This is a great recipe to use up the plentiful squash that you can find at every Farmer’s Market. This is another one of those great finds when it comes to recipes. The cake is rich in flavor and moist, yet the crumb topping has a slight crunch in your mouth making you want more and more.

Ingredients:

Topping:

  • 1/4 cup unsalted butter
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup all-purpose flour

Batter:

  • 1 (1-pound) butternut squash
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream
  • 1 tsp vanilla extract

Glaze:

  • 2 cups powdered sugar
  • 4 tbsp milk
  • 1 tsp maple flavoring

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Split the squash lengthwise and remove the seeds. Place cut side down on the prepared baking sheet. Bake 50-60 minutes, or until fork tender. Remove from oven and allow to cool for 15 minutes.
  2. While the squash is baking, prepare the topping. In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar, vanilla and salt until smooth. Remove from the heat, whisk in the flour until smooth. Mixture will be very thick. Let cool completely.
  3. Spray an 9 or 10-inch square baking pan; set aside.
  4. Prepare the batter. Scoop the flesh of the squash into the bowl of a food processor, and process until smooth. If you do not have a food processor, use a stand mixer on high speed until smooth. Measure out 1 cup of the squash and set aside. Reserve the remainder to eat or freeze for future use.
  5. In a large bowl, whisk together flour, brown sugar, baking powder and soda, pie spice and salt.
  6. In another bowl, whisk together 1 cup of squash, eggs, vegetable oil, sour cream and vanilla. Whisk mixture into the flour mixture just until smooth. Pour batter into prepared pan. Crumble the topping that was set aside and sprinkle over the top of the batter. Bake 40-50 minutes, or until a pick inserted into the center comes out clean. Let cool completely.
  7. Prepare glaze. In a small bowl, whisk together powdered sugar, milk and maple flavoring. Drizzle over cooled cake. Cover and refrigerate until ready to serve.