Brown Butter Spice Cake

Super way to use leftover roasted winter squash! Blogger Heidi Swanson of award winning 101 Cookbooks says this is more of a cake-like bread than an actual cake, and “it might be the most wonderfully fragrant cake” she has ever baked. She allows latitude if you don’t have garam masala, suggesting pumpkin pie spices or another Indian curry or spice blend.


1/2 cup / 4 oz / 115g unsalted butter, plus more for the pan
1 tablespoon toasted hazelnut oil – or almond oil, or more melted butter)
1 1/2 cups / 6 oz / 170 g whole wheat pastry flour, plus more for the pan
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 teaspoon garam masala
1/2 teaspoon fine grain sea salt
1 cup / 5 oz / 140 g fine grain natural cane sugar or muscovado sugar, sifted plus another 1 1/2 tablespoons for topping
2 large eggs
1/2 cup / 4.5 oz / 130 g well-pureed roasted winter squash*
1/4 cup / 60 ml milk
1/3 cup / 1 oz / 30g lightly toasted sliced almonds

For the directions, please visit 101 Cookbooks. 


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