Right now, nothing better than to enjoy fall desserts, like this Butternut & pecan cake, cream cheese icing where how to enjoy squash to make delicious seasonal desserts!
We often cook them in a savory version, by the way have you tried my Roasted pumpkin risotto ? To cook the sweet version of the squash, I had already published a few years ago now the recipe for a pumpkin cheesecake, and today I'm offering you a cake made with a butternut squash!
Why do I love this butternut cake recipe?
Quite simply because the squash goes perfectly with the spices which remind us of autumn: cinnamon, nutmeg, ginger… These are the spices that I added in the dough. I also added a handful of crushed pecans to it, it adds a bit of crunch, and it's delicious! You can also do without, if you prefer. For the sweetening of the dough, I made a mixture of brown sugar and whole cane sugar: their deep, almost caramelized flavors go perfectly with the squash!
The cream cheese icing seemed obvious to me (it reminds me a lot of the carrot cake that I like so much), but I added a little yogurt to it for a lighter and smoother side. For the sweetener, a small dose of maple syrup and there… We're almost in Canada :)))
Don't worry, the taste of squash is not omnipresent in this butternut & pecan cake, it remains subtle, but the whole is very autumnal!
Other recipes to try
If you like this type of dessert, then I advise you to take a look at these other recipes from the blog:
- Kanelbullar Swedish cinnamon buns
- Layer cake carrot cake with spices
- Vanilla pear bundt cake with icing
- Cinnamon pear crumble
- Layer cake gingerbread cinnamon icing
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cakes!
Pecan Butternut Cake (+ Icing)
- 220 g butternut squash puree
- 265 g flour
- 1 cc baking soda
- 3/4 cc salt
- 1,5 cc cinnamon powder
- 1/4 cc ginger powder
- 1/4 cc nutmeg powder
- 1/2 cc four spice mix (gingerbread)
- 2 eggs
- 60 g whole cane sugar
- 100 g Light brown sugar
- 100 ml Colza oil
- 80 ml water at room temperature
- 80 g pecans
- 150 g plain cream cheese Philadelphia
- 15 cl semi-thick cream 30% mg
- 2 cs Maple syrup + or - according to your taste
- 50 g pecans
- Preheat the oven to 175 ° traditional heat, grease a 27cm cake mold (link to my material at the bottom of the article).
- In a container, mix the dry ingredients: flour, baking soda, salt and the various spices.
- In another bowl, combine the eggs, sugars, butternut purée, oil and water. Then add them to the dry mixture, whisking until smooth. Crush the pecans and add them to the dough.
- Pour the dough into the cake mold and bake between 1 hour and 1 hour 10 minutes depending on your oven (this may vary). You will need to check the cooking using a wooden pick. Let cool for 15 minutes then unmold on a grid to cool completely.
- For the icing, melt the cream cheese and the semi-thick cream with the maple syrup, until you obtain a smooth texture that is easy to coat. Decorate with crushed walnuts and an extra touch of maple syrup as a treat if you wish;)