Butternut Squash Apple Coffee Cake Recipe

Alright, gather ’round, buttercups, because today we’re diving headfirst into a recipe that perfectly encapsulates the “I tried, mostly” vibe of my kitchen. We’re talking about a Butternut Squash Apple Coffee Cake. Yes, you read that right. Before you wrinkle your nose, imagine the cozy warmth of fall, the sweetness of apples, the unexpected earthiness of butternut squash (it’s basically a sneaky vegetable serving, so congrats, you’re healthy now!), all swirled into a tender, crumbly coffee cake. It’s like a hug in cake form, but with enough texture and spice to keep things interesting. This isn’t just *a* coffee cake; it’s *the* coffee cake that says, “I’m sophisticated, but also, I just wanted an excuse to eat cake for breakfast.”

Confession time: The first time I made this, I was feeling particularly ambitious. My husband, bless his cotton socks, decided it was the perfect moment to “help” by pre-peeling the butternut squash. Except, he didn’t quite get the memo about removing the *seeds* before dicing. So, I’m merrily mixing, humming some terrible pop song, and suddenly I see tiny, flat butternut squash seeds in my cake batter. I mean, extra fiber, right? I picked out about half, gave up, and figured it added a rustic, “farm-to-table-ish” charm. My kids, naturally, found one in their slice and asked if it was a “monster’s tooth.” Good times. We still ate the whole thing, seeds and all, because waste not, want not, especially when it comes to cake.

Time-Saving Hacks

• Forget peeling and dicing a fresh butternut squash. Buy the pre-diced stuff in the produce section. Yes, it costs more. But your sanity is priceless, right?
• Use pre-made apple pie filling if you’re really in a pinch. Just don’t tell anyone. It’ll be our little secret.
• Don’t wash the measuring cups between dry and wet ingredients. Just give them a quick scrape with a spatula. We’re not running a sterile lab here.
• Line your baking pan with parchment paper. That way, cleanup is mostly just lifting the paper and tossing it. What pan? I see no pan.
• Use an electric mixer. Your arm muscles will thank you, and you won’t get flour all over your face… probably.

Serving Ideas

This cake is a superstar on its own, but if you want to make it an *event*, I have thoughts. Serve it slightly warm with a dollop of vanilla bean ice cream because everything is better à la mode. A spoonful of whipped cream is also acceptable if you’re feeling fancy, but not *too* fancy. For beverages, strong black coffee is the classic choice (it is coffee cake, after all). Or, if the kids have driven you absolutely bonkers all morning, a mimosa or a cheeky glass of sparkling wine. Nobody said you couldn’t start happy hour early. Sometimes, though, just a fork and five minutes of peace is all you really need.

What to Serve It With

• A steaming mug of coffee (the obvious choice).
• A scoop of vanilla ice cream (because why not?).
• A dollop of whipped cream (if you’re feeling extra).
• A good book and five minutes of silence (highly recommended).
• Absolutely nothing else, straight from the pan (don’t judge).

✔Tips & Mistakes

Listen, we all have kitchen mishaps. My biggest tip for this one? Don’t overmix the batter. You want it just combined, otherwise, you’ll end up with a tough cake, and nobody wants to eat a rubbery cake. Also, resist the urge to open the oven door every five minutes to “check” on it. You’re just letting out all the heat, and it’ll take longer to bake. Set a timer, walk away, and trust the process. Oh, and if your crumb topping looks a little sparse? Make more. You can never have too much crumb topping. If you forget an ingredient, like the baking powder (been there, done that), just shrug, call it a dense cake, and douse it in ice cream. Problem solved.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Butternut Squash Apple Coffee Cake Recipe

This delicious coffee cake combines the sweetness of apples and butternut squash for a perfect treat.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.1 cup all-purpose flour
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup brown sugar packed
• ▢ 0.5 cup unsalted butter softened
• ▢ 1 cup butternut squash puree
• ▢ 0.5 cup chopped apples peeled and cored
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 2 large eggs beaten
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
• In a mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
• Add the beaten eggs and vanilla to the mixture, blending well.
• Stir in the butternut squash puree and chopped apples, mixing until combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For added flavor, sprinkle a bit of cinnamon on top before serving. It pairs well with a cup of coffee!