Squash Coffee Cake

Name: Squash Coffee Cake
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 10 to 12 serving(s)
Ingredients: 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; 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)

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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

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
- 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 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.

Squash Coffee Cake

Categories

Ingredients

Streusel

Cake

Preparation

Streusel

Cake

Note from Ricardo

Personal Note