Autumn Harvest Cake

By chelyc13

Ingredients

• 1 medium butternut squash
• 1 teaspoon olive oil
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon table salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 8 tablespoons unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 2 tablespoon granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 crisp apple (braeburn, empire, or crispin) peeled, cored, and chopped
• 1 tablespoon turbinado sugar

Details

Servings 1

Preparation

Step 1

1. Preheat the oven to 350. Prepare a 9inch round cake pan by greasing it with cooking spray and lining the bottom with parchment paper.
2. Cut the squash in half and scoop out the seeds and the strings. Rub the oil all over the cut surface of the squash and place it flesh side down, in a baking dish. Bake for 40 minutes, or until the squash is soft to the touch. Let the squash cool. When it is cool