Golden Squash Cake
A moist and flavorful yellow squash cake infused with orange and cinnamon, topped with a sweet cream cheese glaze — perfect for brunch or a light dessert.
Ingredients
- 1 1/2 cups all-purpose flour ⓘ
- 3/4 teaspoon baking powder ⓘ
- 3/4 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 2 teaspoons fresh squeezed orange juice ⓘ
- 2 tablespoons whipped cream cheese ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup grated yellow squash ⓘ
- 8 pitted dates, chopped ⓘ
- 1/4 cup confectioners sugar ⓘ
- 1/2 cup sour cream
- 2 eggs ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Sift flour, baking powder, baking soda, salt, and cinnamon onto a sheet of wax paper; set aside.
- In a mixing bowl, beat eggs and sugar until combined.
- Add sour cream, orange juice, and vanilla; mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Stir in grated yellow squash and chopped dates.
- Spray a Bundt pan with non-stick spray or grease it before pouring in the batter.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake onto a wire rack and let cool for 15 to 20 minutes.
- In a small bowl, combine confectioners sugar and cream cheese.
- Add orange juice and mix until smooth.
- Pour the glaze over the cooled cake.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg or ginger along with the cinnamon. If you don't have fresh orange juice, bottled juice works, but fresh offers a brighter taste. You can also swap out yellow squash for zucchini if desired. Make sure to drain any excess moisture from the squash to prevent the cake from becoming soggy.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with Jennifer's Favorite Fruit Salad for a refreshing side. For a more filling meal, consider serving it alongside a light salad or a bowl of soup.
Storage & Reheating
Store any leftover Golden Squash Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Golden Squash Cake contains roughly 545 calories, with 3g protein, 137g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1010mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s recommended to use a mix of both flours for a lighter cake. You may need to adjust the liquid slightly if the batter seems too thick.
What can I use instead of dates?
If you don’t have dates, chopped dried apricots or raisins can be used as alternatives. They will provide a similar sweetness and texture to the cake. Just ensure to chop them into small pieces for even distribution throughout the batter.
How can I make this cake gluten-free?
To adapt this recipe for a gluten-free diet, replace all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and baking soda are also gluten-free. The cake may have a slightly different texture, but it will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).