Acorn Squash Cake With Pecan Streusel Topping Recipe

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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