Rustic roasted squash cake with maple pecan streusel
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Rustic roasted squash cake with maple pecan streusel

DessertVegetarianSeasonal cuisineFastEasy recipe
Prep time
30 minutes
Cook time
60 minutes
Servings
12

Rustic roasted squash cake with maple pecan streusel

Préparation 30 min
Cuisson 60 min
Portions 12

Ingrédients

Pecan Streusel

  • 90 g (3/4 cup) of coarsely chopped pecans
  • 75 g (1/3 cup) of brown sugar
  • 30 ml (2 tbsp) of maple syrup
  • 45 g (1/3 cup) all-purpose flour
  • 5 ml (1 tsp) of cinnamon
  • 1 pinch of salt
  • 60 g (1/4 cup) of cold butter, cut into small cubes

Pumpkin cake

  • 250 g (1 3/4 cups) all-purpose flour
  • 5 ml (1 tsp) baking powder
  • 2.5 ml (1/2 tsp) of baking soda
  • 1 pinch of salt
  • 125 ml (1/2 cup) of vegetable oil or melted butter
  • 200 g (1 cup) of brown sugar
  • 2 eggs
  • 5 ml (1 tsp) of vanilla
  • 250 ml (1 cup) of roasted pumpkin puree, roughly mashed
  • 125 ml (1/2 cup) of milk or plant-based beverage

Préparation

Step 1 – Prepare the squash

Preheat the oven to 190°C (375°F). Cut a small butternut squash in half, remove the seeds, and bake, flesh-side down, until very tender. Let it cool slightly, then roughly mash the flesh with a fork. Set aside.

Step 2 – Streusel

In a bowl, combine the pecans, flour, brown sugar, cinnamon, and salt. Add the cold butter and maple syrup. Work the mixture with your fingertips until it resembles coarse sand. Refrigerate.

Step 3 – Cake Batter

Preheat the oven to 180°C (350°F). Butter a round or rectangular baking tin.

In a bowl, mix the flour, baking powder, baking soda and salt.

In another bowl, whisk the eggs with the brown sugar, oil, and vanilla. Stir in the pumpkin puree. Add the dry ingredients alternately with the milk, mixing gently.

Step 4 – Assembly

Pour the batter into the mold. Spread the streusel evenly over the entire surface, pressing lightly.

Step 5 – Cooking

Bake for about an hour, or until a toothpick inserted in the center comes out clean. Let cool before unmolding.

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