Moist Butternut Squash Coffee Cake Recipe with 5-Star Flavor

There’s nothing quite like the smell of warm spices wafting through the kitchen on a crisp fall morning. My Butternut Squash Coffee Cake has become our family’s favorite way to welcome autumn; it’s like a cozy hug in cake form! The secret? Using butternut squash puree instead of pumpkin gives this coffee cake an extra-special sweetness and moist texture that’ll have everyone asking for seconds.

I first tried this twist on traditional coffee cake when my garden overflowed with butternut squash one year. Now, it’s our go-to recipe for weekend brunches and holiday breakfasts. The combination of cinnamon, nutmeg, and cloves with that rich squash flavor creates magic in every bite. Trust me, once you try this version, you’ll never look at coffee cake the same way again!

Why You’ll Love This Butternut Squash Coffee Cake

This isn’t just any coffee cake, it’s the one your family will beg you to make again and again. Here’s why it’s so special:

• Unbelievably moist: The butternut squash puree keeps every slice tender for days (if it lasts that long!)
• Warm spice perfection: Cinnamon, nutmeg, and cloves create that signature fall flavor you crave with every bite
• Easy morning magic: Mixes up in one bowl while your coffee brews, perfect for lazy weekends
• Hidden veggies = no guilt: Sneaks in a serving of butternut squash (shh…the kids never notice!)
• That crunchy-sweet topping: Brown sugar and nuts bake into the most irresistible golden crust

I’ve served this at countless brunches and always get asked for the recipe. The best part? It tastes even better the next day if you can resist eating it all at once!

Ingredients for Butternut Squash Coffee Cake

Gathering the right ingredients makes all the difference in this cozy fall treat. Here’s what you’ll need to create magic in your kitchen:

• 1 1/2 cups all-purpose flour spooned and leveled for perfect measurement
• 1 tsp baking powder, make sure it’s fresh for maximum rise
• 1/2 tsp baking soda helps create that beautiful crumb
• 1/2 tsp salt, just enough to balance the sweetness
• 1 tsp ground cinnamon, the heart of our spice blend
• 1/2 tsp ground nutmeg, freshly grated if you’re feeling fancy
• 1/4 tsp ground cloves adds that warm, cozy depth
• 1/2 cup unsalted butter, softened. Leave it out for 30 minutes before baking
• 3/4 cup granulated sugar, golden brown sugar works too for extra richness
• 2 large eggs, room temperature blends better
• 1 tsp vanilla extract, pure vanilla makes all the difference
• 1 cup butternut squash puree, homemade or canned, both work great
• 1/4 cup milk, any percentage you have on hand
• 1/2 cup chopped walnuts or pecans (optional), but oh-so-delicious
• 1/4 cup brown sugar for that irresistible crunchy topping

See? Nothing too fancy, just simple ingredients that come together to create something extraordinary. Now let’s get baking!

How to Make Butternut Squash Coffee Cake

Ready to transform those simple ingredients into something magical? Let me walk you through each step. I’ve made this so many times I could do it in my sleep (but don’t worry, I’ll keep my eyes open for you)!

Preparing the Batter

First things first, preheat that oven to 350°F (175°C) and grease your 9-inch round cake pan. I like to use butter and a light dusting of flour, but baking spray works great too.

Now, the fun begins! Grab a big bowl and whisk together all your dry ingredients: flour, baking powder, baking soda, salt, and those gorgeous spices. In another bowl (or your stand mixer), beat the softened butter and sugar until they’re light and fluffy. This takes about 2 minutes, don’t rush it! The air you incorporate here makes all the difference.

Add the eggs one at a time, mixing well after each, then stir in the vanilla. Now for the star, the butternut squash puree! Mix it in until just combined. The batter will look beautifully orange and smell amazing already.

Here’s the secret step: alternate adding the dry ingredients and milk, starting and ending with the flour mixture. Stir just until everything comes together; a few streaks of flour are fine! Overmixing makes a tough cake, and we want a tender.

