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Moist Butternut Squash Coffee Cake Recipe with 5-Star Flavor

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

Ingredients

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  • 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

  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.

Nutrition

Find it online: https://www.recipesloop.com/butternut-squash-coffee-cake-recipe/