I have to spill the tea on the moment I first took a bite of this Butternut Squash-Apple Coffee Cake — and WOW. I was at a cozy local fall market, wandering between all the pumpkin spice and cinnamon stalls, when I spotted a booth selling a cake that looked like pure comfort in dessert form. The first forkful hit my tongue and stopped me in my tracks. The tender sweetness of roasted butternut squash danced perfectly with the crisp brightness of fresh apples. It was like autumn exploded into one moist cinnamon coffee cake bite, but with a surprise twist that nobody expected.
This Butternut Squash-Apple Coffee Cake trapped me with its bold flavor combo, striking a flawless balance between subtle earthiness and juicy fruitiness. It wasn’t your typical apple coffee cake; the squash brought this roundness and richness that made it truly unforgettable. It absolutely represents everything Cuba Queen stands for: bold flavor adventures that turn everyday bites into celebrations. I was hooked instantly and knew I had to bring this flavor bomb into my kitchen asap.
The best part? This butternut squash recipe blends squash and apple baking magic so it feels like a warm hug on a chilly morning. It’s perfect for anyone craving fall dessert ideas that go beyond the usual pumpkin clichés. Since then, I’ve tested every squash and apple baking trick under the sun to perfect this moist cinnamon coffee cake, and I’m buzzing to share all the flavor-boosting secrets with you. Ready to dive into this Butternut Squash-Apple Coffee Cake journey? Let’s turn your kitchen into the boldest flavor playground this season.
Ingredients You Need for This:
This Butternut Squash-Apple Coffee Cake ingredient list is SHORT but mighty!
- 1 ½ cups butternut squash, cooked and mashed (roasted is best for that deep flavor punch)
- 2 medium apples, peeled and diced (I prefer tart Granny Smith for balance)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed (hello, caramel vibes)
- 1 cup unsalted butter, softened (splurge here—real butter makes all the difference)
- 2 large eggs
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon (this is your moist cinnamon coffee cake secret weapon)
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
Here’s the Butternut Squash-Apple Coffee Cake game-changer that will blow your mind: using roasted butternut squash instead of raw or steamed! Roasting caramelizes the squash, adding depth and a hint of sweetness that amps up the squash and apple baking vibe.
You’ll find the best ingredients for this Butternut Squash-Apple Coffee Cake at your local farmer’s market or specialty grocery. If fresh butternut squash isn’t in season or on budget, grab a high-quality canned squash puree—no compromises on flavor here!
Budget-friendly hack? Swap half the butter for coconut oil to lighten up while keeping that moist texture. Or experiment with using less sugar for a more natural-sweet vibe without losing that moist cinnamon coffee cake feel.
Store your peeled and diced apples in cold water with a splash of lemon juice to keep them from browning while prepping. Cooked squash stores beautifully in airtight containers for a few days, making this recipe super efficient for meal prep days.
If you’re craving more butternut squash recipe inspiration, dive right into my Butternut Squash Pancakes or cozy up with my bold Butternut Squash Soup. And if you’re feeling adventurous, my Butternut Squash Gnocchi with Sausage is a savory flavor bomb you don’t want to miss.
Step-by-Step Instructions:
Ready to rock your kitchen with this Butternut Squash-Apple Coffee Cake? Here’s exactly how to get it right—no stressing needed.
- Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan so your cake slides right out like a dream.
- Roast your butternut squash if you haven’t already. Dice, toss with a little oil, roast until tender and caramelized, then mash until smooth. Pro tip for Butternut Squash-Apple Coffee Cake perfection: roast in a single layer for even browning.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This dry mix is where the spice magic starts.
- In a large bowl, cream the softened butter with both sugars until light and fluffy. This step is your fluffy cake base—don’t rush it.
- Beat in the eggs one at a time, then stir in vanilla and mashed butternut squash until combined. Your batter should feel rich and slightly thick.
- Add the dry mix gradually, folding gently so you keep every bit of the cake’s tender crumb intact.
- Fold in the diced apples, distributing them evenly for bursts of juicy apple in every bite. This squash and apple baking step is where the flavor symphony turns up.
- Pour the batter into your prepared pan and smooth the top carefully with a spatula. This is where your Butternut Squash-Apple Coffee Cake transforms into pure magic.
- Bake for exactly 50-55 minutes. Don’t peek too early—your cake should be golden on top and spring back lightly when touched. A toothpick inserted should come out mostly clean—tiny moist crumbs are perfect.
- Remove from oven and let cool on a rack for 10-15 minutes before slicing to serve. This wait builds anticipation and lets the moist cinnamon coffee cake set just right.
