Nothing beats the moment I first baked my Butternut Squash-Apple Coffee Cake. Honestly, it started as a simple search for ways to sneak more veggies into my kids’ snacks without the usual protests. I remembered a friend mentioning this moist coffee cake with squash, and thought, why not try it? The combination of sweet butternut squash and tart apples sounded like the perfect autumn comfort, and I was curious if my family would actually like it.
What surprised me most about this Butternut Squash-Apple Coffee Cake was how naturally the flavors blended while adding gentle nutrients. The apple cinnamon desserts I’d made before were hits, but with the addition of butternut squash, we got extra fiber, vitamins, and a moist texture that kept everyone coming back for more. My little ones were none the wiser about the veggie boost, which felt like a real win in the chaos of dinner and after-school snacks.
Since then, this Butternut Squash-Apple Coffee Cake has become my go-to autumn coffee cake recipe, especially when I want something comforting but nourishing. I’ve even found simple butternut squash baking ideas inspired by this recipe that keep family dinnertime nutrition wins achievable on my busiest days. If you’re a fellow busy mom trying to find that balance between delicious and wholesome, you’re in the right place to try this effortlessly nourishing recipe that fits right into our hectic lives.
I’d love to share my kitchen-tested steps, real-life tips, and go-to ingredient swaps for this Butternut Squash-Apple Coffee Cake. Let’s chat about how it can work for your family’s wellness journey, because feeding our loved ones well doesn’t have to mean complicated or stressful! And if you want even more fruit and vegetable dessert ideas, you might enjoy this caramel apple cupcakes recipe here or this caramel apple upside-down cake. Both are family-pleasers and super simple too!
Ingredients You’ll Need:
Here’s a straightforward list for this Butternut Squash-Apple Coffee Cake that balances easy prep with nourishing ingredients:
- 1 cup mashed cooked butternut squash (steam or roast, then mash)
- 2 medium apples, peeled and diced (I prefer tart apples for that apple cinnamon dessert touch!)
- 2 cups whole wheat flour (substitute with all-purpose if you must, but whole wheat adds fiber)
- 1/2 cup brown sugar (for a warm sweetness)
- 1/4 cup coconut oil or unsweetened applesauce (great swaps for added moisture and healthy fats)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon (makes it a classic autumn coffee cake recipe)
- 1/2 tsp nutmeg
- 2 large eggs
- 1/2 cup plain Greek yogurt (adds protein and keeps it moist)
- 1 tsp vanilla extract
- Pinch of salt
Trust me, this Butternut Squash-Apple Coffee Cake ingredient list is simple because busy moms need nutrition without complexity! No worries if you don’t have Greek yogurt—plain yogurt or even sour cream can add that moisture and tang we love.
Pro tip: Buy butternut squash pre-cut if you’re short on time. It’s a bit pricier but a great shortcut in the nourishing chaos of feeding kids after school. Apples are usually budget-friendly, especially when you grab them in season. And the spices? They pack such a flavor punch for fall fruit and vegetable desserts.
I like adding extra cinnamon sometimes for my family—it’s a satisfying boost to the apple-cinnamon dessert aspect and also offers some antioxidant benefits. If you’re curious about using other spices, Pastry Affair’s cinnamon spice picks give some good ideas for adding warmth without sugar overload.
For a quick recipe to make for busy mornings, you can even try this easy butternut squash cake recipe with boxed mix on Facebook—it’s a delightful shortcut to still enjoy all the nutrition.
Let’s Make it Happen!
Here’s how to bring your Butternut Squash-Apple Coffee Cake to life, step by step. It’s definitely one of those recipes where the kitchen mess is worth the nourishing reward.
- Preheat your oven to 350°F and grease an 8×8-inch baking pan—non-stick or lined with parchment paper works great for easy cleanup.
- Mash your cooked butternut squash until it’s smooth. If you’re using pre-cooked squash, this should be a quick step. My busy kitchen routine usually involves roasting a tray of squash while prepping other ingredients—two birds, one stone!
- In a large bowl, whisk together the dry ingredients: whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This mix makes our autumn coffee cake recipe perfectly spiced.
- In a separate bowl, beat eggs and brown sugar until combined. Then add coconut oil (or applesauce), Greek yogurt, and vanilla extract.
- Combine the wet and dry mixtures, stirring gently until everything is just blended. Be careful not to overmix—this keeps your Butternut Squash-Apple Coffee Cake tender and moist with squash.
- Fold in diced apples and mashed butternut squash. This is the magic combo of fall fruit and vegetable desserts.
- Pour the batter into your prepared baking pan and smooth the top. By now, your kitchen should be smelling like a cozy autumn morning.
- Bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean. If your Butternut Squash-Apple Coffee Cake is browning too fast, loosely cover with foil.
My personal timing hack? While the cake bakes, prep school lunches or tidy up kitchen counters—you’re using your time well, nourishing your family and yourself.
Don’t worry if your Butternut Squash-Apple Coffee Cake looks a little rustic on top. This moist coffee cake with squash will still be dense and delicious, perfect for that afternoon snack or breakfast.
If you’re inspired by this recipe, check out The Best Butternut Squash Coffee Cake Recipe on Blessed Beyond Crazy for another take on baking with squash for inspiration.
How We Love to Eat This!
