Butterscotch Squash Coffee Cake
In saucepan over medium heat, melt buttery spread. Add milk, syrup, squash puree and extract. Simmer until thick, whisking occasionally. Cool.
6 tablespoon Earth Balance Buttery Spread
3/4 cup evaporated skim milk
3 tablespoon maple syrup
1 1/2 tablespoon butternut squash puree
1 1/2 teaspoon vanilla extract
Mix dry ingredients: flour, flaxseed, spices, baking powder and baking soda. Stir in nuts.
2 cups spelt flour
3 tablespoon flaxseed meal
2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup chopped pecans
With electric mixer, beat squash, oils, syrup, coffee, vinegar, ginger, vanilla and water until coffee is mixed. Fold into dry ingredients.
1 1/4 cups butternut squash puree
1/4 cup Canola Oil
1/4 cup Olive Oil
5 tablespoon maple syrup
3 tablespoon instant coffee granules
1 tablespoon apple cider vinegar
1 tablespoon fresh grated ginger
2 teaspoon vanilla
1/4 cup water
Spoon batter into Bundt pan greased with olive oil spray. Bake at 350 F. for 30 minutes. Cool on wire rack in pan.
When cake is cool, invert and remove from pan. Pour 1/2 of glaze over cake. Sprinkle with flaxseed meal. Pour rest of glaze over cake.
1/2 teaspoon flaxseed meal
I also made a marbled "pound cake" with butternut squash puree in both the cocoa layer and orange layer. Remembering that I had an early morning appointment and unable to properly cool the cake, the result was a somewhat dense product. I sliced it and froze individual pieces. Now I'm loving a heated piece of this "cake" with almond butter. I'll have to try something similar again!