Sunday, November 22, 2009

Squash/Sweet Potato Coffee Cake

I made this (modified a bit from Baking Bites) for my family visitors during their Thanksgiving week stay. We actually haven't tried it yet but it smells and looks delicious! [Update: it was delicious!!]

Winter Squash/Sweet Potato Coffee Cake with Dried Cranberries

1/4 cup butter, room temperature
1/4 cup all-purpose flour
1/4 cup sugar1/3 tsp ground cinnamon
1/3 tsp ground ginger
1/3 tsp ground cardamom
1/4 teaspoon vanilla

2 cups all-purpose flour (I used 1 cup white flour, 1 cup whole wheat pastry flour, plus an extra Tbsp for altitude)
1 teaspoons baking powder (very slightly reduced for altitude)
1/2 teaspoon baking soda (very slightly reduced for altitude)
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/3 cup pureed cooked squash or sweet potatoes (cooked, unseasoned; fresh or canned - I used thawed frozen)
1/2 cup dried cranberries

Preheat oven to 350F (I did 325 for altitude) and lightly grease a 9-in square pan.
In a medium bowl, mix together all topping ingredients on low speed - or stir very well by hand - until moist, sandy crumbs are formed. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugar and butter until light. Beat the eggs, adding them one at a time until mixture is smooth, then blend in the vanilla extract. Mix in the pureed squash/sweet potatoes.
Gradually stir flour mixture into the squash/sweet potato mixture, stirring only until everything is incorporated and no streaks of flour remain visible. Stir in dried cranberries and scrape batter into prepared pan.
Top batter with streusel mixture, generously sprinkling it into as even a layer as possible.
Bake for 30-35 minutes (a bit longer with lower-altitude decreased temp), or until toothpick inserted into the center comes out clean.
Cool on a wire rack before slicing.

Serves 12.

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