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).
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?
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
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
3 tbsp sour cream
1 cup powdered sugar
1 tsp vanilla extract
-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.