Name: Ginger-Squash Cake with White Chocolate Frosting
Yield: Makes 8 servings
Ingredients: Nonstick vegetable oil spray; 1 cup all purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground allspice; 1 cup finely shredded peeled butternut squash; 3/4 cup (packed) golden brown sugar; 1/3 cup unsalted butter, melted; 1 large egg; 2 tablespoons finely grated peeled fresh ginger; 1 1/4 teaspoons vanilla extract, divided; 3/4 cup chopped toasted hazelnuts (about 4 ounces), divided; 3 tablespoons whipping cream; 3 ounces high-quality white chocolate (such as Lindt or Perugina)

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Ginger-Squash Cake with White Chocolate FrostingLisa Hubbard

Recipe information

Yield
Makes 8 servings

Ingredients

Nonstick vegetable oil spray

1 cup all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground allspice

1 cup finely shredded peeled butternut squash

3/4 cup (packed) golden brown sugar

1/3 cup unsalted butter, melted

1 large egg

2 tablespoons finely grated peeled fresh ginger

1 1/4 teaspoons vanilla extract, divided

3/4 cup chopped toasted hazelnuts (about 4 ounces), divided

3 tablespoons whipping cream

3 ounces high-quality white chocolate (such as Lindt or Perugina)

Preparation

Step 1
Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.
Step 2
Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining 1/4 cup nuts over. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.

TagsCake Dessert Ginger Herbs & Spices Butternut Squash Squash Vegetable Chocolate Snack Breakfast Easy Make Ahead Baking Electric Mixer Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes