Before you skip to the next recipe, thinking butternut squash is just for soup and sides, let me describe this cake to you. The butternut squash keeps the cake extremely moist while cutting down on calories. The applesauce and crunch in between the layers taste like a creamy frosting (I’m not making this up!). When I tested this on a family member, I put a plate down with four pieces on it, thinking I would get a number of opinions. Well, let’s just say that it became a solitary dessert! I knew then that I had to share this with all of you.
Butternut Squash Layer Cake
- Cook & Prep: 1 h
- Serving: 12
For the Crunch
Combine the first six ingredients in a small bowl. Stir in oil until crumbly; set aside.
Make the Cake
In a mixing bowl, cream oil and sugar. Beat in eggs one at a time. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture.
Spoon half of batter into a greased 9-inch springform pan. Spread applesauce carefully over batter in pan. Sprinkle with half of the crunch. Spoon remaining batter evenly over crunch. Top with remaining crunch. Bake for 50 minutes or until cake tests done. Cool for a few minutes before removing from pan.
Combine glaze ingredients; drizzle over cake.
This cake works well with whole wheat pastry flour. It freezes beautifully. If you want a bit more filling, use 2/3 cup applesauce instead of 1/2.