Butternut Spice Bundt Cake to Bless Your friends

  • Author: Chris Dalziel
  • Prep Time: 40 minutes
  • Cook Time: 40-60 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 1 cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: unknown


A fun squash based bundt-cake, perfect for any autumn gathering.



  • 2 eggs
  • 1 cup organic sugar
  • ¼ cup organic coconut oil
  • 1 cup of butternut squash puree
  • 1 cup of yoghurt
  • ½ tsp. cardamom
  • 1 tsp. ginger
  • 2 tsp. cinnamon
  • Zest and juice of 1 lemon
  • 2 ½ cup whole wheat flour, freshly ground
  • 2 tsp. baking powder


  • 1 cup of pecans, lightly toasted and ground coarsely
  • ¼ c. organic sugar
  • 1 tsp. cinnamon
  • ¼ cup butter, cold


  • 2 tbsp. lemon juice
  • 1 cup of icing sugar
  • 1 tsp. cinnamon
  • 1 tbsp. butter, melted


  • 2 dozen pecan halves for garnish


  • Cream the coconut oil and sugar together, until light and fluffy.
  • Add eggs and continue beating until smooth.
  • Add the butternut squash puree and yoghurt, and blend until smooth.
  • Add the spices, the lemon juice, and the lemon zest and beat until smooth.
  • Add the flour and baking powder together and beat until just blended.
  • Preheat the oven to 360°F.

Mix streusel topping

  • In a separate bowl, cut the butter into cubes.
  • Add the coarsely ground pecans, sugar, and cinnamon and mix with your fingers until the mixture is uniform and crumbly.

Assemble cake

  • Prepare a fluted bundt pan by greasing and flouring the sides and bottom.
  • Sprinkle 1 tbsp. of the streusel topping in the bottom of the bundt pan.
  • Place ½ of the cake batter in the bundt pan.
  • Spread it evenly in the pan.
  • Top with ½ of the remaining streusel topping.
  • Top with the remaining cake batter.
  • Sprinkle the last of the streusel topping over the batter.
  • Bake at 360°F for 45 min. Or until a toothpick placed in the cake, comes out clean and the cake is pulling away from the sides of the pan.
  • Place the cake in the pan on a cooling rack for 15 min. Using a knife loosen the cake from the pan, gently.
  • Invert the cake on a plate.
  • Cool for a further 30 min.

Mix glaze

  • In a small mixing bowl, mix butter, lemon juice, sugar, and cinnamon.
  • Mix well until all the lumps are gone.
  • Pour glaze over the warm cake on the plate, allowing the excess to drip down the sides.
  • Place pecan halves around the top of the cake, while the glaze is still moist.
  • The glaze will firm up and keep them in place, as the cake cools.
  • Serve the cake while still warm, or allow it to cool completely.

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