Butternut Squash Cake with Labneh (Yogurt) Glaze
Servings: 8 Servings
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 Recipe
Pin Recipe
Ingredients
- 1 Cup All purpose flour
- 3/4 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 standard 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 45 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.
