With so much “stuff” going on in the world, I needed a break from serious blogs, and we ran out of dessert, so I thought why not steal someone’s recipe and bake something; one for Anita and me and another for a neighbor? This recipe is healthier than just a plain flour cake as it has some nutritious vegetables included! It’s a variation from Dorothy’s The New Vintage Kitchen. Always good eats there! (And much prettier than mine.) Someday Anita and I want to stay at her B&B when we travel northeast again!
Per usual, I always set out almost everything I am going to use when the Baking Bug bites me. So for this recipe you need:
- 2 cups grated yellow summer squash
- 2-½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- zest from two large lemons
- ½ cup butter, softened
- ¾ cup sugar
- 3 large eggs
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup vanilla yogurt
If you wish to glaze the cake, use 1-½ cups of sugar, 1 teaspoon corn starch and 3 tablespoons of lemon juice. If you use a blender to pulverize the sugar and cornstarch before adding the lemon juice, you probably will not have to heat this mixture. If you need to heat it in the microwave or on the stove top, do this just before glazing, as the glaze will firm up as it cools.
In a food processor, grate the yellow squash, but not too finely, and set aside. (I did this too finely; another time I would use a coarser blade; the cake will fall less.)
Preheat the oven to 350⁰F.
Combine the flour, baking soda, salt, and zest and mix thoroughly.
Cream the butter with the sugar. Add eggs one at a time, beating thoroughly till forming waves in the mix. This can be done with either a hand mixer or stand mixer. Blend in the lemon juice and vanilla extract. (Again, next time I will use my Sunbeam Mixmaster with more speeds instead of my little Hamilton Beach.)
With the mixer at its lowest speed, begin folding in the flour mixture, interspersing with the yogurt, no more than half of the mixture at a time.
Add the squash and fold in with a spoon or spatula until thoroughly, but gently, blended.
Pour the batter into a greased Bundt pan and smooth the top.
Bake for 50 minutes or until the top is brown and a toothpick inserted into the thickest part comes out clean. Because of the moisture in the squash, do NOT take it out early or the cake will fall and be mushy inside! Better if the top is a little overdone as it will be inverted, but in any case, make sure the inside is fully baked and dry. Even then, the cake will settle a little as some of the CO2 bubbles from the baking soda and baking powder will deflate as it cools.
Let the cake cool five minutes out of the oven. Then invert on a rack to completely cool.
Put on a cake plate and serve as a modestly sweet cake, the way Anita and I like it.
As you can see, I had some left over batter, so I used some cupcake holders and monitored the baking of these for about 30 minutes.
If you like it sweeter you can increase the sugar to about 1-½ cups or add about 1/4 cup of honey with the creamed butter, but you will have more “extra” for cupcakes. Or add the aforementioned glaze, drizzled over the top.