Butternut Squash and Apple Bundt Cake with Cider Glaze

” 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.


The batter, including the mashed squas, ready to have the cut apples folded in.


Ready for the oven.


The gorgeous creation.


Beginning the cider glaze making.

The reduce cider glaze, thick enough to coat a spoon but still able to be drizzled on top of the cake.

The reduced cider glaze, thick enough to coat a spoon but still able to be drizzled on top of the cake.


Dressed to impress!


Happy Fall baking and entertaining!


24 thoughts on “Butternut Squash and Apple Bundt Cake with Cider Glaze

  1. What a wonderful cake Johanne – I love the combination of the cooked, mashed squash or pumpkin with apples and spices.
    Such a pleasure to meet you! We spent a few years in London at the University of Western Ontario as well, and I have visited Timmins a couple of times – so I know a little of your old stomping grounds.
    I look forward to following you!

    • Thank you so much for following me, Lindy! Exciting night in Canada. The Trudeau dynasty has begun. My mom is already talking of one of his sons becoming PM someday. LOL. Thank you for your comments on the cake. It was a fun twist on the usual pumpkin and it got rave reviews at the breakfast meeting I served it.

      Johanne Lamarche


  2. I always enjoy a good apple cake with lots of big pieces I see – you know what you’re eating! The glazes are the finishing touch – love the cider and maple syrup – gives it a delicious sweet touch. Happy Fiesta Friday 🙂

  3. What a beautiful cake!! It’s perfect for this time of year, and I love the picture of the apples that you used to conclude your post! Thanks for sharing, and happy FF!

    • Sneaking pumpkin in a meatball sauce as I type Caroline! Sneaky aren’t we? But my tighter jeans tell me veggies in cakes aren’t to be consumed with abandon! Thank you for following me:-). PS. Sorry I mispelled your name Caught my mistake but could not correct it :-(.

      Sent from my iPhone


    • You are too kind Ginger. It was a good cake to serve at a breakfast meeting….pretty healthy considering the built in vegetables and not too sweet! So far, only sons(20, 21, 22)….no grandsons yet!

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