I still remember the exact moment I discovered this incredible Butternut Squash-Apple Coffee Cake. It was one of those crisp fall mornings when the air smells like pumpkin spice and cinnamon, and I was craving a cozy treat that would feel like autumn wrapped in a slice. When I took that first bite, it was like magic—a perfect blend of tender butternut squash, tart apples, and a warm, spiced coffee cake crumb all rolled into one. I thought, “This has to be a regular in my kitchen!” Since then, this Butternut Squash-Apple Coffee Cake has become a joyful staple in my foodie life. It’s just the right kind of moist coffee cake, and the flavors feel like fall dessert ideas brought to life in the best way possible.
This recipe fits so seamlessly into my day-to-day because it’s approachable, comforting, and instantly satisfying. The natural sweetness of the squash and apple combine with soft spices and a crumbly topping that makes every bite something to smile about. Honestly, no matter who’s around—friends, family, or even just me needing a pick-me-up—this Butternut Squash-Apple Coffee Cake brings a cozy vibe to the table. It’s a feel-good recipe that feels special without any fuss, and that’s exactly why I’m super excited to share it with you, fellow foodies. Trust me, once you give this spiced coffee cake a try, it’ll become that go-to for cool mornings, casual get-togethers, or whenever you just want a little slice of fall at home.
If you’re someone who loves butternut squash recipes or anything that fills the kitchen with that nostalgic fall aroma, this definitely checks all the boxes. And by the way, if you love the idea of an apple coffee cake that’s anything but ordinary, mixing in roasted butternut squash is a game-changer (well, not using that word exactly, but you get me!). I’ll take you step by step, share handy tips, and even clever ways to serve and savor this beauty so you can have your own kitchen win with this moist coffee cake that’s bursting with fall flavor. Ready? Let’s dive in!
What You’ll Need:
Here’s the down-low on the ingredients that make this Butternut Squash-Apple Coffee Cake a total winner. I keep this list super approachable, because good food shouldn’t feel like a scavenger hunt.
- 1 cup peeled and grated butternut squash (You can roast and mash if you prefer, but grating gives such great texture)
- 2 medium apples, peeled and diced (Honeycrisp or Granny Smith add a nice tartness)
- 2 cups all-purpose flour (For a gluten-free twist, try a 1:1 gluten-free blend)
- 1 cup granulated sugar (If you want a lighter sweetness, swap half for coconut sugar—it plays nicely here)
- 1/2 cup brown sugar, packed (Adds that molasses-y touch we love in spiced coffee cake)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger (You can nix this if you’re not a ginger fan, but trust me, it’s a subtle punch)
- 1/4 tsp salt
- 3/4 cup unsalted butter, melted and cooled (If you need a dairy-free version, salted coconut oil works surprisingly well)
- 2 large eggs
- 1 tsp vanilla extract
- For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold butter, cubed
- 1 tsp cinnamon
You can find all these at your local grocery store—no specialty shops required. And bonus? This Butternut Squash-Apple Coffee Cake is kind to your wallet because much of it relies on pantry staples plus humble fall produce.
Quick prep tip: I always prep my squash and apples the day before, so I’m not cramming it all into cake-making time. Grating the butternut squash is way easier if you freeze it for a bit beforehand, plus you can stash any leftovers wrapped tight in the fridge for up to 3 days. Leftover coffee cake? Wrapped up well, it’ll keep happily for up to 4 days on the countertop or can be frozen for up to 2 months.
Here’s my secret little upgrade that takes this Butternut Squash-Apple Coffee Cake from good to ‘wow’—a sprinkle of flaky sea salt on top before baking. It contrasts beautifully with the sweet spices and tender squash-apple mixture.
Let’s Cook This Together:
Alright, friends, time to roll up those sleeves because this Butternut Squash-Apple Coffee Cake is about to come to life! From start to finish, you’re looking at about an hour, but most of that is hands-off baking time. So let’s dive in.
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square pan or line with parchment. This is your stage for coffee cake greatness.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This blend is your spiced coffee cake base.
- Combine sugars and butter. In another bowl, mix the granulated sugar, brown sugar, and melted butter until smooth. It should feel rich, buttery, and perfectly sweet.
- Add eggs and vanilla. Beat in the eggs one at a time, then the vanilla extract. Your batter will start to come together beautifully.
- Add dry ingredients to wet. Slowly fold in the flour mixture to the wet ingredients, careful not to overmix. This step is where patience pays off—you want tender, moist coffee cake, not tough!
- Fold in the grated butternut squash and diced apples. These are the heart of your coffee cake flavor, giving it that lush moisture and sweet-tart pop.
- Prepare the crumb topping. In a small bowl, mix the flour and brown sugar, then cut in the cold butter using a pastry cutter or your fingers until the mixture is crumbly. Stir in cinnamon for that warm finish.
- Assemble your coffee cake. Pour the batter into your prepared pan and spread evenly. Sprinkle the crumb topping generously over the surface—it’s the signature crunch you want.
- Bake for 45-50 minutes. Your kitchen is about to smell incredible. You’ll know it’s ready when a toothpick inserted near the center comes out clean or with just a few moist crumbs attached.
- Cool before slicing. Give it about 15 minutes to set—it makes cutting easier, and the flavors settle perfectly.
While your Butternut Squash-Apple Coffee Cake is doing its thing, pour yourself a cup of coffee or tea and enjoy a few moments of kitchen zen. Trust me, this recipe is a team effort between you and the oven, and waiting is worth it.
For an easy shortcut, I’ve sometimes used pre-grated butternut squash or even frozen apple slices when in a pinch. It may change the texture slightly but still delivers the deliciousness you want.
