{"id":1998,"date":"2009-10-15T18:39:11","date_gmt":"2009-10-16T00:39:11","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1998"},"modified":"2009-10-15T18:40:00","modified_gmt":"2009-10-16T00:40:00","slug":"buttermilk-butternut-squash-spice-cake","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/10\/15\/buttermilk-butternut-squash-spice-cake\/","title":{"rendered":"Buttermilk Butternut Squash Spice Cake"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-full wp-image-2011\" title=\"squashcake12\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/squashcake12.jpg?resize=300%2C280\" alt=\"squashcake12\" width=\"300\" height=\"280\" data-recalc-dims=\"1\" \/><\/p>\n<p>Vegetables are so versatile. \u00a0They can be enjoyed raw, roasted, steamed, fried,\u00a0saut\u00e9ed, boiled, and surely a few ways I&#8217;ve neglected to mention. \u00a0One of my favorite things about vegetables is that they can be enjoyed as a savory side dish, an\u00a0entr\u00e9e\u00a0or in a sweet baked good. \u00a0The butternut squash in this cake adds moisture and texture, and a very subtle flavor of squash that is a nice complement to the tart buttermilk and sweet vanilla and spices.<\/p>\n<p>I used a traditional bundt pan, which I greased and sugared. \u00a0This is my new favorite way to prep a pan for baked goods. \u00a0I used this method on a pan of blondies yesterday that came out beautifully. \u00a0The two batches I tried before stuck like crazy, but this sugaring thing seems to be pretty foolproof.<\/p>\n<p>The batter was smooth and smelled wonderful even before it was baked. \u00a0I used 3\/4 teaspoon of pumpkin pie spice in the batter because I was out of ginger. \u00a0I think it worked well and still provided the fall spice flavor.<\/p>\n<p>This is an easy recipe that can be prepared ahead of time since it needs to cool before applying the glaze.<\/p>\n<p><!--more--><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-2002\" title=\"squashcake9\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/squashcake9.jpg?resize=200%2C182\" alt=\"squashcake9\" width=\"200\" height=\"182\" data-recalc-dims=\"1\" \/><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-2004\" title=\"squashcake7\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/squashcake7.jpg?resize=200%2C194\" alt=\"squashcake7\" width=\"200\" height=\"194\" data-recalc-dims=\"1\" \/><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-2006\" title=\"squashcake5\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/squashcake5.jpg?resize=250%2C225\" alt=\"squashcake5\" width=\"250\" height=\"225\" data-recalc-dims=\"1\" \/><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-2008\" title=\"squashcake3\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/squashcake3.jpg?resize=300%2C208\" alt=\"squashcake3\" width=\"300\" height=\"208\" data-recalc-dims=\"1\" \/><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-2010\" title=\"squashcake1\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/squashcake1.jpg?resize=253%2C300\" alt=\"squashcake1\" width=\"253\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/squashcake1.jpg?resize=253%2C300 253w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/squashcake1.jpg?w=275 275w\" sizes=\"(max-width: 253px) 100vw, 253px\" data-recalc-dims=\"1\" \/><\/p>\n<p>I liked the glaze, but there are a few things I would change. \u00a0I would use plain milk instead of buttermilk and also add some cinnamon with the nutmeg. \u00a0I did not use the crystallized ginger called for in the recipe. \u00a0I could have sworn I had some in the pantry, but it was nowhere to be found. \u00a0If I&#8217;d had it, I would have used it. \u00a0I love crystallized ginger, and in this cake it would have added flavor <em>and <\/em>made it look prettier.<\/p>\n<p>I think this would be a great dessert to serve instead of pie at Thanksgiving. \u00a0Wait, why would anyone want something other than glorious pie? \u00a0So never mind the Thanksgiving idea&#8230;unless you don&#8217;t like pie, in which case you&#8217;re crazy. \u00a0But you should make this cake. \u00a0It&#8217;s easy, delicious, and has squash in it, so it must be good for you.<\/p>\n<h4>Buttermilk Butternut Squash Spice Cake<\/h4>\n<p>Courtesy of Fine Cooking, December 2008<\/p>\n<p><strong>For the cake:<\/strong><\/p>\n<ul>\n<li>4 oz. (1\/2 cup) unsalted butter, softened; more for the pan<\/li>\n<li>13-1\/2 oz. (3 cups) unbleached all-purpose flour; more for the pan<\/li>\n<li>1-1\/2 cups granulated sugar<\/li>\n<li>1\/2 cup canola oil<\/li>\n<li>2 large eggs<\/li>\n<li>1 Tbs. distilled white vinegar<\/li>\n<li>2 tsp. pure vanilla extract<\/li>\n<li>1 tsp. baking soda<\/li>\n<li>1 tsp. table salt<\/li>\n<li>1\/2 tsp. ground ginger<\/li>\n<li>1\/4 tsp. freshly grated nutmeg<\/li>\n<li>3\/4 cup buttermilk<\/li>\n<li>2-1\/4 cups peeled and grated butternut squash (about 8 oz.)<\/li>\n<\/ul>\n<p><strong>For the icing and garnish:<\/strong><\/p>\n<ul>\n<li>9 oz. (2-1\/4 cups) confectioners\u2019 sugar<\/li>\n<li>3 Tbs. buttermilk; more as needed<\/li>\n<li>1 tsp. pure vanilla extract<\/li>\n<li>1\/4 tsp. freshly grated nutmeg<\/li>\n<li>1\/4 tsp. table salt<\/li>\n<li>1\/4 cup finely chopped crystallized ginger<\/li>\n<\/ul>\n<p><strong>Make the cake<\/strong><\/p>\n<p>Position a rack in the center of the oven and heat the oven to 325\u00b0F. Butter and flour a 10-cup Bundt pan; tap out excess flour.<\/p>\n<p>In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.<\/p>\n<p>Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate.<\/p>\n<p><strong>Make the icing<\/strong><\/p>\n<p>In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room<br \/>\ntemperature, about 45 minutes, before serving.<\/p>\n<p>This cake can be made a day or two in advance. After the icing has set, wrap the cake in plastic and refrigerate. Let come to room temperature before serving.<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/10\/15\/buttermilk-butternut-squash-spice-cake\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Vegetables are so versatile. \u00a0They can be enjoyed raw, roasted, steamed, fried,\u00a0saut\u00e9ed, boiled, and surely a few ways I&#8217;ve neglected to mention. \u00a0One of my favorite things about vegetables is that they can be enjoyed as a savory side dish, an\u00a0entr\u00e9e\u00a0or in a sweet baked good. \u00a0The butternut squash in this cake adds moisture and [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[13,3],"tags":[129,126,40,128,127,125],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-we","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1998"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=1998"}],"version-history":[{"count":22,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1998\/revisions"}],"predecessor-version":[{"id":2032,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1998\/revisions\/2032"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=1998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=1998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=1998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}