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Butternut Squash Coffee Cake
From Statesboro Market2Go
<p>A cozy cake with autumnal flavors! Enjoy it with a warm cup of coffee, and please consider leaving a picture or comment if you decide to try this recipe!</p>Source: ricardocuisine.com (Entered by Ariana Giddens)
Serves: Not listed
Vegetarian!
Ingredients
FOR THE STREUSEL:
1/2 cup
Brown sugar
1/2 cup
Flour
1/2 cup
Roasted pecans (coarsely chopped)
1/4 cup
Sugar
2 teaspoon
Cinnamon
1/2 teaspoon
Salt
1/3 cup
Unsalted butter (softened)
FOR THE CAKE
2 cups
Flour
1 1/2 teaspoons
Baking powder
1/2 teaspoon
Baking soda
1/2 cup
Unsalted butter (softened)
1/4 cup
Brown sugar
2
Eggs
1/2 cup
Milk
1 1/2 cups
Cooked & fork-mashed butternut squash
Coffee (for serving, if desired)
Ice cream (for serving, if desired)
Step by Step Instructions
- Preheat the oven to 350 degrees and butter an angel food cake pan.
- FOR THE STREUSEL: Combine all of the Streusel's ingredients in a bowl, crumbling everything together with your hands. Set the bowl aside.
- FOR THE CAKE: Mix the flour, baking powder and baking soda together in a bowl, then set that bowl aside.
- Cream the butter and the brown sugar with an electric mixer, then add the eggs and beat until the batter is smooth. Stir in the butternut squash with a spatula.
- Add half of the cake batter to the prepared pan, then add half of the streusel. Repeat with the other halves.
- Bake for 1 hour and 10 minutes. Let cool on a wire rack, then run a knife between the cake and the pan before turning out the cake. Serve with a scoop of ice cream and a cup of coffee.