Here’s where most people mess up their Butternut Squash-Apple Coffee Cake—rushing the roasting or overmixing the batter, which kills moisture. Nail these steps and you’re onto a winning, tender cake every time.
While your Butternut Squash-Apple Coffee Cake is baking, snap some pics. This cake’s rustic, inviting golden tone is pure Instagram gold!
If you want a shortcut, you’ll dig this recipe I found on a Facebook group for an easy butternut squash cake recipe with boxed mix—flavor meets convenience in the best way.
Presentation:
People absolutely lose their minds when I serve this Butternut Squash-Apple Coffee Cake at brunch. It looks humble but hits like a flavor bomb that gets everyone talking.
Plate a generous square dusted with powdered sugar or drizzle with a classic cream cheese glaze for that sweet tang contrast. The glaze ups the wow factor and adds visual appeal.
Pair it with strong coffee or chai for a morning treat or with spiced cider if it’s a cozy fall dessert idea you’re after. Trust me, these bold combos bring out the best in both the squash and apple flavors.
For gatherings, serve alongside whipped mascarpone or a scoop of cinnamon ice cream. Crowd reactions? Jaw drops, plate licking, and requests for seconds. This Butternut Squash-Apple Coffee Cake absolutely slays at dinner parties!
Got leftovers? Warm up slices and top with nut butter or Greek yogurt to turn them into a decadent breakfast or snack.
Curious about seasonal spins? I’ve swapped out apple for pear or sprinkled in cranberries to switch up the flavor profile. All versions sing with squash and apple baking bliss.
If you’re hunting for more fall dessert ideas beyond cookies, check out this Fall dessert recipes beyond cookies? that will keep your taste buds dancing.
FAQs:
A: Yes! Add extra cinnamon or a pinch of cayenne for a subtle kick. During testing, upping cinnamon became my secret for cozy warmth without overpowering. Bold flavor adventurers should totally try!
A: Use canned puree—or even sweet pumpkin puree. I tested both, and while fresh-roasted squash wins, canned options still deliver a moist cinnamon coffee cake that wows.
A: The top will be golden and springy. Stick a toothpick in; it should come out clean or with moist crumbs, not wet batter.
A: Absolutely. Pears, cranberries, or even chopped figs work great. Each brings a unique twist but keeps that moist texture and flavor combo alive.
A: Wrap tightly and refrigerate up to 3 days or freeze up to a month. Reheat gently before serving for optimal moist cinnamon coffee cake vibes.
A: Substitute butter for coconut oil and eggs with flax eggs. Expect a slightly denser texture but all the bold flavor still shines.
A: Yes! Baking time drops to around 20-25 minutes. Muffins are great for grab-and-go flavor adventures.
For a rich cream cheese topping option, peek into this Butternut Squash Cake with Cream Cheese Icing – Pastry Affair to amp it up when you’re in the mood for extra indulgence.
Community feedback loves the moist cinnamon coffee cake texture this recipe nails, and everyone keeps coming back for that perfect squash and apple baking combo.
Conclusion:
This Butternut Squash-Apple Coffee Cake is everything Cuba Queen stands for—fearless flavor combos that make every bite feel like a party. You’re eating fall’s richest flavors in a moist cinnamon coffee cake that’s got the squash and apple baking mojo perfected.
- Always roast your squash—this step changes the flavor on another level.
- Don’t overmix the batter to keep that tender crumb.
- Use tart apples for balance and brightness in every bite.
I’ve whipped baked versions with pear swaps, ones loaded with pecans, and even tried coconut sugar for a subtle twist. The original with Granny Smith apples gets the biggest cheers every time.
I want you to own this Butternut Squash-Apple Coffee Cake as your signature bold flavor move this season. Trust your kitchen vibes—I believe you’ve got it down!
Create your own Butternut Squash-Apple Coffee Cake memories that taste as exciting as they look. When you nail this, come share your results—I’m here cheering loud and proud!
Hungry for more? If this recipe rocks your world, you NEED to try my Butternut Squash Pancakes for morning fuel and cozy Butternut Squash Soup for that next-level comfort meal.
Ready. Set. Bake that flavor bomb!
Butternut Squash-Apple Coffee Cake
This moist and flavorful coffee cake combines the natural sweetness of butternut squash and apples with warm spices for a perfect autumn treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup peeled and grated butternut squash
- 1 medium apple, peeled and chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream until smooth.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the grated butternut squash, chopped apple, and walnuts if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, sprinkle the top with a cinnamon sugar mixture before baking or serve warm with a drizzle of maple glaze.