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Acorn Squash Cake with Streusel Topping Recipe

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Acorn squash fills in for pumpkin in this cake wiith a sweet streusel topping. Butternut squash will also work.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • Streusel Topping:
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened
  • 1/2 cup chopped pecans
  • .
  • Cake:
  • 1/4 cup butter, softened
  • 3/4 cup light brown sugar, firmly packed
  • 1 large egg
  • 1 cup cooked and mashed acorn squash
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans

Preparation:

Streusel Topping:
Combine all ingredients in a bowl. Set aside.

Yield: 1-1/2 cups of topping.

Cake:
Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in acorn squash and vanilla.

Combine flour, baking soda, salt, and cinnamon. Gradually add to squash mixture, beating at low speed after each additon. Stir in pecans. Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.

Bake at 350 degrees F for 40 minutes. Cool cake in pan on a wire rack.

Yield: 9 servings

Recipe Source: Southern Living Annual Recipes Cookbook (Leisure Arts)
Reprinted with permission.

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