Butternut Squash Cake with Labneh

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Gourmandise Butternut Squash Cake

Butternut Squash Cake with Labneh (Yogurt) Glaze

Course: Breads, Sweets
Sweets Sub-Category: Cakes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 8 Servings
Author: Clémence Gossett
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.”
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Ingredients

  • 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 butternut squash Roasted and pureed, from about one small squash
  • 1 cup Olive oil
  • 1 cup Sugar
  • 1 tsp Kosher salt
  • 3 Eggs

Labneh or Yogurt Glaze

  • 1/3 cup Powdered sugar
  • 1/2 cup Labneh or whole milk yogurt
  • 2 Tbsp Pomegranate seeds for garnish

Instructions

  • Preheat the oven to 350°F.
  • Line a medium loaf pan (about 8″ x 4″) 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

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