Description
A moist and flavorful coffee cake made with butternut squash puree, perfect for breakfast or dessert.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix in butternut squash puree.
- Alternately add flour mixture and milk, beginning and ending with flour.
- Pour batter into the pan. Sprinkle brown sugar and nuts on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- 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