Holiday Pumpkin Breakfast Cake

This delicious cake is perfect for holiday brunches, lazy Sunday mornings and lunches calling for an elegant, yet simple dessert. It's easy enough to prepare and delightful served warm right from the oven.

The recipe calls for sugar, butter and egg yolks but a reduced quantity of each. Mind your portions, don't skip your workouts and there's no reason you can't indulge a little over the holidays.

Tip: This recipe is best made with kabocha or buttercup squash because their thin skins are edible. If you choose to use any other type of squash that has skin you don't want to eat, peel it first.

Serves 10-12

Ingredients

1	two pound kabocha or sweet squash
1 1/4	cups cake flour
1	teaspoon baking powder
1/2	teaspoon ginger powder
1/2	teaspoon cinnamon
1 1/2	sticks of butter, at room temperature
3/4	cup sugar + 1/3 cup sugar
1/2	teaspoon salt
1	teaspoon vanilla extract
3	egg yolks, divided
1/2	cup (kabocha) squash puree

	Preheat oven to 350°. Spray a 9-inch spring form pan with cooking spray. Set aside.
	Place whole squash in microwave and cook on high ten minutes. The squash will be unevenly cooked, some parts will be more cooked and softer than others. This is OK. Cut in half. Remove and discard seeds. Scoop 1/2 cup of the softest squash into small bowl. Set aside. Cube or dice remaining squash into bite size pieces. Set aside.
	Sift together flour, baking powder, ginger and cinnamon. Set aside.
	Cream butter, sugar and salt in mixer on medium high speed until light and fluffy, about 2-3 minutes. Turn off mixer, scrape down sides. Add vanilla. Turn mixer to medium speed and add egg yolks, one at a time, mixing thoroughly after each addition until completely incorporated. Add the half cup of soft squash and mix well. Remove to a large bowl.
	Wash bowl of electric mixer and wipe dry. Place egg whites in bowl and whip on medium speed until frothy. Add remaining 1/3 cup sugar and beat to stiff peaks.
	Stir 1/3 of egg whites into pumpkin batter. Mix well. Using a rubber spatula, gently fold remaining egg whites into batter until just combined. Gently fold in dry ingredients and mix until thoroughly combined. Pour into a prepared 9-inch spring form pan. Using a spatula, spread batter evenly in pan. Sprinkle diced squash over cake and gently push into batter. It's okay and desirable to leave some of the squash sticking up out of the batter.
	Bake 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.

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