"Shall I not have intelligence with the earth?  

Am I not partly leaves and vegetable mould myself?"

-  Henry David Thoreau

     Apple, pumpkin, pear...all classic flavors we associate with fall treats, especially baked ones. Naturally, I pick someone's birthday to try something different. Honestly, moms deserve better, but this one got a cake that could have been gnarly. Luckily, using butternut squash was actually a great idea and will be making future autumnal appearances. 

Butternut Squash Cake with Cream Cheese Icing

    This cake has one little added step for the topping, but the extra texture and colors are well worth it. To start, add the almonds, dried cranberries, and sugar to a pan on medium heat. Cook until the sugar has dissolved. Now add the rest of the sugar, spice, and salt and take off the heat. Let this cool on a plate until i are needed.

    The cake is very simple to put together. Make sure your squash puree is cool before you begin. The recipe I used called for roasted squash, but I opted to steam mine for the sake of time. Combine all of the dry ingredients in a bowl and set aside. Combine the wet ingredients, including the sugar and squash in a large bowl. Add the dry ingredients and mix until just combined. If you want to add any extras. now is the time to do so. Bake the cakes at 350 F for around 30 minutes. Allow cakes to cool on a rack before icing.

     Cream cheese icing is like crack for a bunch of people, but I don't really subscribe to that drug train. However, I know cream cheese icings are traditionally used with pumpkin, so I had to give it a try. To make the icing simply beat the softened cream cheese and butter with powdered sugar, vanilla, and salt until fluffy and well combined; add milk if the mixture is too stiff. I also made a pastry cream for this cake; the recipe and instructions can be found here.

     To assemble the cake, lay down the first disk, add pastry cream, add the second disk, and cover with icing. Lastly, sprinkle the sugared nuts and cranberries onto the cake or get tres fancy with a design. This cake needs to be refrigerated due to the icing, however, this will make the topping less crunchy. You could always make extra and sprinkle the rest on pieces as you serve them later.

Recipe

(adapted from Canadian Living)

350 F 30-35 min

• Cake
• 1 squash, 2 c cooked
• 3 eggs
• 1-1/4 c packed dark brown sugar
• 1 c vegetable oil
• 2-1/2 c all-purpose flour
• 2 tsp baking powder
• 1-1/2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 2 tbsp molasses
• 
  
• Pastry Cream
• 
  
• Cream Cheese Icing/Topping
• 1 pkg cream cheese, softened 
• 1 stick butter, softened
• 2 c powdered sugar
• 1 tsp vanilla
• 1/4 tsp salt
• ///
• 1/2 c almonds
• 1/4 c dried cranberries
• 1 tsp cinnamon 
• 4 tbsp sugar (2 tbsp for melting, 2 tbsp for sugaring)
• pinch of salt