Squash Cake with Pecan Crumble

Name: Squash Cake with Pecan Crumble
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Yield: 12 slices
Cuisine: Quebecois
Ingredients: 2 large eggs (room temperature); 1 cup granulated sugar; 1/2 cup vegetable oil; 1 cup grated squash (finely grated); 1 1/2 cups all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla extract; 1/2 cup brown sugar (packed); 1/2 cup all-purpose flour; 1/2 cup chopped pecans (toasted); 1/4 cup unsalted butter (melted)

90 min 12 slices Medium

All Recipes

This delightful squash cake with pecan crumble is a perfect blend of moist cake and crunchy topping, ideal for coffee breaks.

Prep

20 min

Cook

60 min

Total

90 min

Servings

Difficulty

Medium

The Squash Cake with Pecan Crumble is a delightful treat that combines the earthy sweetness of squash with a nutty, crunchy pecan topping. This cake is perfect for those who enjoy a moist, flavourful dessert with a touch of autumnal charm. Originating from the rich culinary traditions of Quebec, this cake incorporates ingredients that are both comforting and hearty. The squash adds moisture and a subtle sweetness, while the pecan crumble brings a satisfying crunch that complements the soft cake beneath.

Ingredients

Servings

Cake

Pecan Crumble

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch (23x33 cm) baking pan.

Pro tip: Greasing the pan ensures easy removal of the cake.

Mix wet ingredients

In a large bowl, whisk together the eggs and sugar until well combined. Add in the oil and vanilla extract, then mix until smooth.

Pro tip: Ensure your eggs are at room temperature for a smoother batter.

Add squash

Fold in the grated squash gently until evenly distributed.

Pro tip: Finely grated squash blends better into the batter.

Combine dry ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pro tip: Do not overmix the batter to keep the cake light and airy.

Prepare the crumble

In a medium bowl, combine the brown sugar, flour, chopped pecans, and melted butter. Mix until crumbly.

Pro tip: Ensure pecans are evenly distributed for a consistent crumble.

Assemble and bake

Pour the batter into the prepared pan and sprinkle the pecan crumble evenly over the top. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Pro tip: Cooling ensures the crumble sets properly.

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Tips & Tricks

<ul><li>Use room temperature eggs for better mixing.</li><li>Ensure the squash is finely grated to integrate smoothly into the batter.</li><li>Toast the pecans for added depth of flavour.</li><li>Let the cake cool completely before slicing for clean cuts.</li></ul>

Serving Suggestions

Serve the Squash Cake with Pecan Crumble as a delightful end to a meal or as a sweet accompaniment to your afternoon coffee. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. This cake can be made ahead and stored in an airtight container for up to three days. If you wish to freeze it, wrap it tightly in plastic wrap and store for up to two months. Thaw at room temperature before serving.