The Cookbook


Wednesday, September 15, 2010


Butternut Squash-Apple Cake with Ginger Streusel

For the streusel:

2 oz. Australian crystallized ginger cubes (about 1/3 C.)

3 T. turbinado sugar

½ C. pine nuts

For the cake:

1 ¾ C. unbleached white flour

2/3 C. turbinado sugar

2 ½ tsp. baking powder

¼ tsp. sea salt

½ C. sunflower oil

3 lg. organic eggs

1 tsp. vanilla

½ tsp. finely grated orange zest

1 C. butternut squash puree (* see note)

1 med. McIntosh apple – peeled, cored and cut in ¼” pieces

1 C. organic Hunza golden raisins

1 – 9” non-stick round cake pan – buttered

Preheat oven to 350º.

Step 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.

Step 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.

Step 3: In a medium bowl whisk the oil, eggs, vanilla, orange zest and butternut squash puree until well blended.

Step 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened. Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.

*Cook’s Note: To make fresh butternut-squash puree, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (¼” up the sides of the squash). Bake at 400º for 45 to 60 minutes until very tender. Let cool, scoop out the flesh and puree in a food processor. The puree can be refrigerated for up to 3 days or frozen for up to 1 month.

A little side note: Now, I don’t know about y’all but I probably can’t find half of these things. So, I’ll just use the what I can find at the grocery store. But it does sound like a really yummy cake and I can’t wait to make it.

Laura’s Best Recipes, September 2010

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