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Two-Colored Squash Loaf Cake

Two types of squash give this sweet snacking cake incredible moistness and distinctive flavor; pistachios and fennel seeds offer more flavor and contrasting texture. Purchase high-quality pistachios, and pick through the nuts for the greenest ones. After roasting, rub the nuts between palms to elimi...
  • Carlie Runte

    Squash and zucchini #Food and Drink Recipe #Drink recipes #Food recipes

  • Kelly Sonnier

    Two Colored Squash Loaf Cake - Martha Stewart

  • Angie .

    Zuchinni and yellow summer squash loaf cake recipe from Martha Stewart

  • April Hoffman

    See the "Two-Colored Squash Loaf Cake" in our Cakes and Sweet Breads gallery

  • Patsy R
    Patsy R • 1 year ago

    STEP 1 Preheat oven to 425 degrees. Generously butter a 9-by-5-inch loaf pan. Sprinkle with flour, tapping out excess. Whisk together flour, salt, and baking powder in a medium bowl. STEP 2 Coarsely grate squash and zucchini on the large holes of a box grater onto a large piece of cheesecloth; gather edges and squeeze out as much liquid as possible. STEP 3 Spread the pistachios in a single layer on a rimmed baking sheet; toast until fragrant and lightly browned, about 5 minutes. Transfer to a plate to cool. STEP 4 Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Add the eggs one at a time, mixing until combined after each addition. Beat in vanilla. Add flour mixture, and beat until just combined. Use a flexible spatula to fold in the squash, pistachios, and fennel seeds. Spoon batter into prepared loaf pan. STEP 5 Bake 10 minutes, then reduce oven temperature to 350 degrees. Continue baking until loaf is golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour. Let cool on a wire rack 10 minutes before unmolding onto rack to cool completely.

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Ingredients: Cake Ingredients: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoons kosher salt 1 cup plain whole-milk yogurt or sour cream 1 1/3 cups sugar, divided 3 eggs 2 teaspoons grated lemon zest or 2 teaspoons lemon extract 1/2 teaspoons pure v