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
Scale
- 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.