As I already explained in Part I of Squash Week, this is a big freakin’ deal in our household. It’s like when the fair comes to town, except that instead of feeling all gross inside after gorging on funnel cake and corn dogs, we feel all warm and gooey inside after gorging on one of the world’s healthiest foods.
For Part II of Squash Week, and in honor of the fair, I chose this fun, bespeckled squash with the apt name: Carnival Squash. I realize that it’s kind of a cop-out to pretend that I created a recipe for an exotic produce item like Carnival Cake when, really, you could substitute any winter squash. But…well actually, I don’t have a but. I just have some delicious cake in front of me. So there.Did I mention this cake is vegan? And whole wheat? I have served this at many gatherings to unknowing carnivores and lacto-ovo vegetarians, and always leave with a tube pan full of crumbs.I’ll keep this cozy and sweet, since that’s how this cake tastes. If you’d like more background on winter squash or on Squash Week, see the previous post.
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1.5 teaspoons baking powder
- 2 teaspoons baking soda
- 1 Tablespoons pumpkin pie spice
- 1 teaspoon salt
- 2 cups Carnival Squash puree* (or substitute any winter squash puree)
- 1 cup white sugar
- 1 cup packed brown sugar
- 3/4 cup canola oil
- 1 cup unsweetened apple sauce
- 3/4 cup water
- 1 cup chopped fresh cranberries
- Toppings: 1/2 cup roasted pumpkin seeds and 2 Tablespoons demerara sugar
Preheat the oven to 350 degrees. Combine the flours, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. In a separate, large mixing bowl, combine the remaining ingredients (except for the toppings) and whisk until smooth. Stir the dry ingredients into the wet ingredients until combined. Pour into a greased and floured tube pan and top with the pumpkin seeds and demerara sugar. Bake for 60 minutes. Allow to cool before removing the outer part of the tube cake pan and serving.
* To make the Carnival squash puree: slice the squash in half and scoop out the seeds, place cut-side down in a baking dish and add about 1/2 inch of water. Cover the pan with foil and bake at 375 degrees for 30-50 minutes or until the squash is very soft when you pierce it with a fork. Scoop out the cooked squash with a spoon and mash with a fork or blend in a food processor until you have a smooth puree.