Ever notice the amber syrup that pools under pan-roasted butternut squash? The gourd packs a sugary punch that blends well in savoury and sweet foods. In this case, we harvested the flesh to take coffee cake—buttery, cinnamon-laced streusel included—to the next level.
Ингредиенты
- 1/2 cup (105 g) lightly packed brown sugar
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/2 cup (50 g) roasted pecans, coarsely chopped
- 1/4 cup (55 g) sugar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 cup (75 g) unsalted butter, softened
- 2 cups (300 g) unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/4 cups (265 g) lightly packed brown sugar
- 2 eggs
- 1/2 cup (125 ml) milk
- 1 1/2 cups (375 ml) cooked butternut squash, coarsely mashed with a fork (see note)
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter an angel food cake pan.
- In a bowl, combine all the dry ingredients. Stir in the butter and combine with your fingers until crumbly. Set aside.
