This cake is not only epically moist, earthy and caramel-ly, but also full of Vitamin A and fiber, and gluten free.We are seeing squash everywhere and all the time, in the most unusual shapes and colors. Before this cake the only time I had utilized squash was when I purchased a bag of pre-cut butternut squash cubes and roasted them on a cookie sheet to serve as a side dish to some dinner I can’t remember. But those were in the days when we typically ate almond butter sandwiches for dinner, or yogurt and fruit . . . sometimes a protein shake.
This week alone, though, I’ve roasted a kuri and served straight up with dinner, roasted a carnival squash and made a cheddar/squash grilled cheese (my new favorite sandwich), cubed and sautéed a butternut in a curry, which I served in the hollowed out carnival squash, and made this cake.
And now, on to the cake
- 1 cup sorghum flour
- 1 cup almond flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp freshly grated Nutmeg
- 2 oz (4 Tbs) butter, softened
- 1/2 cup honey
- 1/2 cup Brown Sugar
- 2 eggs at room temperature
- 1 1/2 Cup roasted Butternut squash puree
- 1/2 cup canola, rice bran or other oil
- 1/2 cup Heavy Cream
- 1/2 cup whole milk
- 1 Cup Sugar
- 4oz (8 Tbs) Butter
- 1/2 Cup Heavy Cream
- 2 Tbsp almond butter
- 1 Tsp Sea Salt
- First roast your squash. I highly favor roasting because it helps caramelize the squash and deepen the flavor of the cake, and reduces the water content in the squash. Peel and cube up the squash and roast covered in foil for about 40 minutes. When it’s soft, mash or process it until smooth.
- Mix the first 5 ingredients together. In a stand mixer cream the butter and sugar and honey. Add the eggs and when the mixture look smooth, add everything else and beat until well incorporated.
- Pour the dry mix over the creamed butter and sugar mixture and fold in, but not too vigorously. Pour the batter in your oiled or buttered (or you can use nonstick spray) pan and bake for 55 to 60 minutes. Don’t open the oven or your cake will fall, a very sad occasion if it happens.
- Over high heat add the sugar and cook until you see the sugar beginning to brown. Stir, then remove from heat and add the butter.
- Keep stirring until it’s smooth, then add the cream and milk and almond butter and repeat. Add the salt and stir.
- Let the caramel cool for at least 1/2 hour, then pour over your cake. I also decorated my fanned bundt cake with hazelnuts which gave a nice taste and textural contrast.