Ginger-Squash Cake with White Chocolate Frosting
A moist butternut squash cake spiced with ginger, cinnamon, and allspice, topped with a luxurious white chocolate frosting and crunchy hazelnuts. This unique dessert combines the earthy sweetness of squash with warm spices and rich white chocolate.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1 cup all purpose flour
- •1 teaspoon baking powder
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
- •½ teaspoon salt
- •¼ teaspoon ground allspice
- •1 cup finely shredded peeled butternut squash
- •¾ cup (packed) golden brown sugar
- •⅓ cup unsalted butter, melted
- •1 large egg
- •2 tablespoons finely grated peeled fresh ginger
- •1¼ teaspoons vanilla extract
- •¾ cup chopped toasted hazelnuts
- •3 tablespoons whipping cream
- •3 ounces high-quality white chocolate
Cooking Instructions
- 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.
45 min
- 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.
25 min
