Best 2 Buttercup Squash Coffee Cake Recipes

Calling all coffee cake lovers! Are you ready to tantalize your taste buds with a unique and delectable treat? Look no further than the delightful Buttercup Squash Coffee Cake. This extraordinary recipe combines the sweet and nutty flavors of buttercup squash with the warmth and aroma of coffee, creating a symphony of flavors that will leave you craving more. Embark on a culinary journey as we explore the perfect recipe for this exceptional coffee cake, ensuring every bite is a moment of pure bliss.

Here are our top 2 tried and tested recipes!

BUTTERCUP SQUASH COFFEE CAKE

Buttercup Squash Coffee Cake image

My father grows a large buttercup squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. -Mary Jones, Cumberland, Maine

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 27

Ingredients

CRUMB MIXTURE:
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup chopped nuts
1-1/2 teaspoons ground cinnamon
3 tablespoons cold butter
CAKE:
1/2 cup butter-flavored shortening
1 cup sugar
2 large eggs, room temperature
1 cup mashed cooked buttercup squash
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 cup unsweetened applesauce
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-1/2 teaspoons hot water

Steps:

In a small bowl, combine the first 6 ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in 1 egg at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan., Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan., Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.

Nutrition Facts : Calories 351 calories, Fat 14g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 260mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

BUTTERCUP SQUASH COFFEE CAKE

Buttercup Squash Coffee Cake image

From Taste of Home. We enjoy this nicely spiced, moist cake with the crunchy streusel and the applesauce between the layers. I substitute freshly ground whole grain flour for the all-purpose. PLEASE NOTE. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.

Provided by Sweet Diva MJ

Categories Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 24

Ingredients

1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup chopped nuts
1 1/2 teaspoons ground cinnamon
3 tablespoons cold butter
1/2 cup butter flavor shortening
1 cup sugar
2 eggs
1 cup mashed cooked buttercup squash
1 teaspoon vanilla extract
2 1/2 cups freshly ground soft wheat flour or 2 1/2 cups oat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pinch ground cloves
1/2 cup unsweetened applesauce
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 1/2 teaspoons hot water

Steps:

Combine the first six ingredients.
Cut in butter until crumbly; set aside.
In a mixing bowl, cream shortening and sugar.
Beat in eggs, one at a time.
Beat in squash and vanilla.
Combine dry ingredients; gradually add to creamed mixture.
Spoon half into a greased 9-in.springform pan.
Spread applesauce over batter.
Sprinkle with half of the streusel.
Spoon remaining batter evenly over streusel. Top with remaining streusel.
Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing sides of pan.
Combine glaze ingredients; drizzle over coffee cake.
Yield: 10-12 servings.

Nutrition Facts : Calories 420.6, Fat 16.9, SaturatedFat 5.4, Cholesterol 51.5, Sodium 317.1, Carbohydrate 63.4, Fiber 2, Sugar 36.8, Protein 5.3

Tips

For a richer flavor, use brown sugar instead of granulated sugar.
Add a teaspoon of cinnamon or nutmeg to the batter for a warm, autumnal flavor.
Top the cake with a streusel topping made from oats, brown sugar, and butter.
For a vegan version of this cake, use plant-based butter and milk.
To make the cake ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.

Conclusion

This moist and flavorful buttercup squash coffee cake is the perfect way to start your day. It's easy to make and can be customized to your liking. So next time you're looking for a delicious and festive breakfast treat, give this recipe a try.