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Butternut Squash Rosemary Olive Oil Cake
This butternut squash rosemary olive oil cake is one of the absolute best fall brunch recipes, providing a unique sweet and savory flavor.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings
Calories 248 kcal
Ingredients
- 1 cup butternut squash puree (*see notes)
- ¾ cup granulated sugar
- ½ cup extra virgin olive oil
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ tbsp finely chopped fresh rosemary
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp powdered sugar (optional)
Instructions
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Preheat the oven to 350°F. Grease a 9-inch cake pan.
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In a large mixing bowl, combine the butternut squash puree, sugar, olive oil, and eggs. Whisk until well combined.
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In another mixing bowl, combine the flour, rosemary, baking powder, baking soda, and salt. Stir until well combined.
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Add the dry ingredients to the wet ingredients. Stir until combined, then pour into the greased cake pan.
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Bake at 350°F on the center rack for approximately 25 minutes, or until a toothpick pulls out clean from the center. (If your oven runs hot, start checking for doneness around 20 minutes).
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Let the cake cool in the pan for 5-10 minutes, then flip onto a wire rack to finish cooling.
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Before serving, dust the top of the cake with the powdered sugar (if using). Enjoy!
Recipe Notes
- To make fresh butternut squash puree: Peel and chop your butternut squash and place it in a pot with water. Bring to a boil, then cook for about 10-12 minutes, until squash is tender. Drain and let cool for a few minutes. Then process in a food processor or blender to make the puree.
Nutrition analysis (approximate per serving): 248 calories, 12 g fat, 2 g saturated fat, 245 mg sodium, 32 g carbohydrate, 1.5 g fiber, 15.5 g sugar, 3.5 g protein, Vitamin D: 1%, Calcium: 4%, Iron: 7%, Potassium: 2%