Ricardo's take on squash coffee cake
Squash Coffee Cake
Preparation: 35 minutes
Cooking: 1 hour 10 minutes
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
1/2 cup (125 mL) milk
1 1/2 cups (375 mL) cooked butternut squash, coarsely mashed with a fork (see note)
With the rack in the middle position, preheat the oven to 350 F. 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.
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.
Makes 10 to 12 servings.
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 for about 45 minutes or until tender.