Description
The lovely combination of a moist, spicy cake, a mellow cream cheese filling and a crunchy cinnamon topping is superb! I’ve used this basic recipe for many years using either pumpkin or sweet potato, but I have to say that I think butternut squash is the best! The cake is perfect on a crisp autumn day. It would make a fine additional to the Thanksgiving table.
Ingredients
- FOR THE CAKE:
- 1 cup Sugar
- ½ cups Vegetable Oil
- 2 whole Eggs
- 1 cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoons Salt
- 1 cup Roasted Butternut Squash, Mashed
- FOR THE CREAM CHEESE FILLING:
- 4 ounces, weight Cream Cheese, Softened
- 1 whole Egg Yolk
- 3 Tablespoons Sugar
- FOR THE TOPPING:
- 2 Tablespoons Butter, Melted
- ½ cups Brown Sugar
- 2 Tablespoons Flour
- 2 teaspoons Cinnamon
Preparation
Preheat oven to 350ºF.
For the cake:
In a large bowl, beat sugar, oil and eggs. Add flour, soda, cinnamon and salt. Mix in sweet potato. Pour into a 9×12 inch pan.
For the filling:
Mix ingredients until smooth. Using a spatula loaded with about 2 tablespoons of filling, insert filling into cake. I do this by going down through the cake batter and rotating the spatula leaving pockets of filling throughout the cake.
Bake cake for 15 minutes. Remove cake from oven and sprinkle with streusel topping.
For the topping:
Mix together until crumbly. Sprinkle over top of cake.
Return to oven and bake for an additional 15 minutes.
