Spicy Butternut Squash Cake

This juicy spice cake is made with pureed butternut squash and is a real taste sensation with its creamy cream cheese made with vanilla, cinnamon, ginger, cloves and nutmeg. It is fluffy, juicy and simply wonderful.

Method:

For the batter:

  1. Mix the pumpkin purée with the sugar with a wooden spoon.
  2. Gradually stir in the eggs and oil.
  3. Mix the flour with the baking powder, baking soda, salt and 1 1/2 teaspoons of the spice mixture and fold into the batter mixture.
  4. Pour the dough into a greased round baking tin with a diameter of 24 cm.
  5. Bake in the preheated oven on the middle rack at 180 ° C for 35–40 minutes. Make a chopstick test.
  6. Let the cake cool completely in the tin.

For the cream:

  1. Mix the cream cheese with the sugar, the vanilla sugar and the spice mixture with a spoon.
  2. Now pour in the cream and stir in briefly, then beat with an electric whisk for about 5 minutes until the cream thickens.
  3. Spread the cream on the completely cooled cake in the mould and let it stand in the refrigerator for about 1–2 hours so that the cream settles.
  4. To serve, carefully remove from the mould and, if necessary, powder with a little of the spice mixture.