Butternut Squash Crumb Cake

crumb cake

You’ve never had anything quite like this crumb cake. Grab a butternut squash and bake this delicious treat.

Butternut Squash Crumb Cake
makes 1 (8-inch) cake
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  1. ¼ cup unsalted butter
  2. ⅓ cup firmly packed brown sugar
  3. 1 teaspoon vanilla extract
  4. ¼ teaspoon salt
  5. ¾ cup all-purpose flour
  1. 1 (1-pound) butternut squash, halved lengthwise and seeds scraped out
  2. 2 cups all-purpose flour
  3. 1 cup firmly packed brown sugar
  4. 1½ teaspoons baking powder
  5. 1½ teaspoons baking soda
  6. 1½ teaspoons pumpkin pie spice
  7. ½ teaspoon salt
  8. 3 large eggs
  9. ¾ cup vegetable oil
  10. ½ cup sour cream
  11. 1 teaspoon vanilla extract
  1. 1½ cups confectioners’ sugar
  2. 3 tablespoons milk
  3. 1 teaspoon vanilla extract
  1. For topping: In a small saucepan, melt butter over medium heat. Whisk in brown sugar, vanilla, and salt until smooth. Remove from heat, and whisk in flour until smooth. Let cool completely.
  2. Preheat oven to 350°. Line a large rimmed baking sheet with foil. Spray an 8-inch square baking pan with cooking spray.
  3. For batter: Place squash cut side down on prepared baking sheet, and bake for 30 to 40 minutes or until tender. Let cool just enough to handle.
  4. Scoop squash pulp into the work bowl of a food processor, and process until smooth. Set aside 1 cup puréed squash, and reserve remaining purée for another use.
  5. In a large bowl, whisk together flour and next 5 ingredients. In a medium bowl, whisk together 1 cup puréed squash, eggs, and next 3 ingredients. Whisk egg mixture into flour mixture just until smooth, and pour batter into prepared pan. Crumble topping onto batter.
  6. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack.
  7. For glaze: In a small bowl, whisk together all ingredients, and drizzle onto cooled cake. Cover and refrigerate for up to 3 days.
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