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
Scale
- 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.