Butternut Squash Cake with Penuche Frosting
Butternut squash serves as a canvas to showcase warm spices such as cinnamon, ginger, nutmeg, all-spice and cloves. This rustic cake is not very sweet, so it pairs perfectly with the caramel tones of the penuche (sucre à la crème) frosting.
Prep:
minutes
Cook:
33
minutes
TOtal:
minutes
Ingredients
Cake:
- 2 cups (270g) uncooked butternut squash, peeled, cut into 1/2 inch cubes
- 2 tsp vegetable oil
- 12 tbsp (1 ½ sticks, ¾ cup) unsalted butter
- 2 cups (280g) all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp all-spice
- ¼ tsp cloves
- 1 ½ (300g) cups granulated sugar
- ⅔ cup (100g) packed dark brown sugar
- 2 large eggs, room temperature
- ¼ cup 35% whipping cream
Frosting:
- 8 tbsp (1 stick, ½ cup) unsalted butter
- 2 tbsp boiled water
- 1 cup (150g) dark brown sugar
- ¼ cup 35% whipping cream
- 2 cups (250g) icing sugar
Instructions
- Preheat the oven to 350°F.
- Butter 2 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
- Place the peeled, chopped butternut squash in a microwave-safe bowl and cook for 5 minutes, until soft.
- Transfer the softened butternut squash to a food processor.
- Add the vegetable oil.
- Pulse until it becomes a smooth purée. You will end up with 1 1/2 cups of butternut squash purée. Set aside.
- Melt the butter over low heat in a small saucepan.
- Raise the heat to medium and cook the butter until it turns golden brown and releases a nutty aroma. It will bubble, and there will be little dark flecks at the bottom of the saucepan.
- Remove the saucepan from the heat and transfer the browned butter to a small heat-proof bowl. Set aside.
- In a small bowl, whisk the flour, baking soda, salt, cinnamon, ginger, nutmeg, all-spice and cloves together. Set aside.
- In a large bowl, whisk the butternut squash purée, eggs,granulated sugar, dark brown sugar and the cream together until combined.
- Pour the browned butter into the batter, and whisk until smooth.
- Use a spatula to gently fold the flour mixture into the butternut squash mixture. Be careful not to overmix the batter!
- Divide the batter evenly between the two prepared pans.
- Bake for 33 minutes, or until the moist cake springs back when you touch the top lightly with your fingers.
- Transfer the pans to a wire rack and let the cakes cool for 10 minutes in the pans.
- Flip the cakes out of the pans and let cool completely on the wire rack.
- For the penuche frosting, melt the butter in a medium saucepan.
- Add the brown sugar to the saucepan.
- Bring the mixture to a boil for 2 minutes, stirring constantly.
- Add the 2 tbsp of boiled water.
- Add the cream and bring to a boil.
- Remove the saucepan from the heat and stir in the icing sugar. If this step proves difficult, transfer the penuche frosting to the bowl of a stand mixer fitted with a paddle attachment and beat until well incorporated.
- Place a cake layer on the serving platter.
- Slather half of the penuche frosting onto the cake.
- Place the second cake layer on top of the frosting.
- Spread the rest of the frosting onto the cake.
- Store in an airtight container at room temperature for up to 3 days.