butternut bundt with sour cream glaze


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.  I finished one easy project and then got excited about the others I want to do and it just keeps hitting me, how much I need to do!

But baking and cooking is definitely on my list.  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 (get a home routine) and force myself to do some cardio.


I made this bundt because I love cakes that are not too sweet, but moist and with lots of flavor.  I mean it’s basically a vegetable cake.  And there is olive oil and sour cream.  I also like to use different flours when I can, rye is great here, you can’t even taste the difference.  And a bit of sugar because 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?


Butternut Bundt with Sour Cream Glaze

1 1/4 cup all purpose flour

3/4 cup rye flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp cardamom

1/2 tsp salt

1 1/4 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 at 350 degrees, cooled, scooped out of skin and mashed)

1/3 cup olive oil

3/4 cup sour cream

for glaze:

2 tbsp sour cream

1 cup powdered sugar

1 tsp vanilla extract


-make sure you have your squash purée ready!

-preheat your oven to 350 degrees (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 flour.  pour in batter.

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

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