Butternut Squash Pound Cake with Rosemary & Orange


1 3/4 cups organic sugar

8 oz European style cultured butter or unsalted butter

5 fresh eggs

2 cups cooked butternut squash, mashed (About one 2lb whole squash). See Winter Squash: How to prepare for recipes

1 1/2 cups Sonrisa Farm stone ground whole wheat flour

1 1/2 cups unbleached all purpose flour

2 tsp kosher salt

1 tsp baking powder

2 tsp vanilla, or vanilla bean infused brandy

1 cup sour cream

Minced fresh rosemary leaves

Zest from one large orange


The best icing for this cake is drizzled Maple Cream. If you don't have a jar of pure maple creamy goodness on hand, you can make a maple glaze by combining 2 Tbs butter with 1/4 cup pure maple syrup in a saucepan over medium heat. Remove from the heat and stir in 1 cup of powdered sugar. Drizzle immediately onto the cooled cake.

photo 1 (13)


Preheat oven to 350 degrees.

Prepare a 10-cup bundt pan with baking spray, or the old fashioned way with butter or shortening and a dusting of flour or sugar.

Combine stone ground whole wheat and all purpose flour, salt and baking powder in a medium bowl and set aside.

With the paddle attachment set on a stand mixer whip the butter and sugar together on medium speed until it is fluffy. Add the eggs one at a time, mixing for about a minute with the addition of each egg. Add the mashed butternut squash and mix on low speed until smooth. Then add the flours mix until combined.  Fold in the sour cream, orange zest, rosemary, and vanilla.

Pour the batter into the prepared bundt pan, leaving about 3/4 of an inch head space. Place into the preheated oven and bake for 1 hour and 15 minutes, or until a skewer comes out clean.

Turn the cake out of the pan and let cool.  Drizzle with maple cream or maple glaze.

photo 2 (11)