Best Two Colored Squash Loaf Cake Recipes

TWO-COLORED SQUASH LOAF CAKE

Steps:

• Preheat oven to 425 degrees. Generously butter a 9-by-5-inch loaf pan. Sprinkle with flour, tapping out excess. Whisk together flour, salt, and baking powder in a medium bowl.
• Coarsely grate squash and zucchini on the large holes of a box grater onto a large piece of cheesecloth; gather edges and squeeze out as much liquid as possible.
• Spread the pistachios in a single layer on a rimmed baking sheet; toast until fragrant and lightly browned, about 5 minutes. Transfer to a plate to cool.
• Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Add the eggs one at a time, mixing until combined after each addition. Beat in vanilla. Add flour mixture, and beat until just combined. Use a flexible spatula to fold in the squash, pistachios, and fennel seeds. Spoon batter into prepared loaf pan.
• Bake 10 minutes, then reduce oven temperature to 350 degrees. Continue baking until loaf is golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour. Let cool on a wire rack 10 minutes before unmolding onto rack to cool completely.

TWO-COLORED SQUASH LOAF CAKE

Steps:

• Preheat oven to 425 degrees. Generously butter a 9-by-5-inch loaf pan. Sprinkle with flour, tapping out excess. Whisk together flour, salt, and baking powder in a medium bowl.
• Coarsely grate squash and zucchini on the large holes of a box grater onto a large piece of cheesecloth; gather edges and squeeze out as much liquid as possible.
• Spread the pistachios in a single layer on a rimmed baking sheet; toast until fragrant and lightly browned, about 5 minutes. Transfer to a plate to cool.
• Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Add the eggs one at a time, mixing until combined after each addition. Beat in vanilla. Add flour mixture, and beat until just combined. Use a flexible spatula to fold in the squash, pistachios, and fennel seeds. Spoon batter into prepared loaf pan.
• Bake 10 minutes, then reduce oven temperature to 350 degrees. Continue baking until loaf is golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour. Let cool on a wire rack 10 minutes before unmolding onto rack to cool completely.

TWO-COLORED-SQUASH LOAF CAKE

Steps:

• Step 1
• Preheat oven to 425 degrees. Generously butter a 9-by-5-inch loaf pan; dust with flour, tapping out excess. Using a box grater, coarsely grate both types of squash. Place grated squash in a piece of cheesecloth (or clean thin dish towel); squeeze out as much liquid as possible.
• Step 2
• Spread pistachios on a rimmed baking sheet; toast in oven 5 minutes. Transfer sheet to a wire rack to cool. Sift together flour, salt, and baking powder into a medium bowl.
• Step 3
• With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture; beat until just combined. Fold in squash, pistachios, and fennel seeds.
• Step 4
• Transfer batter to prepared pan. Bake 10 minutes. Reduce heat to 350 degrees. Continue to bake until cake is golden brown and a cake tester comes out clean, about 1 hour. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.