Autumn is the most delicious time of year! We’ve been busy in the kitchen cooking up a storm with the gorgeous seasonal squash that are available now. This moist fruity squash cake is made using Harlequin squash and is topped with a delicious orange spiked cream cheese frosting. A perfect autumn bake, ideal for serving at Halloween or Bonfire Night.
Squash cake is easy to make and takes very little time – don’t even peel the squash just grate it straight into the batter! I love a robust rustic cake – so much easier to make! The smell of the squash cake whilst cooking is amazing, lovely warm wafts of sweet cinnamon, it’s so autumnal!
A moist and utterly delicious autumn squash cake with cream cheese frosting.
- 150ml sunflower oil
- 2 eggs
- 140g light brown sugar
- 180g self raising flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 50g sultanas
- 150g grated squash - just weigh and grate don't peel it you can eat the peel.
- For the frosting
- 200g Philadelphia cream cheese
- 80ml double cream
- 100g icing sugar
- zest of an orange
- Preheat the oven to 180C.
- Grease and line a 2lb loaf tin.
- Add the sunflower oil and eggs to a large mixing bowl and mix well with a whisk.
- Tip in the sugar, flour, cinnamon, baking powder and mix with wooden spoon.
- Add the grated squash and sultanas, mix well.
- Tip cake batter into the loaf tin and bake for 40 - 50 minutes until a skewer comes out clean.
- Cool the cake in the tin then remove and top with the cream cheese frosting
- To make the frosting simply add the Philadelphia, double cream and icing sugar to a food processor and whizz until stiff and spreadable.
- Top the squash cake with the frosting in a rustic way then scatter with orange zest.
A perfect cake for an autumn afternoon with a cup of tea.