Here comes fall, and the pumpkins and squash are everywhere, so you'd better start using them! Here's a yummy recipe that makes great muffins, or an elegant cake.
You can use canned pumpkin puree, but if you have the time, make your own! Its easy, and much better. You can use a sugar pumpkin, or try a butternut squash, which is often darker and more pumpkin-y looking and tasting.
Squash Puree
Preheat oven to 400°F. Peel and dice squash into 2-inch pieces. Toss with vegetable oil and spread in a single layer onto a baking sheet. Roast until soft and lightly browned, about 15-20 minutes. Cool completely before blending in a food processor until smooth and lump-free.. You can also puree in a food mill, a ricer, or force it through a sieve.
Now that you have the best puree ever, time for a scrumptious cake.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 [1/2] cup brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- [1/2] tsp. ground ginger
- [1/4] tsp. ground clove
- [1/2] tsp. kosher salt
- 1 cup solid pack pumpkin
- [1/2] cup milk
- 8 oz cream cheese
- [1/3] cup sugar
- 1 recipe Streusel (see recipe below)
Method
- Preheat oven to 375°F. Coat muffin pan with pan spray, line with muffin cups. Beat butter and sugar together until smooth and creamy. Add eggs one at a time. Combine flour, baking powder, cinnamon, nutmeg, ginger, clove, and salt. Set aside. Stir together pumpkin and milk and add to creamed mixture alternately with flour mixture. Fill tins with batter [3/4] full.
- In a small bowl beat cream cheese and sugar until smooth. Place a dollop in each tin, and top with streusel. Bake until risen and firm to the touch. Cool 10 minutes before removing from pan.
To bake as a cake, use an angel food pan, and reduce the oven temperature to 350°F. Check for doneness by inserting a pick into the center of the cake, which should come out dry when ready.
Streusel
Streusel is also known as "crisp", "crumb" and "crumble". It can be made with brown sugar, white sugar or a combination. You can add up to 1 cup of finely chopped nuts of your choice, 1 cup of rolled oats, and 1-2 tablespoons of your favorite spices. It is an easy thing to whip up, and it keeps for weeks in the freezer, so make a big batch and have it on hand to top your muffins, coffee cakes and pies.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1 cup sugar
Method
In a large bowl, combine flour and sugar. Mix well, then cut in butter, using finger tips or a pastry blender, until chunks are pea-sized. The streusel is ready if it holds together when squeezed, but easily crumbles apart. Be careful not to over mix, or the streusel will become gummy.
Generously crumble streusel on top of the item to be baked, and proceed as directed. Store leftover streusel in the freezer for up to 1 month.
