Sparkling Brown Butter Spice Cake

• 1/2 cup unsalted butter, plus more for greasing the pan
• 1 tablespoon toasty seed or nut oil (If you don't have oil, substitute with more butter)
• 1 cup whole wheat flour, plus a bit more to prepare the pan
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup sugar
• 2 tablespoons sugar for topping
• 2 large eggs
• 1/2 cup pureed, roasted winter squash
• 1/4 cup milk

1. Melt the butter with oil in a small skillet over medium heat until browned.
2. Preheat the oven to 350 degrees F.
3. Butter and flour a 1-lb loaf pan.
4. Whisk the flours, baking soda, cinnamon, cloves, ginger, and salt into a large bowl.
5. In another bowl, whisk the sugar, eggs, squash, cooled butter/oil, and milk.
6. Stir the wet ingredients into the dry mixture until just combined.
7. Pour the batter into the prepared pan and sprinkle liberally with the 2 tablespoons of sugar.
8. Bake the cake for about 50 minutes, until it starts to pull away from the sides of the pan and the center of the cake no longer jiggles.

unsalted butter, toasty, whole wheat flour, allpurpose, baking soda, ground cinnamon, ground cloves, ground ginger, salt, sugar, sugar, eggs, winter, milk

Taken from www.epicurious.com/recipes/member/views/sparkling-brown-butter-spice-cake-52512791 (may not work)