Monday, October 20, 2014

Butternut Squash Apple Coffee Cake

I love Butternut Squash! Butternut Squash is far superior to pumpkin in flavor and texture when baking. I love Butternut Squash as a side dish it is a sweeter squash compared to other squash of the season. It really is easy to cook, toss the whole squash in the oven on a pan for an hour or so until tender. Remove from the oven let the squash cool, seed and puree.


Sift into a medium bowl:
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

In a large bowl beat together:
1/4 cup butter, room temperature
1/3 cup brown sugar
1 cup low-fat Greek yogurt
2 large eggs
1 1/2 cups pureed squash


Stir in dry ingredients until combined.  Fold in 1 cup of peeled  and diced Granny Smith apples.  Pour into a 13 x 9 pan sprayed with non-stick cooking spray. Pre-heat oven to 350 degrees.

Crumble topping:
1/3 cup brown sugar
1/2 cup walnuts, toasted and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
Combine until crumbly. Sprinkle over batter.  Bake 40 -50 minutes or  until toothpick inserted comes out clean, about  minutes.  Cool, dust with confectioners' sugar.






  Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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