Acorn Squash Cake with Streusel Topping

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1/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 cup cooked and mashed acorn squash
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

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 additon. Stir in pecans. Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping. Bake at 350 degrees F for 40 minutes. Yield: 9 servings

Streusel Topping

1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans

Combine all ingredients in a bowl. Yield: 1-1/2 cups of topping.

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