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Butternut Squash Olive Oil Cake with Clementine Glaze

Updated On: Dec 14, 2023

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This recipe for Butternut Squash Olive Oil Cake is similar to a moist banana bread, but drizzled with a sweet clementine glaze. Serve this cake at brunch or as a dessert. Honestly, you may just want to serve it anytime because it’s that good.

Butternut Squash Cake with Clementine Glaze | farmgirlgourmet.com

Can you believe it’s Week 4 of the California Olive Ranch and Bob’s Red Mill Healthy New Year Challenge?  It has been really fun for me to be a part of this fantastic challenge.  Here’s a recap of the past 3 weeks.

Baked Orange Hard Wheat & Olive Oil Donuts

Baked Orange Hard Wheat Donuts | farmgirlgourmet.com

Spicy Sausage, Prune and Grande Grain Stuffing

Spicy Sausage Stuffing with Grande Grains & Fruit | farmgirlgourmet.com

Pear and Bacon Quinoa Pizza

Pear & Bacon Quinoa Pizza | farmgirlgourmet.com

And here we are…Week 4.  So far we’ve had a great meal using California Olive Ranch and Bob’s Red Mill products and now it’s time for some dessert.  Today I bring you….(drumroll please)

Butternut Squash Olive Oil Cake with Clementine Glaze

Butternut Squash Cake with Clementine Glaze | farmgirlgourmet.com

This cake uses Whole Wheat Pastry Flour and Olive Oil and it is spectacular.  Do you want to lick the screen?  I sure do.

If you loved this Butternut Squash Olive Oil Cake recipe, you might also like:

Butternut Squash Olive Oil Cake with Clementine Glaze

Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Servings 10 Servings
Calories per Serving: 417 kcal
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Ingredients
  

  • 1 ¾ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup butternut squash puree from a small roasted butternut squash
  • 2 large eggs
  • ½ cup olive oil
  • 1 cup white sugar
  • ½ cup brown sugar

Glaze:

  • 2 ¼ cups confectioners sugar powdered sugar
  • ¼ cup water or fat free milk
  • 1 tablespoon clementine rind grated
  • ¼ cup clementine juice + 2 tablespoons

Instructions
 

  • Preheat oven to 350 degrees F.  Spray a baking pan or bundt liberally with cooking spray.  Set aside.
  • In a medium bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves until light and well incorporated.  Set aside. 
  • In the bowl of an electric mixer with the paddle attachment, add the squash puree, eggs and oil and mix well to combine.  Add the sugars and mix to incorporate.  Add the spiced flour mixture and mix until the dry ingredients are wet, don’t over mix.  Pour batter into prepared baking pan.  Bake 40-50 minutes.  Test doneness with a toothpick.  Allow to cool for 10-15 minutes on a wire rack before inverting to cool completely.

Glaze:

  • Add all glaze ingredients together in a small bowl and whisk to combine.  Drizzle over the cooled cake and serve.

Nutrition Information:

Calories: 417kcal | Carbohydrates: 76g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 178mg | Potassium: 170mg | Fiber: 3g | Sugar: 59g | Vitamin A: 3882IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Leave a comment below and share a photo on Instagram!

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.

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