Squash Coffee Cake

Squash Coffee Cake

  • Preparation 35 min
  • Cooking 1 h 10 min
  • Servings 1
  • Freezes Yes

Ever notice the amber syrup that pools under pan-roasted butternut squash? The gourd packs a sugary punch that blends well in savoury and sweet foods. In this case, we harvested the flesh to take coffee cake—buttery, cinnamon-laced streusel included—to the next level.

Featured in RICARDO Magazine BACK TO SCHOOL 2017 (p. 97)
  • Vegetarian

Categories

Ingredients

  • Streusel

    • 1/2 cup (105 g) lightly packed brown sugar
    • 1/2 cup (75 g) unbleached all-purpose flour
    • 1/2 cup (50 g) roasted pecans, coarsely chopped
    • 1/4 cup (55 g) sugar
    • 2 tsp ground cinnamon
    • 1/2 tsp salt
    • 1/3 cup (75 g) unsalted butter, softened
  • Cake

    • 2 cups (300 g) unbleached all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 cup (115 g) unsalted butter, softened
    • 1 1/4 cups (265 g) lightly packed brown sugar
    • 2 eggs
    • 1/2 cup (125 ml) milk
    • 1 1/2 cups (375 ml) cooked butternut squash, coarsely mashed with a fork (see note)

Preparation

  • Streusel

  • Cake

Note from Ricardo

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.

Personal Note