” The breezes taste of apple peel. The air is full of smells to feel.” John Updike
The change in season inspires me in the kitchen and this cake really encompasses the taste of fall by combining apples and squash together! Does the world need another apple cake recipe? The world needs this butternut squash-apple cake recipe, yes it does! The cake is moist, nicely spiced and chock full of apple chunks in every bite. The cider glaze studded with pecans fancies it up, helps the pecans adhere as a garnish and adds another layer of spicy flavor, but is totally optional. Now you can eat your cake and have your vegetables too!
Butternut Squash and Apple Bundt with Cider Glaze
4 c apples, cored, peeled and cut in bite sized chunks
1 c butternut squash, cooked and mashed(can substitute pumpkin)
2 large eggs
2 c flour
1 t baking powder
1 t baking soda
1 T cinnamon
1/2 t allspice
1/4 t nutmeg
1/4 t cardamom
1/4 t salt
1 t vanilla
1/4 c brown sugar
3/4 c sugar
2/3 c vegetable oil
For the glaze: 1 cup apple cider, 1 T brown sugar, 1 T maple syrup, 1/2 c toasted pecans, chopped.
Preheat oven to 350 F. Grease a Bundt pan. In a large mixing bowl cream together the eggs and sugar. Add the oil, vanilla and squash. Combine the dry ingredients with the spices and add in gradual increments to the wet ingredients. Fold in the apples and pour batter into the pan. Bake in the center of the oven at 350F for 50-60 minutes until a test skewer comes out clean. Let cool a few minutes before turning over on a serving dish.
To make the glaze: In a small saucepan, reduce the cider in half. Whisk in the brown sugar and maple syrup. The glaze should be thick enough to coat a spoon. Prick the inverted cake in several places with the skewer then drizzle with the glaze. Sprinkle with the pecans.