Butternut Squash Cake with Spiced Toffee Sauce
A lightly spiced cake with a lovely orange hue from butternut squash, drizzled in a simple sweet and spicy toffee sauce.
Servings: 12
Equipment
- 10-inch bundt pan
Ingredients
Butternut Squash Cake
- 3 cups flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 eggs
- 6 ounces unsalted butter melted
- 1/2 cup sour cream or whole milk plain yogurt
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 1 1/2 cups butternut squash purée
Spiced Toffee Sauce
- 1/2 cup brown sugar
- 2 tablespoons heavy cream or half & half
- 2 ounces unsalted butter
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- a pinch of nutmeg
- 1/4 teaspoon flaky sea salt
- 1 tablespoon rum or bourbon optional
Instructions
For the butternut squash cake:
- Butter a 10-cup bundt pan generously and stick it in the freezer while you prepare the cake batter (this will help the cake release from the pan easier later). Preheat oven to 350° F.
- In a bowl, whisk together flour, spices, salt, and baking soda.
- In a separate bowl, whisk together eggs, melted butter, sour cream, sugars, vanilla, and squash purée.
- Gently fold the dry ingredients into the wet ingredients with a silicone spatula, mixing just until combined. Pour batter into prepared bundt pan and smooth it out until batter is evenly distributed.
- Bake until golden brown, baked through, and cake starts to pull away from the edges of the pan slightly, about 50-60 minutes. Allow to cool.
- Once cool, invert cake onto a plate and remove pan.
For the spiced toffee sauce:
- Whisk all ingredients together in a small saucepan and bring to a boil. Turn down heat and simmer for 5 minutes, stirring only once or twice (too much stirring can make the sauce grainy).
- Allow sauce to cool and thicken slightly, about 5 minutes, then drizzle over cake.