Chayote (Sicyos edulis) is a type of perennial squash that is cultivated throughout the tropical and subtropical regions of the world. It is rich in antioxidants and important nutrients. It is also a good source of fiber, which is beneficial for digestive health.
It is one of my favorite things growing in our garden because it is super low-maintenance and is a prolific producer. The fruits are pleasant, mild-flavored, and incredibly versatile. It is a delicious addition to lots of savory dishes. We like to add it to soups and stir-fries, and tacos (my favorite).
Chayote also makes an excellent apple substitute in dessert recipes. Knowing this, I decided to try it out in one of my favorite apple recipes from childhood — a coffee cake from the classic 1990’s cookbook, Even More House Specialties, by Deanna House. To my delight, it turned out wonderfully and was a big hit with the whole family.
This coffee cake pairs perfectly with coffee, of course, and makes a wonderful addition to brunch.
Ingredients:
- 2 cups chayote squash, peeled & thinly sliced
Brown Sugar Mixture—
- ½ cup light brown sugar
- 2 Tbsp flour
- 1 tsp cinnamon
- 2 Tbsp butter
Batter—
- ½ cup brown sugar
- ¼ cup butter, softened
- 1 egg
- ½ cup milk
- 1½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Adapted from the cookbook, Even More House Specialties, by Deanna House
Directions:
In small bowl, combine brown sugar, 2 tablespoons flour, and cinnamon. Cut in 2 tablespoons margarine until mixture is crumbly.
In medium bowl, mix the brown sugar and butter together and mix until creamy. Add egg and beat well. Then stir in the milk.
Add the flour, baking powder & salt and stir until smooth.
Spread half of the batter in greased 8×8-inch baking pan. Cover with half the sliced chayotes squash and half the brown sugar mixture. Repeat the layers.
Bake in a oven preheated to 375°F for 45-50 minutes.
