When you’ve had all the grilled and sautéed squash you can enjoy, try this bundt cake recipe from “’Mother Daughter Dishes” by Cheryl Najafi.
Ingredients:
3 cups all-purpose flour 1 1/2 teaspoon baking powder 1 teaspoon baking powder 1 teaspoon salt 1/2 cup cocoa powder 4 large eggs, room temperature 3 cup granulated sugar 1 cup vegetable or canola oil 1/2 cup applesauce 3 tablespoons unsalted butter, melted 3 cups shredded squash, packed
Preparation:
Place a rack in the bottom third of the oven and preheat to 350 degrees. Butter and flour a Bundt pan then set aside.
Sift the flour, baking powder, baking soda, salt and cocoa powder into a large bowl to remove any lumps, then set aside.
In a separate mixing bowl, add eggs and beat on high speed for about 2−3 minutes with a hand mixer while gradually adding the sugar. The mixture will be pale yellow in color and have a thick, creamy consistency.
Next, add the oil, applesauce and melted butter and beat thoroughly.
Add the flour mixture to the egg mixture and fold gently by hand until combined.
Stir in shredded squash then pour the batter evenly into prepared Bundt pan.
Bake for 1 hour before testing for doneness. The cake may take up to 75 minutes to bake but you’ll know it’s done when a toothpick comes out with moist crumbs attached.
Remove the cake from the oven and allow it to cool for approximately 20 minutes before removing it from the pan. Cool completely.
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook. Hope you will find something appealing.