Squash Coffee Cake | RICARDO

Ingredients

• 1/2 cup (105 g) lightly packed brown sugar
• 1/2 cup (75 g) unbleached all-purpose flour
• 1/2 cup (50 g) roasted pecans, coarsely chopped
• 1/4 cup (55 g) sugar
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1/3 cup (75 g) unsalted butter, softened
• 2 cups (300 g) unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (115 g) unsalted butter, softened
• 1 1/4 cups (265 g) lightly packed brown sugar
• 2 eggs
• 1/2 cup (125 ml) milk
• 1 1/2 cups (375 ml) cooked butternut squash, coarsely mashed with a fork (see note)