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TwitterSquash Cake with Pineapple Frosting
After
I’ve grated the squash, measured the flour, the baking powder, and the
baking soda. After I’ve finished mixing the oil and the maple syrup and
the vanilla into an unholy-looking mess. After I’ve shoveled spoonfuls
of the batter into my mouth because it’s so tasty and nearly finished
baking the goddamn cake, I start to agonize. Should I be baking this
cake at all? Is there any way on earth I will be able to exercise
moderation with this one?
The answer, even in my heart,
is a pretty cocky “no.” But then who could be convinced that a cake with
a vegetable baked inside it, and a fruit on top of it, a cake made of
whole-wheat flour, could be anything but good?
And it is, oh, it is.
I had a whole mess of yellow squash left over from our Pennsylvania adventure, and instead of making more squash bread (which
is delicious, by the way), I thought I’d try instead to make a squash
cake. A rectangular one, with a goeey, glaze-like icing of pineapple
buttercream.
The cake itself is moist,
dense, and tender. The squash flecks it with pale, yellow tendrils, and
the icing has these tasty little bits of pineapple in it that will make
your tastebuds dance. The coconut oil gives the whole thing a certain je ne sais quoi without being even slightly obvious.
I know you have a ton of squash (zucchini’s good here too) sitting in
your refrigerator, so there’s really nothing standing between you and
this cake. I’ll get out of the way right now and leave you with the
recipe.
