed until very well combined, light, and fluffy. Beat on high for five minutes, using a scraper to loosen sides and bottom half way through. Once thoroughly combined, scrape sides again. Slowly mix in 2 eggs, one at a time. Once eggs have started to combine, turn the speed up to medium and beat for about 30 seconds. Once again, scrape sides and bottom of bowl. Add 1 cup mashed roasted winter squash and 1 teaspoon vanilla extract. Stir on low and then once combined, increase speed to medium and mix for about 30 seconds until well combined. Scrape bowl.
With speed set to low and the mixer running, scoop dry ingredients into bowl one spoonful at a time. Once all the dry ingredients have been added and are somewhat combined, increase speed to medium to thoroughly mix, about 30 seconds. Batter will be very thick and sticky.
Scoop half the batter into the prepared pan and spread the best you can. Pour the 1/2 cup applesauce over the batter and spread to create an even layer. Sprinkle crumb mixture evenly over applesauce. Finally, scoop remaining cake batter on top of the crumb mixture and do your best to spread it evenly. The cake mix may not entirely cover the crumb mixture.
Bake in preheated oven for 50-55 minutes or until a knife inserted comes out clean. Remove from oven and allow to cool in pan slightly, about 5 minutes, before inverting onto plate.
Whisk together 1 cup confectioners sugar, 2 teaspoons cinnamon, 2 teaspoons vanilla extract, and 2 tablespoons hot water to make the glaze. Drizzle over inverted cake. Serve warm or at room temperature. Store in airtight container.

Nutrition