Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and grated
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Grater
Step-by-step instructions:
Preheat the oven to 350°F.
1. In a large mixing bowl, combine the grated butternut squash, sugar, flour, baking powder, cinnamon, nutmeg, and salt. Mix well.
2. In a separate mixing bowl, beat the eggs until frothy. Add the vegetable oil, Greek yogurt, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Pour the batter into a greased 9x13 inch baking dish and smooth out the top.
5. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and butter until smooth. Add the vanilla extract and powdered sugar and beat until well combined.
7. Once the cake is done, let it cool for 10 minutes before spreading the cream cheese frosting on top.
8. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 12.
Nutritional information:
Calories per serving: 315
Fat: 14g
Carbohydrates: 44g
Protein: 4g
Sugar: 31g
Sodium: 184mg
Substitutions for ingredients:
- You can use pumpkin instead of butternut squash.
- You can use sour cream instead of Greek yogurt.
- You can use pumpkin pie spice instead of cinnamon and nutmeg.
Variations:
- You can add chopped nuts or raisins to the batter.
- You can add a teaspoon of orange zest to the cream cheese frosting.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the grated butternut squash before adding it to the batter.
- Let the cake cool completely before slicing and serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave a slice of cake for 15-20 seconds or until warm.
Presentation ideas:
Serve the cake on a platter and garnish with a sprinkle of cinnamon or chopped nuts.
Garnishes:
- Chopped nuts
- Cinnamon
- Orange zest
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store any leftovers in the refrigerator to prevent spoilage.
Food history:
Kabak Tatlısı is a traditional Turkish dessert made with pumpkin or butternut squash. It is often served during the fall and winter months.
Flavor profiles:
This dessert is sweet and spicy, with a creamy frosting that balances out the flavors.
Serving suggestions:
Serve this dessert as a sweet treat after dinner or as a snack with coffee or tea.
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Region: Turkish