WINTER SQUASH-APPLE BRUNCH CAKE (BH&G)
This is a recipe saved from March 1996 edition of Better Homes & Gardens magazine. The picture of the cake baked in a springform pan was gorgeous. Tender slices of apple and raisins cap the moist spice cake. They may have used more sliced apples than called for in the recipe to make it look so great.
Provided by Bren in LR
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Grease a 10-inch springform pan or 13x9x2-inch baking pan; set aside.
- Sift together flour, baking powder, baking soda, the first 1/2 teaspoon cinnamon and nutmeg; set aside.
- In a large mixer bowl beat butter for 30 seconds or till softened. Add sugar and vanilla; beat till combined. Add the eggs, one at a time, beating well after each addition.
- Stir together mashed, cooked squash and buttermilk. Add squash mixture and dry ingredients alternately to the egg mixture; mix well.
- Peel, core and chop enough of the apple to make 1 1/2 cups. Stir chopped apple, walnuts and 1/2 cup of the raisins into the batter. Spoon the batter into the prepared pan.
- Peel, core and thinly slice enough of the remaining apple to equal 1 cup.
- Combine 1/4 cup sugar and remaining 1/2 teaspoon cinnamon; toss with sliced apples. Arrange sliced apples on top of batter. Sprinkle with remaining 1/2 cup raisins.
- Bake in 325* oven for 1 to 1 1/4 hours for springform pan, 55 to 60 minutes for 13x9x2-inch pan or till cake tests done with a toothpick. Cool on rack for 10 minutes. If using springform pan, loosen sides of pan; cool on rack.
- Serve slightly warm or cool. Drizzle with Powdered Sugar Icing or sprinkle with powdered sugar. Makes 12-14 servings.
- Powdered Sugar Icing: Stir together 1 cup sifted powdered sugar and enough buttermilk to make drizzle consistency (add 1 tablespoon at a time till desired consistency).
Nutrition Facts : Calories 406.3, Fat 15.7, SaturatedFat 6, Cholesterol 67.2, Sodium 212.1, Carbohydrate 63.4, Fiber 3.1, Sugar 39.1, Protein 6.5
BUTTERNUT SQUASH APPLE BAKE
Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges
SQUASH AND APPLE BAKE
This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.
Provided by Paula
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
- Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g
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