Cakes & Baking

Butternut Squash-Apple Espresso Cake

recipe record

Butternut Squash-Apple Espresso Cake Recipe - Prevention.com

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Frances Janisch

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Substances

  • 1

    butternut squash (2 lb)

  • 2 c.

    all-unbiased flour

  • 2 tsp.

    cinnamon

  • 1 tsp.

    baking soda

  • 1 tsp.

    baking powder

  • 1/4 tsp.

    salt

  • 1/3 c.

    sugar

  • 1/4 c.

    unsalted butter

  • 1 c.

    low-corpulent undeniable Greek yogurt

  • 2

    lg eggs

  • 1 c.

    peeled and diced granny smith apples

  • 1/2 c.

    chopped toasted pecans

  • 1/3 c.

    dark brown sugar

  • 2 tbsp.

    all-unbiased flour

  • 2 tbsp.

    unsalted butter

  • 1/2 tsp.

    cinnamon

  • Confectioners’ sugar

Instructions

  • Heat oven to 425°F. Peel, seed, and dice 1 butternut squash (2 lb) and place in even layer on greased baking sheet. Roast till quiet, 20 to 25 minutes. Reserve 1 cup. Situation remaining squash in meals processor and puree till at ease. Decrease oven warmth to 350F. Coat 9″ x 9″ baking dish with cooking spray. Sift 2 cups all-unbiased flour, 2 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, and 1/4 tsp salt in medium bowl. Beat 1/3 cup sugar and 1/4 cup unsalted butter (room temperature) in expansive bowl till gentle and fluffy, about 3 minutes. Beat in 1 cup low-corpulent undeniable Greek yogurt, 2 lg eggs, and pureed squash till at ease. Creep in dry ingredients till mixed. Fold in 1 cup peeled and diced Granny Smith apples and reserved diced squash. Pour into pan. Creep together 1/2 cup chopped toasted pecans, 1/3 cup dark brown sugar, 2 Tbsp all-unbiased flour, 2 Tbsp unsalted butter (room temperature), and 1/2 tsp cinnamon till crumbly. Sprinkle over batter. Bake till wood score inserted in center comes out orderly, about 35 minutes. Chilly and grime with confectioners’ sugar, if desired.

Commercial – Proceed Finding out Under

Commercial – Proceed Finding out Under

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