Best 2 Buttercup Squash Coffee Cake Recipes
Indulge in the flavors of fall with our delightful rendition of Buttercup Squash Coffee Cake. This delectable treat combines the sweetness of roasted butternut squash with the comforting warmth of classic coffee cake, resulting in a moist and flavorful delight. As you slice into this culinary masterpiece, discover a tender crumb enveloped by a delicate streusel topping, creating a symphony of textures that will tantalize your taste buds. With every bite, you'll be greeted by a medley of spices, including cinnamon, nutmeg, and ginger, perfectly complementing the natural sweetness of the squash. Whether you're enjoying it as a cozy breakfast treat, an afternoon snack, or a special dessert, this Buttercup Squash Coffee Cake will surely become a beloved addition to your baking repertoire. Our recipe collection also includes a gluten-free version, ensuring everyone can savor this autumnal delight. Additionally, we offer a vegan adaptation, catering to those with dietary preferences or allergies. With step-by-step instructions and helpful tips, we guide you through the baking process, ensuring success in your kitchen. Embrace the flavors of the season and embark on a culinary journey with our Buttercup Squash Coffee Cake.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERCUP SQUASH COFFEE CAKE
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
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
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
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 dark roast coffee instead of instant coffee.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- To make sure your coffee cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- For a crispy topping, sprinkle the top of the cake with brown sugar before baking.
- If you don't have a bundt pan, you can also bake this cake in a 9x13 inch baking dish.
Conclusion:
This buttercup squash coffee cake is a delicious and easy-to-make fall treat. The cake is moist and flavorful, with a tender crumb and a crispy topping. The buttercup squash adds a subtle sweetness and a beautiful orange color. This cake is perfect for breakfast, brunch, or dessert. Enjoy!
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