Winter Squash Apple Brunch Cake Bhg Recipes

SQUASH AND APPLE BAKE

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.

WINTER SQUASH-APPLE BRUNCH CAKE (BH&G)

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).

WINTER SQUASH SPICE BUNDT CAKE

Steps:

• Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.
• Bake at 375° for 35 to 45 minutes or until tender; cool slightly.
• Scoop out and mash pulp; discard shells.
• Toss together 1/4 cup flour and raisins. Set aside.
• Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
• Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.
• Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.

BUTTERNUT SQUASH APPLE BAKE

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.

SQUASH AND APPLE BAKE

Steps:

• Mix brown sugar, butter, salt and mace.
• Arrange squash in 12 x 7 x 2 oblong baking dish;ungreased.
• Top with apple slices.
• Sprinkle sugar mixture on top.
• Cover and cook in 350 degree oven until squash is tender 50-60 minutes.