Recipe By : Southern Living Annual Recipes Cookbook
Serving Size : 9 Preparation Time :0:00
Categories : Cake
Amount Measure Ingredient -- Preparation Method
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Cake:
1/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 cup acorn squash, cooked and mashed
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
Streusel Topping:
1/2 cup light brown sugar, firmly packed
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans
Cake:
Beat butter and sugar at medium speed with and electric mixer until
creamy. Add egg, beating well. Stir in squash and vanilla.
Combine flour and next 3 ingredients; gradually add to squash
mixture, beating at low speed after each addition. Stir in pecans.
Pour batter into a greased 9-inch square pan, and sprinkle with
Streusel Topping.
Bake at 350 F for 40 minutes. Cool Cake in pan on a wire rack.
