Acorn Squash Cake with Streusel Topping

INGREDIENTS

Streusel Topping:
1/2 cup firmly packed light brown sugar
1/3 cup white unbleached flour
1/2 tsp ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans

Cake:
1/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 cup cooked and mashed acorn squash
1/2 tsp vanilla extract
2 cups white unbleached flour
2 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 cup chopped pecans

DIRECTIONS

Streusel Topping: Combine all ingredients in a bowl. Set aside.

Cake: Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in acorn squash and vanilla.

In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gradually add to squash mixture, beating at low speed after each additon. Stir in pecans.

Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.

Bake at 350 degrees F for 40 minutes. Cool cake in pan on a wire rack.