Butternut Squash Cake with Labneh (Yogurt) Glaze
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”.Print this recipe
Butternut Squash Cake with Labneh Glaze
|1 cup||All purpose flour|
|2/3 cup||Whole wheat flour (Spelt is our favorite)|
|1-1/2 tsps||Baking powder|
|1/2 tsp||Baking soda|
|1/2 tsp||Ground nutmeg|
|1 tsp||Ground cinnamon|
|1 cup||Roasted and pureed butternut squash (from about one small squash)|
|1 cup||Olive oil|
|1 tsp||Kosher salt|
- Preheat the oven to 350F. Line a medium loaf pan (about 8"x4") with parchment paper.
- Mix the dry ingredients together in a medium-sized bowl and set aside.
- 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
|1/3 cup||Powdered sugar|
|1/2 cup||Labneh or whole milk yogurt|
|2 Tbsps||Pomegranate seeds (for garnish)|
- Sift the powdered sugar and mix with the labneh. Spoon over the cake and garnish with pomegranate seeds.