Butternut Squash Spice Cake

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Servings: 9-12

Don’t let the squash in this cake frighten you off. It’s a pumpkin relative, and by the time you pile on the sugar and spice and crown with your fluffy topping, it just tastes like autumn!

Ingredients

1 cup pastry flour

1 cup all-purpose flour

1 tablespoon yellow curry powder

½ teaspoon ground allspice

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon baking soda

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon black pepper

½ cup butter (room temperature)

1½ cups brown sugar

2 large eggs

½ teaspoon vanilla extract

1 cup butternut squash purée

Cream cheese frosting or whipped topping, optional

Sprinkles, optional

Directions

Preheat convection oven to 300 degrees.
Grease and flour an 8-by-8-inch baking pan; set aside.
In a bowl, whisk together both types of flours and curry powder through pepper. Set aside.
With a mixer, cream butter and brown sugar until smooth and fluffy. Then add eggs one at a time. Mix in vanilla.
Take half the dry ingredients mixture and add it to the butter-sugar-egg mixture. Stir in the cup of butternut squash purée. Then add the rest of the dry ingredients, stirring just enough to combine.
Pour batter into the prepared baking pan and bake between 50–60 minutes until an inserted toothpick comes out clean.
Serve with your favorite cream cheese frosting or whipped topping.