Butternut coffee cake with pecan streusel - Edible Vancouver & Wine Country
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Butternut coffee cake with pecan streusel
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Cooking tools:
- Bundt pan
- Oven
- Stove
- Saucepan
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Spatula
Ingredients
- ⅓ cup brown sugar
- ½ cup flour
- ⅔ cup pecans (or your favourite nut), toasted and chopped
- ⅓ cup butter, browned
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- ¼ cup butter, softened
- ¼ cup oil
- 1 cup brown sugar
- 2 eggs
- ½ cup milk
- 2 cups flour
- 2 teaspoons baking powder
- 1½ cups butternut squash, roasted and mashed
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