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BUTTERNUT SQUASH BREAD CAKE RECIPE GOURMANDISE

Butternut Squash Cake with Labneh (Yogurt) Glaze

  • Author: Clémence Gossett

Description

I was going with “cake for breakfast” with this one, or  “what to do with too much squash”, or even “one-bowl wonders”, but I’ll just call it “don’t tell the kids they’re eating vegetable leftovers cake”.


Ingredients

Butternut Squash Cake with Labneh Glaze

1 cupAll purpose flour
2/3 cupWhole wheat flour (Spelt is our favorite)
1-1/2 tspsBaking powder
1/2 tspBaking soda
1/2 tspGround nutmeg
1 tspGround cinnamon
1 cupRoasted and pureed butternut squash (from about one small squash)
1 cupOlive oil
1 cupSugar
1 tspKosher salt
3Eggs

Labneh or Yogurt Glaze

1/3 cupPowdered sugar
1/2 cupLabneh or whole milk yogurt
2 TbspsPomegranate seeds (for garnish)

Instructions

Butternut Squash Cake with Labneh Glaze

  1. Preheat the oven to 350F. Line a medium loaf pan (about 8″x4″) with parchment paper.
  2. Mix the dry ingredients together in a medium-sized bowl and set aside.
  3. Using a larger bowl, whisk together all of your wet ingredients (including the sugar). Pour the dry ingredients over the wet and whisk until just combined. Pour into pan and bake for about 35 minutes, or until the center us just set. Cool before glazing.

Labneh or Yogurt Glaze

  1. Sift the powdered sugar and mix with the labneh. Spoon over the cake and garnish with pomegranate seeds.