Squash Coffee Cake

It finally happened. We got a few warm days. Kids were spotted outside in T-shirts, snowbanks shrank a little, and for a moment it felt like spring might actually be on its way. It didn’t last long, of course. March in Maine still has a few tricks left before it really decides to make a commitment. In the meantime, the kitchen remains a good place to gather. 

Streusel:

• 1/2 cup lightly packed brown sugar  

• 1/2 cup unbleached all-purpose flour 

• 1/2 cup roasted pecans, coarsely chopped 

• 1/4 cup sugar  

• 2 tsp ground cinnamon

• 1/2 tsp salt 

• 1/3 cup  unsalted butter, softened

Cake:

• 2 cups unbleached all-purpose flour 

• 1 1/2 tsp baking powder 

• 1/2 tsp baking soda 

• 1/2 cup unsalted butter, softened 

• 1 1/4 cups lightly packed brown sugar  

• 2 eggs  

• 1/2 cup milk 

• 1 1/2 cups cooked butternut squash, coarsely mashed with a fork (see note)

Streusel:

1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter an angel food cake pan. 

2. In a bowl, combine all the dry ingredients. Stir in the butter and combine with your fingers until crumbly. Set aside.

Cake:

1. In another bowl, combine the flour, baking powder and baking soda.

2. In a large bowl, cream the butter and brown sugar with an electric mixer. Add the eggs and beat until smooth. Add the dry ingredients alternating with the milk. Using a spatula, stir in the squash. Spoon half of the batter into the cake pan and sprinkle with half of the streusel. Repeat with the remaining batter and streusel. 

3. Bake for 1 hour 10 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Run the blade of a knife between the cake and the pan. Unmould.

NOTE: 

For 1 1/2 cups of coarsely mashed cooked squash, roast a small butternut squash, cut in half and seeded, cut side down, at 375°F (190°C) for about 45 minutes or until tender.