Winter Squash-Apple Brunch Cake (BH&G)
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 2 1⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup butter
- 1 1⁄3 cups sugar
- 1⁄2 teaspoon vanilla
- 3 eggs
- 3⁄4 cup mashed cooked acorn squash (or butternut squash, about 6 ounces)
- 1⁄2 cup buttermilk
- 3 -4 tart medium cooking apples (such as Granny Smith or McIntosh)
- 1 cup finely chopped walnuts
- 1 cup golden raisin
- 1⁄4 cup sugar
- 1⁄2 teaspoon ground cinnamon
- powdered sugar icing (recipe in directions or sifted powdered sugar)
directions
- Grease a 10-inch springform pan or 13x9x2-inch baking pan; set aside.
- Sift together flour, baking powder, baking soda, the first 1/2 teaspoon cinnamon and nutmeg; set aside.
- In a large mixer bowl beat butter for 30 seconds or till softened. Add sugar and vanilla; beat till combined. Add the eggs, one at a time, beating well after each addition.
- Stir together mashed, cooked squash and buttermilk. Add squash mixture and dry ingredients alternately to the egg mixture; mix well.
- Peel, core and chop enough of the apple to make 1 1/2 cups. Stir chopped apple, walnuts and 1/2 cup of the raisins into the batter. Spoon the batter into the prepared pan.
- Peel, core and thinly slice enough of the remaining apple to equal 1 cup.
- Combine 1/4 cup sugar and remaining 1/2 teaspoon cinnamon; toss with sliced apples. Arrange sliced apples on top of batter. Sprinkle with remaining 1/2 cup raisins.
- Bake in 325* oven for 1 to 1 1/4 hours for springform pan, 55 to 60 minutes for 13x9x2-inch pan or till cake tests done with a toothpick. Cool on rack for 10 minutes. If using springform pan, loosen sides of pan; cool on rack.
- Serve slightly warm or cool. Drizzle with Powdered Sugar Icing or sprinkle with powdered sugar. Makes 12-14 servings.
- Powdered Sugar Icing: Stir together 1 cup sifted powdered sugar and enough buttermilk to make drizzle consistency (add 1 tablespoon at a time till desired consistency).
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.