I found a recipe for an acorn squash streusel cake and had very little of the ingredients on hand, so I used it as a base recipe–but changed it so much that it became an original. It is rich and flavorful, so a small piece is enough. It has a heavy texture that is nice. Let cool or eat warm with a cup of coffee
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 16
Ingredients:
cooking spray
Cake:
2 cups soft white wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup brown sugar
¼ cup honey
¼ cup butter, softened
1 egg
1 cup cooked mashed sweet potatoes
½ teaspoon vanilla
Topping:
⅓ cup all-purpose flour
⅓ cup brown sugar
⅓ cup rolled oats
¼ cup butter, softened
1 teaspoon cinnamon
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking dish with cooking spray.
Step 2
Whisk white wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. Beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in the egg. Add sweet potato and vanilla extract to butter mixture and beat until smooth.
Step 3
Stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. Pour batter into prepared baking dish.
Step 4
Mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. Sprinkle oats mixture over batter.
Step 5
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Credit to: Allrecipes