Praline Squash Breakfast Cake


For the cake:

Wet Ingredients:

  • 2 eggs plus 2 additional egg whites
  • 1/3 cup brown sugar (light or dark), packed
  • 1/3 cup sugar
  • (Optional)1 Tablespoon Maple Syrup
  • 1/4 cup Thick Cinnamon Applesauce (or use finely chopped apples and 1/4 teaspoon cinnamon)
  • 1/2 cup cooked squash , scooped out of the skin
  • 1/4 cup light cream (or milk)
  • 2 ounces unsalted butter (1/2 stick), melted

Dry Ingredients:

  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/4 cups flour

Nuts and Fruit

  • 1/4 cup pecans , chopped
  • (Optional) 1/4 cup currants or golden raisins

For the topping:

  • 2 ounces unsalted butter (1/2 stick), softened
  • 1/3 cup brown sugar (light or dark), packed
  • 1/3 cup pecans , chopped
  • 5 Tablespoons flour


Make the Topping

  1. In food processor bowl with blade attached, combine all topping ingredients and pulse until crumbly.
  2. Remove this to a covered bowl while preparing the cake.

Make the Cake

  1. In the food processor, combine Wet Ingredients, pulsing to combine after each addition.
  2. Add the butter, pulsing to combine well.
  3. Add the Dry Ingedients, pulsing to just combine (do not over-work).
  4. With a spoon, Stir in the Nuts and Fruit. Batter is now ready to use.
  5. Pour batter into the prepared pan.
  6. Bake for 10 minutes at 350F, then open oven door and sprinkle topping on the cake. Resume baking and continue for another 15 to 20 minutes, until the cake is browned and slightly puffed.
  7. Check for doneness in the center of the cake with a toothpick, which should come out clean.
  8. When done, remove cake to rack to cool for 15 minutes, then remove the outer pan, if using a removable-bottom pan.
  9. Slice and serve!