Recipe

Squashed Spice Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 2 months ago Have any leftover cooked spaghetti squash? This moist, spicy cake can put it to delicious use. Prep:20m Cook:35m Servings:8	Jo_jo_ba
	fall spaghettisquash maple honey sweet autumn spicecake pumpkin butter lowfat wholewheat wintersquash

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Ingredients

1/3 cup honey

1/3 cup packed brown sugar

2 tbsp butter, softened

3 tbsp pumpkin puree

½ teaspoon ground ginger

1 teaspoon ground cinnamon

2 tablespoons apple cider

1 teaspoon vanilla extract

1 tbsp maple extract

1 egg

1 ¼ cups whole wheat pastry flour

1 teaspoon baking powder

pinch salt

1 cup chopped cooked spaghetti squash

Directions

Preheat oven to 350°.

Coat an 8-inch cake pan with cooking spray

Beat honey, sugar, butter, pumpkin, ginger, and cinnamon until well-blended.

Stir in cider, vanilla, maple and egg until well-combined.

Combine flour, baking powder, and salt in a large bowl; stir with a whisk.

Stir in sugar mixture alternately with squash.

Bake 35 minutes. Cool in pan 5 minutes.

Remove from pan. Cool completely on a wire rack.

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Comments

jo_jo_ba 1 year, 11 months ago said:
Amount Per Serving
Calories: 189.1
Total Fat: 3.9 g
Cholesterol: 34.2 mg
Sodium: 49.4 mg
Total Carbs: 37.0 g
Dietary Fiber: 2.9 g
Protein: 2.9 g