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Butternut Squash-Apple Coffee Cake
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Brief Description
Squash and apples' high water content keeps this cake perfectly moist—without loads of butter.
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Main Ingredient
Butternut Squash
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Category: Cakes
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
NUTRITION (per serving) 258 cal, 6 g pro, 37 g carb, 3 g fiber, 15 g sugars, 10.5 g fat, 4.5 g sat fat, 216 mg sodium
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Posted By: ecarr
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Posted On: Sep 27, 2014
Number of Servings:
Ingredients:
- 1 - butternut squash (2 lbs)
- 2 cups - all-purpose flour
- 2 teaspoons - cinnamon
- 1 teaspoons - baking soda
- 1 teaspoons - baking powder
- 1/4 teaspoons - salt
- 1/3 cups - sugar
- 1/4 cups - unsalted butter room temperature
- 1 cups - low-fat plain Greek yogurt
- 2 - large eggs
- 1 cups - Granny Smith apples peeled & diced
- 1/2 cups - chopped toasted pecans
- 1/3 cups - dark brown sugar
- 2 tablespoons - all-purpose flour
- 2 tablespoons - unsalted butter room temperature
- 1/2 teaspoons - cinnamon
- - confectioners' sugar
Directions:
1. HEAT oven to 425°F.
2. PEEL, seed, and dice 1 butternut squash (2 lb) and place in even layer on greased baking sheet. Roast until soft, 20 to 25 minutes. Reserve 1 cup. Place remaining squash in food processor and puree until smooth. Reduce oven heat to 350°F.
3. COAT a 9" × 9" baking dish with cooking spray. Sift 2 cups flour, 2 teaspoons cinnamon, baking soda, baking powder, and salt in medium bowl. Beat the sugar and ¼ cup unsalted butter in large bowl until light and fluffy, about 3 minutes. Beat in the Greek yogurt, eggs, and pureed squash until smooth. Stir in dry ingredients until combined. Fold in the apples and reserved diced squash.
4. POUR into pan. Stir together the pecans, brown sugar, 2 tablespoons all-purpose flour, 2 tablespoons unsalted butter, and ½ teaspoon cinnamon until crumbly. Sprinkle over batter.
5. BAKE until wooden pick inserted in center comes out clean, about 35 minutes. Cool and dust with confectioners' sugar, if desired.
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