You’ve never had anything quite like this crumb cake. Grab a butternut squash and bake this delicious treat.
Butternut Squash Crumb Cake
2015-10-29 00:13:36
makes 1 (8-inch) cake
Topping
- ¼ cup unsalted butter
- ⅓ cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup all-purpose flour
Batter
- 1 (1-pound) butternut squash, halved lengthwise and seeds scraped out
- 2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 3 large eggs
- ¾ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
Glaze
- 1½ cups confectioners’ sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- 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.
- Preheat oven to 350°. Line a large rimmed baking sheet with foil. Spray an 8-inch square baking pan with cooking spray.
- 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.
- 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.
- 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.
- Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack.
- 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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