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.
- 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.
- 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.