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Brown Butter Spice Cake

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"A beautifully moist and tasty loaf with browned butter... The best answer to leftover roasted winter squash."
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1 h 15 m servings 275
Original recipe yields 8 servings (1 loaf)


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  1. Place a rack in the top third of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour a 9x5-inch loaf pan.
  2. Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 10 to 20 minutes. Stir in hazelnut oil. Set aside until cool but not set.
  3. While butter is cooling, sift whole wheat flour, baking soda, garam masala, cinnamon, and salt into a large bowl.
  4. Whisk 1 cup sugar, eggs, squash, and milk together in a smaller bowl. Whisk in the still-melted butter. Fold in the flour mixture and most of the almonds.
  5. Pour the batter into the prepared pan. Sprinkle remaining almonds and 1 1/2 tablespoons sugar on top.
  6. Bake in the preheated oven until edges have browned and center is set, 50 to 60 minutes. Do not overbake; cake should be moist.


  • Cook's Notes:
  • If you want to speed it up, you can skip browning the butter. You can also use pure coconut oil, just melted, instead of the brown butter.
  • Substitute almond oil melted butter for the hazelnut oil, if preferred.
  • If you don't have leftover squash, roast wedges of pumpkin or butternut squash at 375 degrees F (190 degrees C) until soft. Puree until smooth. Ripe bananas can also be used instead.
  • If you can't find garam masala, you can experiment with another Indian curry or spice blend, or pumpkin pie spices.

Nutrition Facts

Per Serving: 275 calories; 18.1 24.2 5.5 78 290 Full nutrition

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