This is a remarkable recipe. I have been making this for the last two falls after discovering this recipe on Chef Viviane Bauquet Farre’s website Food and Style. The ingredients are exceptional. If you haven’t used turbinado sugar in place of regular brown sugar, please try it. Most “brown” sugar really isn’t brown at all but is a form of processed white sugar. Turbinado has a much deeper flavor and is a bit healthier.
Make this cake this fall for an afternoon tea or a special lunch party treat!
Butternut Squash—Apple Cake with Ginger Streusel – Recipe
makes 1 cake (8 servings)
For the streusel
- 2 oz Australian crystallized ginger cubes (about 1/3 cup)
- 3 tablespoons turbinado sugar
- 1/2 cup pine nuts
For the cake
- 1 3/4 cup unbleached white flour
- 2/3 cup turbinado sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup sunflower oil
- 3 large organic eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated orange zest (use microplane grater)
- 1 cup butternut squash purée (see cook’s note)
- 1 medium McIntosh apple peeled, cored and cut in 1/4″ pieces
- 1 cup organic Hunza golden raisins
1—9″ non-stick round cake pan buttered
Preheat oven to 350°F
Step 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.
Step 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.
Step 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.
Step 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened.
Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.
Photo Credit: Chef Viviane Bauquet Farre
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