‘I like big Bundts and I cannot lie, you other brothers can’t deny…’
Oh geeze…there goes my inner high schooler brain. You know, the ones that are so bad in every way and just won’t get out of your head, like ‘so let’s do it like they do on the discovery channel’, ‘will the real slim shady please stand up’? I could go on and on.
Let’s get to the good stuff…this bundt cake!
I never in a million years would have thought about grinding a vegetable (in this case a gourd) into cake batter until I started baking. I love it! It’s almost like the veggies make the cake just that much more moist. Don’t you agree? See!
This bundt cake is especially delicious because of the flavor. The subtle hint of autumn spices matched with the sweet bursts of the glaze make it a treat that you just can’t stop eating!
I mean, look at the inside! There are the tiniest pieces of butternut squash throughout and it all just melts in your mouth. Mmm!
While we’re on the subject of lookin’ good, want to see a pull back shot of this photo shoot?
I recently got this lovely diffuser thing and I hadn’t used it until now. Let’s just say, I like it! It’s not very often that I’m able to take photographs inside the house (thank you energy saving North-South facing house…not). But, the afternoon light has about a 30 minute window when the light is coming in through our bedroom window. I literally had 1 foot of space to cram my body to take photos of this cake, all the while drizzling it with glaze and sprinkles…and that was all done while throwing the ball for Leland and singing songs (good thing he doesn’t know my voice is awful yet) to Liam! Phew!
Well, if anything, I hope you learned one of the following:
- Vegetables are delicious in cakes, especially when hidden.
- I had awful taste in music in my teenybopper years.
- Light diffusers are a great tool.
- My food photography is predominately shot outside.
- I have an awful singing voice, even though I’d love to be the next Katy Perry (I enjoyed her documentary!).
Butternut Squash Bundt
adapted from Fine Cooking
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1/2 cup honey
- 1/2 cup canola oil
- 2 eggs
- 1 tablespoons white vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 3 cups white whole wheat flour
- 3/4 cup low fat buttermilk
- 2 1/2 cups peeled and grated butternut squash
- (icing) 2 cups powdered sugar
- (icing) 1/2 teaspoon vanilla extract
- (icing) 2-3 tablespoons low fat buttermilk
- Preheat the oven to 325°F.
- Spray the bundt pan with cooking spray and sprinkle with flour (tapping out the excess flour).
- In your stand mixer (or with a hand mixer), beat the butter, sugar, honey, and canola oil together on medium speed for about 1 minute.
- Add in the eggs, beating well in between.
- Add in the vinegar and vanilla, beating until combined.
- Beat in the baking soda and nutmeg, just until combined.
- Beat in half of the flour.
- Beat in the buttermilk.
- Beat in the remaining flour.
- Stir in the butternut squash.
- Pour into the prepared bundt pan.
- Bake for 60-70 minutes, until a cake tester comes out clean.
- Once cooled, mix up your icing (powdered sugar, vanilla, buttermilk) and drizzle on the cake.