This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Acorn Squash Cake With Pecan Streusel Topping
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- #36264
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
CAKE
4 tablespoons unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup fresh acorn squash puree
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped pecans
TOPPING
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
4 tablespoons unsalted butter, room temperature
1/2 cup coarsely chopped pecans
directions
Heat oven 350 degrees F. Lightly butter and flour 2 (9-inch) pans.
Prepare cake. Beat butter and sugar in bowl until light and fluffy. Add egg and vanilla and mix till blended Mix in squash puree.
Sift in flour, soda, cinnamon, and salt together into mixing bowl. Stir in pecans. Using rubber spatula, gradually fold flour mixture into squash [do not over mix] pour into prepared pan.
Prepare topping: Stir brown sugar, cinnamon and flour into small bowl. Add butter and mix in with fork. Stir in pecans, spread topping over cake evenly.
Bake until edges begin to pull away from sides of then pan, and topping is brown, about 45 minutes. Cool completely before cutting. Better if eaten next day.
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nutrition data
362 calories, 18 grams fat, 47 grams carbohydrates, 5 grams protein per serving.
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