Baking and Topping

Pour that gorgeous batter into your prepared pan and smooth the top. Now for the crowning glory, sprinkle that brown sugar and nuts evenly over the top. The sugar caramelizes as it bakes, creating the most irresistible crunchy crust.

Bake for 35-40 minutes. Start checking at 30, a toothpick should come out with just a few moist crumbs when it’s done. The edges will pull slightly from the pan, and your kitchen will smell like autumn heaven.

Let it cool in the pan for 10 minutes before slicing. I know, the waiting is torture! But this gives the cake time to set, so you get perfect slices. Serve warm with your favorite coffee or tea, and watch the magic happen.

Tips for Perfect Butternut Squash Coffee Cake

After making this coffee cake more times than I can count, I’ve picked up some tricks that guarantee bakery-quality results every time:

• Temperature matters: Use room-temperature butter and eggs; they cream together beautifully and create a lighter texture. Cold ingredients don’t incorporate as well.
• Check your puree: Squash puree should be thick like pumpkin pie filling. If it’s watery, strain it through cheesecloth first to avoid a soggy cake.
• Don’t peek! Resist opening the oven door until at least 30 minutes in. That rush of cold air can make your cake fall.
• Toast those nuts: If using walnuts or pecans, toast them lightly first for maximum flavor in every crunchy bite.
• The toothpick lie: Your cake might look done before it is. Always test multiple spots; the center takes the longest to bake through.

Follow these simple tips, and you’ll have the most moist, flavorful butternut squash coffee cake on the block!

Ingredient Substitutions and Variations

One of the best things about this recipe is how easily you can tweak it to suit your tastes or what’s in your pantry! Here are my favorite swaps that still deliver amazing results:

• Nut-free? Skip the walnuts or use toasted sunflower seeds for crunch. The brown sugar topping still gives that perfect crispness.
• Dairy-free? Coconut oil works beautifully instead of butter, and almond milk substitutes perfectly for regular milk.
• Gluten-free? Swap in a 1:1 gluten-free flour blend, just add an extra tablespoon of squash puree for moisture.
• Different squash? Pumpkin puree works in a pinch, though the flavor will be slightly earthier.
• Extra decadent? Stir in 1/2 cup chocolate chips or drizzle with caramel sauce after baking!

The beauty of this recipe is how forgiving it is. Have fun making it your own!

Serving and Storing Butternut Squash Coffee Cake

Nothing beats slicing into this warm, spiced cake as steam rises from the center pure heaven! I love serving it with a big mug of strong coffee or chai tea; the flavors complement each other perfectly. For brunch, pair it with fresh fruit and yogurt to balance the sweetness.

Leftovers? (If you have any!) Store at room temperature in an airtight container for up to 3 days. The brown sugar topping stays wonderfully crisp this way. You can also freeze slices wrapped in parchment for up to 2 months, just thaw overnight and warm slightly before serving. The spices actually intensify after a day, making it even more delicious!

Butternut Squash Coffee Cake FAQs

After sharing this recipe with so many friends, I’ve heard all the questions! Here are the answers to what everyone wants to know:

For more delicious recipes and cooking inspiration, check out Family Tastes.

Nutritional Information

Just so you know, these nutrition estimates can vary depending on your specific ingredients and brands. Like my grandma used to say, “Good food feeds the soul first!” This butternut squash coffee cake packs wholesome ingredients that make it a slightly better choice than your average coffee cake, but let’s be real, we’re here for the incredible flavor first and foremost!

Moist Butternut Squash Coffee Cake Recipe with 5-Star Flavor

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• Author: EditorVictoria
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A moist and flavorful coffee cake made with butternut squash puree, perfect for breakfast or dessert.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 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
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup butternut squash puree
• 1/4 cup milk
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup brown sugar (for topping)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Mix in butternut squash puree.
5. Alternately add flour mixture and milk, beginning and ending with flour.
6. Pour batter into the pan. Sprinkle brown sugar and nuts on top.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before slicing.

Notes

• Use homemade or canned butternut squash puree.
• Replace walnuts with pecans or omit nuts entirely.
• Store leftovers covered at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 18g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg

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