Brown Butter Spice Cake

Tuck leftover winter squash into this moist and tasty brown butter cake spiced with cinnamon and garam masala.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 275 Calories

Ingredients

• 1 teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ½ cup unsalted butter
• 2 large eggs
• 1 teaspoon garam masala
• 1 ½ cups whole wheat pastry flour
• ½ teaspoon fine sea salt
• ⅓ cup toasted sliced almonds
• ¼ cup whole milk
• 1 tablespoon hazelnut oil
• 1 cup muscovado sugar
• ½ cup pureed roasted squash
• 1 ½ tablespoons muscovado sugar

Recipe Instructions

Step 1

Place a rack in the top third of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour a 9x5-inch loaf pan.

Step 2

Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 10 to 20 minutes. Stir in hazelnut oil. Set aside until cool but not set.

Step 3

While butter is cooling, sift whole wheat flour, baking soda, garam masala, cinnamon, and salt into a large bowl.

Step 4

Whisk 1 cup sugar, eggs, squash, and milk together in a smaller bowl. Whisk in the still-melted butter. Fold in the flour mixture and most of the almonds.

Step 5

Pour the batter into the prepared pan. Sprinkle remaining almonds and 1 1/2 tablespoons sugar on top.

Step 6

Bake in the preheated oven until edges have browned and center is set, 50 to 60 minutes. Do not overbake; cake should be moist.