The biggest kitchen nugget I’ve learned from this recipe? Don’t rush the crumb topping—give it texture and cold butter chunks to get that perfect crumbly topping we all crave.
How to Serve & Savor It:
This Butternut Squash-Apple Coffee Cake truly shines when you serve it warm, straight from the oven, ideally with a dollop of whipped cream or a drizzle of maple syrup. It’s simple but feels indulgent enough for a special breakfast treat or an afternoon snack with a cozy cup of cider.
My absolute favorite way to enjoy this Butternut Squash-Apple Coffee Cake is on a lazy weekend morning or when we’re having people over. Pair it with something salty like a sharp cheddar cheese platter or crispy bacon for a delightful sweet-savory balance. Trust me, the combination of that moist coffee cake with a little savory on the side is a crowd-pleaser every time.
This cake hits a home run for fall dessert ideas or even low-key holiday brunches. Presentation-wise, just add a dusting of powdered sugar and a few fresh sage leaves for a pop of color and aroma.
Leftovers? No problem. Warm a slice gently in the microwave and top with yogurt or a scoop of vanilla ice cream for a quick dessert makeover. For a seasonal twist, I love swapping diced cranberries for apples occasionally—Jolly Tomato has a great take on that with their Butternut Squash Cranberry Coffee Cake. If you want to try a ginger caramel sauce with this cake, Adventures in Cooking has an amazing Winter Squash Coffee Cake With A Ginger Caramel Sauce that you’ll adore.
Your Questions, Answered:
Can I prep parts of this Butternut Squash-Apple Coffee Cake ahead of time?
Absolutely! You can prepare the crumb topping the day before and keep it in the fridge. Also, the batter can be mixed and refrigerated overnight. Just give it a gentle stir before baking.
What’s a good swap for butternut squash in this recipe?
Pumpkin or sweet potato are fantastic stand-ins and give similar moisture and flavor. Speaking of pumpkin, if you love pumpkin coffee cake, you’ll find a recipe on Facebook’s Sonoma Foodies group filled with brown butter pumpkin coffee cake love.
How do I make this recipe for fewer or more people?
This recipe fits an 8×8 pan nicely. For fewer folks, bake in a small loaf pan or muffin tin with adjusted timing. To scale up, double and bake in a 9×13 pan, checking for doneness about 5-10 minutes longer.
Can I freeze the Butternut Squash-Apple Coffee Cake?
Yes! Wrap it well and pop it in the freezer for up to 2 months. Thaw overnight in the fridge and warm before serving.
Is this Butternut Squash-Apple Coffee Cake gluten-free?
The original isn’t, but swapping all-purpose flour with a good 1:1 gluten-free blend works well. Just keep an eye on moisture levels, and adjust if needed.
What makes this Butternut Squash-Apple Coffee Cake moist?
The grated butternut squash combined with diced apples is the secret. They bring natural moisture, keeping every bite tender without needing too much butter.
Can I add nuts to this coffee cake?
Yes! Chopped pecans or walnuts are a perfect crunchy addition to the crumb topping or folded into the batter.
For more everyday foodie inspiration, check out my Juicy Pineapple Cake recipe—it’s another moist coffee cake with a tropical twist that I think you’ll love.
Final Foodie Thoughts:
This Butternut Squash-Apple Coffee Cake has carved out a special spot in my foodie heart because it’s simple yet wow-worthy every single time. It’s the kind of recipe that welcomes the season’s best flavors without fuss and invites everyone to the table with open arms.
- Use freshly grated butternut squash for that tender moisture we all crave.
- Don’t skip the crumb topping—it’s what takes this spiced coffee cake from tasty to stop-everyone-in-their-tracks good.
- Add a sprinkle of flaky sea salt on top before baking for that perfect sweet-salty balance.
Some tasty variations I’ve loved: swapping cranberries for apples, adding a drizzle of maple glaze post-bake, or mixing in toasted pecans for crunch. The most requested version in my circle? The classic Butternut Squash-Apple Coffee Cake with cinnamon and nutmeg—it’s truly a fall crowd-pleaser.
I encourage you to make this recipe your own, experiment with the swaps, and most importantly, enjoy the process. There’s something so satisfying about baking a moist coffee cake that feels both welcoming and a little bit special. What I hope you love most is how this Butternut Squash-Apple Coffee Cake feels like a little seasonal hug in every bite.
Go ahead, gather your ingredients, get your kitchen cozy, and dive in—you’ve got a new favorite fall dessert idea waiting for you!
For more butternut squash recipes and inspired coffee cake ideas, you can also peek at the Brown butter pumpkin coffee cake recipe or Jolly Tomato’s take on Butternut Squash Cranberry Coffee Cake. Happy baking, friends!
Butternut Squash-Apple Coffee Cake
This moist and flavorful Butternut Squash-Apple Coffee Cake combines tender squash and crisp apples with warm spices, perfect for a cozy breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup cooked and mashed butternut squash
- 1 large apple, peeled, cored, and diced
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- For the streusel topping: 1/2 cup brown sugar, 1/3 cup all-purpose flour, 1/4 cup unsalted butter (cold and cubed), 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Mix in mashed butternut squash and buttermilk until combined.
- Gradually add the dry ingredients to the wet mixture and fold gently until just combined.
- Fold in diced apple pieces.
- Pour batter into prepared pan and spread evenly.
- To prepare streusel topping, combine brown sugar, flour, and cinnamon; cut in cold butter until mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with a dusting of powdered sugar or a drizzle of maple glaze for extra sweetness.