Recipe

Butternut Squash And Apple Cake With Ginger Streusel Recipe

Add Step-by-Step Photos	Beelzebufo / All my dishes 1 year, 9 months ago A butternut squash and apple teacake with a surprising but delicious candied-ginger and pine-nut streusel. Made without butter or too much sugar, this cake is light and moist without being rich. I use organic turbinado sugar for most of my desserts.... More Prep:20m Cook:50m Servings:8	Beelzebufo
	oldfashionedwitha twist streusel cake

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Ingredients

FOR THE STREUSEL

2 oz Australian crystallized ginger cubes (about 1/3 cup)

3 tablespoons turbinado sugar

1/2 cup pine nuts

FOR THE CAKE

1 3/4 cup unbleached white flour

2/3 cup turbinado sugar

2 1/2 teaspoons baking powder

1/4 teaspoon sea salt

1/2 cup sunflower oil

3 large organic eggs

1 teaspoon pure vanilla extract

1/2 teaspoon finely grated orange zest (use microplane grater)

1 cup butternut squash purée (see cook’s note)

1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces

1 cup organic Hunza golden raisins

1–9” non-stick round cake pan – buttered

Directions

Preheat oven to 350°F

STEP 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.

STEP 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.

STEP 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.

STEP 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened. Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.

COOK’S NOTE: To make fresh butternut-squash purée, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 45 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. The purée can be refrigerated for up to 3 days or frozen for up to 1 month.

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