butternut bundt with sour cream glaze

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Thanksgiving came and went.  I didn’t cook much, but I was so lucky to enjoy a lovely meal at my friends, they made everything to perfection and I kind-of screwed up my green bean casserole because I suck at frying (onions) and I ran out of paper towels.  And then something hit me, it’s basically December and I gotta step up my game.  Not just in cooking and baking, but I need to start knitting, my favorite winter past-time.  I finally broke out the needles this weekend, home alone with many episodes of Downton Abbey.

Baking and cooking is definitely on my list as well.  I have some Polish Christmas classics to tackle and perfect and some cookies to bake and some jams and preserves as well.  And of course I need to keep drinking my ginger tea and kombucha (homemade!) and move everyday (force myself to do some cardio).

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I made this bundt because I love cakes that are not too sweet, but that are moist and with lots of flavor.  It’s basically a vegetable cake.  There is also olive oil and sour cream.  I also like to use different flours when I can, rye is great here.  And a bit of sugar because, well, it’s a cake.  I also really love alliteration foods.  You can use pumpkin as well but it’s more fun to say butternut bundt isn’t it?

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Butternut Bundt with Sour Cream Glaze

1 1/4 cup all purpose flour

3/4 cup rye flour

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp cardamom

1/2 tsp salt

1 1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

1 3/4 cup butternut squash purée (about one small squash cut in half, with holes poked, baked cut side down at 350° F for 40-45 minutes, cooled, scooped out of skin and mashed)

1/3 cup olive oil

3/4 cup sour cream

for glaze:

3 tbsp sour cream

1 cup powdered sugar

1 tsp vanilla extract

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-preheat your oven to 350° F.

-mix all the dry ingredients in one bowl.  mix the sugar with the eggs in a separate bowl until smooth.  mix in the rest of the wet, again until nice and smooth.

-mix wet and dry together until everything is incorporated.  prepare bundt pan with butter and a sprinkle of flour.  pour in batter.

-bake about 45-55 minutes, until a toothpick comes out clean.

-let the cake cool and make the glaze.  if it is too thick add a bit more sour cream and if too thin add more sugar.

-jrad

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