This Year's Winter Harvest Takes the Cake
Yoga Journal|November - December 2020
Celebration calls for cake

Butterscotch Squash Coffee Cake with Maple Glaze

SERVES 12

RECIPE BY AMY SYMINGTON

Hands-On Time: 25 minutes

Total Time: 1 hour, 10 minutes (plus cooling)

2 cups whole-grain spelt flour

3 tbsp ground flaxseeds

2 tsp ground cinnamon

1½ tsp baking powder

1½ tsp baking soda

¼ tsp ground nutmeg

¼ tsp allspice

¼ tsp sea salt

1¼ cups buttercup or butternut squash purée (canned unsweetened or fresh peeled, roasted, and puréed in a food processor)

½ cup grapeseed oil

½ cup pure maple syrup

3 tbsp instant coffee granules

1 tbsp apple cider vinegar

1 tbsp ginger, peeled and finely grated

2 tsp pure vanilla extract

cup water ½ cup toasted unsalted pecans, chopped

Glaze

6 tbsp coconut oil ¾ cup full-fat coconut milk

6 tbsp pure maple syrup

1½ tbsp butternut squash purée

1½ tsp pure vanilla extract

Instructions

1  Heat oven to 350°. Grease a 9-inch Bundt pan.

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