Squash Spice Cake
A moist, flavorful squash spice cake infused with warm cinnamon, cloves, and nutmeg, perfect for fall gatherings or cozy desserts with cream cheese frosting.
Ingredients
- 1/2 cup butter, softened ⓘ
- 1 cup sugar ⓘ
- 1 egg
- 2 cups grated summer squash ⓘ
- 1/2 cup applesauce ⓘ
- 1/4 cup orange juice ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 cup chopped walnuts ⓘ
- 1/2 cup chopped raisins ⓘ
- cream cheese frosting ⓘ
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs, grated squash, applesauce, and orange juice; beat well.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and nutmeg.
- Gradually add dry ingredients to squash mixture, blending well.
- Stir in chopped walnuts and raisins.
- Pour batter into a greased 9 x 13-inch baking pan.
- Bake in a 350°F (175°C) oven for 45 minutes.
- Allow to cool, then frost with cream cheese frosting or sprinkle with sifted confectioners' sugar.
Tips & Substitutions
For a lighter version, consider substituting half of the butter with unsweetened applesauce or Greek yogurt. If you don't have walnuts, pecans work well as a substitute. You can also swap the summer squash for zucchini if needed. To enhance flavor, you can add a pinch of ginger or a splash of vanilla extract. This cake is a great way to use up extra summer squash, similar to how one might use it in American recipes.
Serving Suggestions
This Squash Spice Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more festive touch, serve it alongside a slice of Lemon Cream Cheese Pound Cake. Consider adding a side of fresh fruit or a warm cup of spiced tea for a cozy dessert experience.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold. If you've frosted the cake, make sure to keep it refrigerated to maintain the cream cheese frosting's consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Spice Cake contains roughly 268 calories, with 4g protein, 39g carbohydrates, and 12g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 653mg per serving (28% 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 frozen squash for this recipe?
Yes, you can use frozen grated squash in this recipe. Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help prevent the cake from becoming too wet and ensure the right texture.
How can I make this cake gluten-free?
To make this Squash Spice Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum, which helps to bind the ingredients together. You might also want to check the baking powder to ensure it’s gluten-free.
Is there a way to make this cake vegan?
Yes, you can make this cake vegan by substituting the egg with a flaxseed meal or a chia seed egg (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water). Additionally, replace the butter with a plant-based alternative and use a vegan cream cheese for frosting.
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).