Recipe: Butternut Squash Cake
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.
This beautifully spiced cake is subtle, fluffy and light, and is naturally sweetened with maple sugar. We like to coarsely mash the butternut squash so the cake is dotted with orange flecks. It’s perfect served warm with a cup of coffee on a crisp fall day and is a great cake for the holidays — especially for those who are looking for a healthier baked good that doesn’t sacrifice flavor or texture.
Butternut Squash Cake
(1 )9-inch round cake
2/3 c. olive oil
3/4 c. maple syrup
2 tablespoons Greek yogurt
1 3/4 cups of flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup cooked butternut squash, coarsely mashed
1. Preheat the oven to 350 degrees. Grease a 9-inch pan and set aside.
2. Whisk together the oil and maple syrup. Add eggs and yogurt, beat well.
3. Whisk together the flour, baking soda, spices and baking powder. Add to liquid mixture. Fold gently.
4. Add squash. Stir just until mixed.
5. Pour the batter into the pan and bake 40-45 minutes or until golden brown.