Looking for a new way to yogurt? Our friends at Maple Hill are committed to making high quality, 100% grass-fed and organic whole milk dairy products. This dessert features their yogurt in both the cake and the frosting, making it double delicious. Click through for the recipe!
1 acorn squash
1 3/4 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 tablespoon cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of ginger
1/2 teaspoon allspice
1 6-oz. container Maple Hill Creamery Plain Creamline Yogurt (but feel free to try another flavor!)
1/2 cup maple syrup
1/2 cup powdered sugar
1 tablespoon Maple Hill Creamery Creamline Vanilla Yogurt
1. Cut squash in half. Place on baking sheet and bake at 400° until very soft, about 40 minutes. Set aside to cool.
2. Lower oven temperature to 325°. Butter and flour a 9-inch cake pan with a parchment liner cut to size.
3. Once squash is cool, mix the dry ingredients in a small bowl. In a large bowl, blend together the squash, yogurt, maple syrup, and eggs until smooth and creamy.
4. Mix dry ingredients into wet until blended. Pour into pan, smooth out.
5. Bake until done, about 25 minutes. Cool cake on rack, then inverse to loosen cake to serving plate.
6. While cake is baking, stir the sugar for the squash seed brittle in a small saucepan over medium heat. The sugar will begin to melt; keep stirring until the sugar is darkened and almost reddish-brown. Add butter and stir to incorporate and melt.
7. Stir in squash seeds, then spoon onto a piece of parchment to cool. Sprinkle with sea salt for a savory-sweet flavor. Once cooled, you can break into smaller pieces with your fingers.
8. Whisk together powdered sugar and Maple Hill Vanilla Creamline Yogurt until it becomes a smooth icing.
9. Drizzle the icing over the cake, and sprinkle with squash seed brittle. Enjoy!