Butternut SquashApple Cake with Ginger Streusel Recipe Viviane Bauquet Farre

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   Preheat oven to 350 degrees F

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   2: In a large bowl combine the flour, sugar, baking powder and salt.

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   Stir well and set aside.

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   3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash puree until well blended.

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   4: Stir the apple pieces and raisins into the flour mixture until well blended.

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   Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened.

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   Spoon batter into the prepared cake pan.

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   Sprinkle with the streusel topping.

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   Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean.

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    Remove from oven and let cool for 10 minutes before unmolding.

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    Serve at room temperature.

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    COOKS : To make fresh butternut-squash puree, cut squash in half lengthwise and remove seeds.

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    Place cut side down in a large baking dish with spring water (1/4 up the sides of the squash).

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    Bake at 400 degrees F for 45 to 60 minutes until very tender.

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    Let cool, scoop out the flesh and puree in a food processor.

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    The puree can be refrigerated for up to 3 days or frozen for up to 1 month.

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    2008 viviane bauquet farre food & style NY

* Per serving · 4 servings · Values may vary.