Comforting Kabocha Squash Cake

Name: Comforting Kabocha Squash Cake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Kabocha squash; 80 grams Cake flour; 60 grams Sugar; 30 grams Butter; 1 Egg; 2 tbsp Milk; 1 tsp Baking powder; 1 Cinnamon

cookpad.japan @cookpad_jp

I wanted to eat a cake that uses the sweetness of kabocha squash.

The baking time varies depending on your oven. Please adjust accordingly. Recipe by Yacchi-san

I wanted to eat a cake that uses the sweetness of kabocha squash.

The baking time varies depending on your oven. Please adjust accordingly. Recipe by Yacchi-san

cookpad.japan @cookpad_jp

I wanted to eat a cake that uses the sweetness of kabocha squash.

The baking time varies depending on your oven. Please adjust accordingly. Recipe by Yacchi-san

I wanted to eat a cake that uses the sweetness of kabocha squash.

The baking time varies depending on your oven. Please adjust accordingly. Recipe by Yacchi-san

Saved

Ingredients

6 servings

100 gramsKabocha squash
80 gramsCake flour
60 gramsSugar
30 gramsButter
1Egg
2 tbspMilk
1 tspBaking powder
1Cinnamon

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Steps

1

Sift the cake flour and baking powder together. Lightly butter the cake pan (the butter for this is not included in the ingredient list). Dust with flour using a tea strainer and shake off any excess flour.
2

Cook the kabocha squash until soft and mash. Add the butter while it's still hot and mix until smooth. Add the cinnamon.
3

Put the egg in a bowl and beat with a whisk. Add the sugar in 2 batches and mix. Add the milk and mix.
4

Add the mashed kabocha squash into Step 3 and mix really well.
5

Add the flour and mix.
6

Pour the batter into the baking pan, and drop about 10 cm onto a work surface. Bake in a 170℃ preheated oven for 40 minutes.
7

When it's baked, remove from the baking pan and let it cool on a rack.
8

Cut into your desired portion sizes.