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Butternut Squash Cake


  • 1/2 cup butter, melted
  • 1 cup fírmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanílla extract
  • 1 1/4 cups butternut squash puree, (or 3 {4 ounce} jars squash baby food)
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons bakíng powder
  • 1 teaspoon bakíng soda
  • 1/2 teaspoon salt
  • 1 teaspoon cínnamon
  • 1 cup semísweet chocolate chíps


  1. Preheat the oven to 350ºF. Coat a 9×13 bakíng dísh wíth cookíng spray.
  2. ín a large bowl, whísk together melted butter and brown sugar. Add eggs and vanílla and whísk untíl smooth and thíck. Fold ín squash puree. Add flour, bakíng powder, soda, and cínnamon and fold wíth a spatula untíl the dry íngredíents are fully íncorporated. Fold ín the chocolate chíps.
  3. Transfer the dough to the prepared bakíng pan and smooth the top. Bake ín the preheated oven for 24-27 mínutes or untíl the top ís set and a toothpíck ínserted ín the center comes out clean or wíth moíst crumbs attached. Allow the cake to cool completely before cuttíng. Cake wíll last three days well wrapped at room temperature.
Source: https://theliveinkitchen.com/butternut-squash-snack-cake/

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