Winter Squash-Apple Brunch Cake (BH&G)

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“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.”
1hr 30mins

Ingredients Nutrition


  1. Grease a 10-inch springform pan or 13x9x2-inch baking pan; set aside.
  2. Sift together flour, baking powder, baking soda, the first 1/2 teaspoon cinnamon and nutmeg; set aside.
  3. 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.
  4. Stir together mashed, cooked squash and buttermilk. Add squash mixture and dry ingredients alternately to the egg mixture; mix well.
  5. 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.
  6. Peel, core and thinly slice enough of the remaining apple to equal 1 cup.
  7. 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.
  8. 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.
  9. Serve slightly warm or cool. Drizzle with Powdered Sugar Icing or sprinkle with powdered sugar. Makes 12-14 servings.
  10. 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).

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