Butternut SquashApple Cake with Ginger Streusel Recipe Viviane Bauquet Farre

• FOR THE STREUSEL
• 2 oz Australian crystallized ginger cubes (about 1/3 cup)
• 3 tablespoons turbinado sugar
• 1/2 cup pine nuts
• FOR THE CAKE
• 1 3/4 cup unbleached white flour
• 2/3 cup turbinado sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 cup sunflower oil
• 3 large organic eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon finely grated orange zest (use microplane grater)
• 1 cup butternut squash puree (see cooks note)
• 1 medium McIntosh apple peeled, cored and cut in 1/4 pieces
• 1 cup organic Hunza golden raisins
• 19 non-stick round cake pan buttered

1. Preheat oven to 350 degrees F
2. 2: In a large bowl combine the flour, sugar, baking powder and salt.
3. Stir well and set aside.
4. 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash puree until well blended.
5. 4: Stir the apple pieces and raisins into the flour mixture until well blended.
6. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened.
7. Spoon batter into the prepared cake pan.
8. Sprinkle with the streusel topping.
9. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean.
10. Remove from oven and let cool for 10 minutes before unmolding.
11. Serve at room temperature.
12. COOKS : To make fresh butternut-squash puree, cut squash in half lengthwise and remove seeds.
13. Place cut side down in a large baking dish with spring water (1/4 up the sides of the squash).
14. Bake at 400 degrees F for 45 to 60 minutes until very tender.
15. Let cool, scoop out the flesh and puree in a food processor.
16. The puree can be refrigerated for up to 3 days or frozen for up to 1 month.
17. 2008 viviane bauquet farre food & style NY

streusel, ginger, turbinado sugar, pine nuts, cake, unbleached white flour, turbinado sugar, baking powder, salt, sunflower oil, eggs, vanilla, orange zest, butternut squash puree, apple, golden raisins, cake pan buttered

Taken from www.chowhound.com/recipes/butternut-squashapple-cake-ginger-streusel-11397 (may not work)