My family is crazy about this Butternut Squash-Apple Coffee Cake warm from the oven. We usually serve it with a side of plain Greek yogurt, which gives extra protein without overshadowing the cake’s autumn flavors.
The kids devour it as an after-school snack, especially when I pair it with fresh apple slices or a simple fruit salad. It’s the perfect way to balance the sweet and savory nutrients.
This Butternut Squash-Apple Coffee Cake is also amazing for weekend brunches when everyone is a bit slower to rise but still hungry for something nourishing. Sometimes, I dust it lightly with cinnamon sugar, which feels like a treat without extra fuss.
Leftovers? We store them wrapped at room temperature and reheat quick slices in the toaster oven. It keeps the moisture and cowboys back in the kitchen happy with a fast breakfast option.
If you want to impress friends but keep things wholesome, bake this alongside my caramel apple cupcakes recipe. They’re equally kid-friendly and have that nostalgic fall feel we all adore.
I’ve also experimented adding walnuts for extra crunch or swapping apples for pears when in season, making this Butternut Squash-Apple Coffee Cake a versatile fall fruit and vegetable dessert you can customize.
FAQs: Your Questions Answered
Is this Butternut Squash-Apple Coffee Cake really nutritious enough for growing kids?
Absolutely! The butternut squash adds vitamins A and C, while apples bring fiber and natural sweetness. Adding Greek yogurt ups the protein. My kids have loved this cake during snack time and breakfast.
What if my picky eater won’t try this healthy Butternut Squash-Apple Coffee Cake?
Try serving it warm with a side of their favorite dip, like a mild cream cheese spread, or top with a tiny bit of natural peanut butter. The apple cinnamon desserts flavor helps too, since it’s familiar and comforting. Sometimes, baking together helps them feel involved and more willing to taste.
Can I meal prep this Butternut Squash-Apple Coffee Cake for busy weeks ahead?
Yes! This cake stores well in the fridge for up to five days or freezes well in slices individually wrapped. Pull one out at night to thaw for breakfast or snacks. It’s perfect for sanity-saving nutrition on tough mornings.
Can I use canned butternut squash instead of fresh?
You can, but watch for added salt or sweeteners in canned varieties. Fresh is generally better for a moist coffee cake with squash, but canned works in a pinch.
Are there gluten-free options for this Butternut Squash-Apple Coffee Cake?
Yes! I substitute the flour with a 1-to-1 gluten-free baking blend. Just make sure your baking powder is gluten-free too.
How can I make this cake more kid-friendly?
Reducing the spices slightly or reducing sugar based on your family’s taste can help. Adding a healthy frosting like a cream cheese glaze with a touch of maple syrup can also make it more appealing.
Where can I find additional fall fruit and vegetable dessert ideas?
For more family-friendly recipes, visit my caramel apple cupcakes recipe or check Caramel Apple Upside-Down Cake here. Both will pair perfectly with your kitchen efforts.
Have you tried this Butternut Squash-Apple Coffee Cake yet? Share your feedback or questions anytime!
Final Thoughts:
This Butternut Squash-Apple Coffee Cake has become a secret weapon in my family’s nutrition playbook. It’s a simple way to get fall fruit and vegetable desserts into tiny hands without the fuss or protests. The moist coffee cake with squash texture makes it a treat kids ask for repeatedly, balancing nutrition and comfort.
Here are My Butternut Squash-Apple Coffee Cake Nutrition Hacks to keep handy:
- Swap half the oil for Greek yogurt or applesauce to cut fat and bump protein.
- Use whole wheat or oat flour blends to add fiber and keep digestion happy.
- Sprinkle in extra cinnamon and nutmeg for antioxidants and that classic apple cinnamon desserts flavor that makes it feel indulgent.
My family loves variations too: my son prefers the extra spicy cinnamon kick, my daughter enjoys chopped walnuts for crunch, and my husband likes adding raisins for natural sweetness.
Remember, this Butternut Squash-Apple Coffee Cake is a flexible recipe to make your own. If you want a shortcut, check out this easy butternut squash cake recipe with boxed mix on Facebook. For inspiration, visit The Best Butternut Squash Coffee Cake Recipe, and don’t miss Pastry Affair’s cinnamon ideas for spice hacks.
Feeding our families well in the beautiful chaos doesn’t have to be complicated. Here’s to many nourishing, cozy bites of Butternut Squash-Apple Coffee Cake ahead! You’ve got this, fellow nutrition-seekers. For more quick, wholesome sweets, try my caramel apple cupcakes recipe or these caramel apple cupcakes easy version. Happy baking and nourishing!
Butternut Squash-Apple Coffee Cake
This moist and flavorful coffee cake combines the natural sweetness of roasted butternut squash and crisp apples, perfect for a cozy breakfast or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup roasted butternut squash puree
- 1 large apple, peeled and diced
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for topping)
- 1/2 cup chopped walnuts (optional topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the roasted butternut squash puree and vanilla extract until combined.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients; stir just until combined.
- Fold in the diced apple gently.
- Pour the batter into the prepared pan and spread evenly.
- Combine brown sugar and chopped walnuts, then sprinkle the mixture evenly over the top of the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 15 minutes before removing the sides. Cool completely on a wire rack before serving.
Notes
For extra warmth, serve the coffee cake with a drizzle of maple syrup or a dusting of powdered sugar. Adding a handful of raisins to the batter is also a delicious variation.