Sticky Pecan Squash Cake
recipe courtesy of Bake from Scratch Magazine
Looking for a snack cake that captures all the fall harvest feels? Meet the Sticky Pecan Squash Cake. This cake gets its gorgeous orange glow from naturally sweet butternut squash, while warm spices and toasted pecans from Schermer Pecans add intense bursts of fall flavors. The toasted, nutty flavor of the pecans marries beautifully with the rich caramel flavor of the sticky pecan topping, and the earthy sweetness of the butternut squash truly sets this cake apart from the rest. Quick to come together, and deliciously festive, this cake will be the perfect addition to all your fall feasts.
Makes 1 (13x9-inch) cake
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Note: To make butternut squash purée, halve and seed a large butternut squash; coat on all sides with 1 tablespoon (14 grams) vegetable oil. Bake, cut side down, on a parchment paper- lined baking sheet at 375°F (190°C) until very fork-tender, 50 minutes to 1 hour. Let cool completely on pan. For best color, trim and discard any browned spots. Scoop squash into the work bowl of a food processor, and pulse until mostly smooth, stopping to scrape sides of bowl. Reserve any extra purée for another use.