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Spelt Pumpkin Cake

Spelt Pumpkin Cake

Recipe by Ellie Markovitch Course: Dessert, Snack
Yields

1

cake
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This cake is perfect for snacking. Not overly sweet, satisfying as a breakfast cake or dessert. 

Ingredients

  • CAKE
  • 2 cups Maine Grains Spelt Flour

  • 3 large eggs

  • 2/3 cup sugar

  • 2/3 cup oil

  • 2 cups roasted winter squash like butternut squash or pumpkin

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 tsp coarse salt

  • 2 tsp ground cinnamon

  • 1/4 tsp ground cloves

  • ICING
  • 4 oz cream cheese, soft room temperature

  • 2 tbsp butter

  • 4 tbsp maple syrup

  • pinch salt

Directions

  • Preheat oven to 350°F
  • CAKE
  • Grease 15x10x1″ or 9×13″ baking pan.
  • In a medium bowl, combine all the dry ingredients and set aside.
  • In another bowl combine eggs, sugar, oil and roasted winter squash or pumpkin. Mix well.
  • Add dry ingredients to wet ingredients and stir until all flour is incorporated.
  • Evenly spread batter into your cake pan.
  • Bake for 30 minutes or till golden and the toothpick test comes out clean.
  • ICING
  • Combine ingredients in a bowl and beat for 3 minutes, until blended.
  • Once the cake is cooled, pour icing over the top of it.
  • Drizzle with boiled cider to make designs, if desired!

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By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia