Butternut Squash-Apple Cake with Ginger Streusel

Butternut Squash-Apple Cake with Ginger Streusel
Staff Writer
Butternut Squash-Apple Cake with Ginger Streusel
Viviane Bauquet Farre

Butternut Squash-Apple Cake with Ginger Streusel

With this recipe I decided to reconnect with the pure satisfaction of baking a beautiful old-fashioned cake — but with a modern twist. So I created a butternut squash and apple teacake with a surprising but delicious candied ginger and pine-nut streusel.

Made without butter or too much sugar, this cake is light and moist without being rich.

8
Servings
600
Calories Per Serving
Deliver Ingredients

Ingredients

For the streusel

  • 2 Ounces Australian crystallized ginger cubes (1/3 cup)
  • 3 Tablespoons turbinado sugar
  • 1/2 Cup pine nuts

For the cake

  • 1 3/4 Cup unbleached all-purpose flour
  • 2/3 Cups turbinado sugar
  • 2 1/2 Teaspoons baking powder
  • 1/4 Teaspoon sea salt
  • 1/2 Cup sunflower oil
  • 3 large eggs, preferably organic
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon finely grated orange zest
  • 1 Cup butternut squash purée
  • 1 medium-sized McIntosh apple, peeled, cored, and cut into 1/4-inch pieces
  • 1 Cup golden raisins, preferably organic
  • Butter, for the cake pan

Directions

For the streusel

Preheat the oven to 350 degrees.

Place the ginger, sugar, and pine nuts in the bowl of a food processor. Pulse several times until all ingredients are chopped finely. Transfer to a bowl and set aside.

For the cake

In a large bowl combine the flour, sugar, baking powder, and salt. Stir well and set aside. In a medium-sized bowl, whisk the oil, eggs, vanilla extract, orange zest, and butternut squash purée until well blended.

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.

Butter a nonstick 9-inch round cake pan. Spoon the batter into the cake pan. Sprinkle with the streusel topping. Bake until golden and a toothpick inserted into the center comes out clean, for 45-50 minutes. Remove from the oven and let cool for 10 minutes before unmolding. Serve at room temperature.

Nutritional Facts

Total Fat
26g
37%
Sugar
27g
30%
Saturated Fat
5g
21%
Cholesterol
5mg
2%
Carbohydrate, by difference
78g
60%
Protein
15g
33%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
78mg
8%
Choline, total
14mg
3%
Fiber, total dietary
7g
28%
Folate, total
114µg
29%
Iron, Fe
5mg
28%
Magnesium, Mg
57mg
18%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
262mg
37%
Selenium, Se
25µg
45%
Sodium, Na
112mg
7%
Water
9g
0%
Zinc, Zn
2mg
25%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.