Butternut Squash and Apple Cake With Ginger StreuselFrom beelzebufo 8 years ago
- FOR THE STREUSEL shopping list
- 2 oz Australian crystallized ginger cubes (about 1/3 cup) shopping list
- 3 tablespoons turbinado sugar shopping list
- 1/2 cup pine nuts shopping list
- FOR THE cake shopping list
- 1 3/4 cup unbleached white flour shopping list
- 2/3 cup turbinado sugar shopping list
- 2 1/2 teaspoons baking powder shopping list
- 1/4 teaspoon sea salt shopping list
- 1/2 cup sunflower oil shopping list
- 3 large organic eggs shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1/2 teaspoon finely grated orange zest (use microplane grater) shopping list
- 1 cup butternut squash purée (see cook’s note) shopping list
- 1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces shopping list
- 1 cup organic Hunza golden raisins shopping list
- 1–9” non-stick round cake pan – buttered shopping list
How to make it
- 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.
The Cookbeelzebufo MD
The Rating5 people
This sounds SO awesome... I've saved it for a future baking project... thanks!jo_jo_ba in Oshawa loved it
Wonderful flavors! Thanks for the post! JMmystic_river1 in Bradenton loved it
now I can do something other than soup with my squash! thank you!mintymommybee in Anderson loved it
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