Acorn Squash Cake with Pecan Streusel Topping
rec.food.recipes/Silkia1995

CAKE
4 Tbls. unsalted butter room temp
3/4 cup packed light brown sugar
1 large egg
1/2 tsp vanilla extract
1 cup fresh acorn squash puree
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 teaspoon salt
1 cup chopped pecans

TOPPING:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 tsp cinnamon
4 Tbls unsalted butter, room temperature
1/2 cup coarsely chopped pecans

Heat oven 350. Lightly butter and flour 2 (9-inch) pans.

Prepare cake. Beat butter and sugar in bowl until light and fluffy. Add egg and vanilla and mix till blended Mix in squash puree.

Sift in flour, soda, cinnamon, and salt together into mixing bowl. Stir in pecans. Using rubber spatula, gradually fold flour mixture into squash [do not over mix] pour into prepared pan.

Prepare topping: Stir brown sugar, cinnamon and flour into small bowl. Add butter and mix in with fork. Stir in pecans, spread topping over cake evenly.

Bake until edges begin to pull away from sides of then pan, and topping is brown, about 45 minutes. Cool completely before cutting. Better if eaten next day.