Acorn Squash Cake with Pecan Streusel
513
So delicious, moist and flavourful. It was a HUGE hit at our family dinner last night! I actually doubled the batch and it was still perfect...
Ingredients
| ¼ | cup |
butter
softened |
|
| ¾ | cup |
brown sugar
light, firmly packed |
* |
| 1 | large |
eggs
|
|
| 1 | cup |
acorn squash
cooked and mashed |
* |
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | cup |
pecans
chopped |
|
| Streusel topping | |||
| ½ | cup |
brown sugar
firmly packed, light |
* |
| ⅓ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | cup |
butter
softened |
|
| ½ | cup |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Beat butter and sugar at medium speed with and electric mixer until creamy.
Add egg, beating well.
Stir in squash and vanilla.
Combine flour and next 3 ingredients; gradually add to squash mixture, beating at low speed after each addition.
Stir in pecans.
Streusel Topping:
Combine all ingredients in a bowl.
Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.
Bake until toothpick inserted in middle comes out clean, 40 to 50 minutes.
Cool for 15 to 20 minutes, serve warm, at room temperature or chilled.
Nutrition Facts
Serving Size 70g (2.5 oz)Amount per Serving
Calories 34264% of calories from fat
% Daily Value *
Total Fat 24g
37%
Saturated Fat 8g
39%
Trans Fat
0g
Cholesterol 51mg
17%
Sodium 334mg
14%
Total Carbohydrate
9g
9%
Dietary Fiber 3g
11%
Sugars g
Protein
12g
Vitamin A 7%
•
Vitamin C 1%
Calcium 3%
•
Iron 12%
* based on a 2,000 calorie diet
How is this calculated?
