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
Scale
- 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.
Find it online: https://cubaqueen.com/butternut-squash-apple-coffee-cake/