Preparation
Streusel
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter an angel food cake pan.
- In a bowl, combine all the dry ingredients. Stir in the butter and combine with your fingers until crumbly. Set aside.
Cake
- In another bowl, combine the flour, baking powder and baking soda.
- In a large bowl, cream the butter and brown sugar with an electric mixer. Add the eggs and beat until smooth. Add the dry ingredients alternating with the milk. Using a spatula, stir in the squash. Spoon half of the batter into the cake pan and sprinkle with half of the streusel. Repeat with the remaining batter and streusel.
- Bake for 1 hour 10 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Run the blade of a knife between the cake and the pan. Unmould.
Note
For 1 1/2 cups of coarsely mashed cooked squash, roast a small butternut squash, cut in half and seeded, cut side down, at 375°F (190°C) for about 45 minutes or until tender.
Comments
Nathaly V.
Very very good! I followed Antonia T.’s recommendation to reduce the sugar content and it was awesome!
Jo-Anne H.
try cooking the squash in your microwave it does not take long . Prepare it as in Ricardo's recipe and put it into the microwave in a microwavable dish, pour some water to cover into the dish and set your microwave to cook it. If you wish you can set the number of minutes you want to cook it that way you can add more time if needed. Start out 15 minutes and test it, then take it from there. The smaller you cut the squash e.g. cubes, the shorter the cooking time. J. Hiscock
Antonia T.
This is a great take on the standard coffee cake, very fall like, but the butternut squash cut in half took 1 hr 15 minutes to cook and not 45 minutes. The cake is too sweet, and I would recommend eliminating the 1/2 cup granulated sugar in the streusel and 1/4 cup of the brown sugar in the dry ingredients.
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