By Geoffrey Zakarian


5 egg1 ½ cup sugar½ tsp salt½ cup sour cream1 cup butternut squash puree1 ½ Tbsp vanilla extract½ cup melted butter2 ¼ cup all-purpose flour2 tsp baking powder¼ tsp ground cardamom¼ tsp ground ginger¼ tsp ground cinnamon¼ tsp ground clove


  1. Sift all of the dry ingredients together. With a wire whip, mix together the eggs and sugar.
  2. Add the butternut squash puree until the mixture comes together. Add half of the dry mixture with the paddle attachment, then half of the sour cream.
  3. Add the rest of the dry ingredients, mix on slow, then the last of the sour cream. Finally, add the melted butter and vanilla. Mix until the batter just comes together, so not over mixed.
  4. Pour into sprayed medium loaf pans and bake at 325 degrees for 20 - 30 minutes, or until golden brown and a cake tester comes out clean.

Tags: Dessert, Cake, Kid-Friendly, Pumpkin, Butternut Squash

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