Squash Cake

After receiving a semi-threatening comment on my former blog, Deliciously-Organic, I made the switch to a fresh start. With this came going through unfinished posts, like this gem. So thank you Carrie Vitt for making a fuzz over the little people using your "phrase".

I know what your thinking... Squash, in cake? But trust me, it is delicious. I found myself with a couple leftover squash from our CSA last season that were needing some attention. After baking and pureeing them up, I hunted for the perfect way to use them up. I was open to anything, sweet, savory, spicy, just not wasteful. Then I came across pumpkin cakes and thought yes please! Lucky for me, I had made Salted Caramel Sauce a few days before, the perfect topping for Acorn Squash Bundt Cake. This is my take on the Chow's Pumpkin Spice Bundt Cake w/ Salted Caramel Sauce, enjoy!

Acorn Squash Bundt Cake

3 1/4 cup Flour
2 tsp Baking Powder
2 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Nutmeg
1/2 tsp Baking Soda
1/2 tsp Salt
2 3/4 cup Sugar
1 cup Vegetable Oil
4 Eggs
1 3/4 cups Pureed Squash

-Start by coating a bundt pan with oil and flour
-Mix together Flour, Baking Powder, Spices, Baking Soda and Salt
-Mix Sugar, Oil, Eggs and Squash together, then incorporate well with the dry ingredients
-Fill budt pan and bake at 350 degrees for 1hour to 70 mins
-Let cool for 15 min, then invert on cooling rack
-When completely cool, serve with Salted Carmel Sauce