Squash Coffee Cake

Squash Coffee Cake thumbnail
Squash coffee cake is tasty and healthy at the same time.

A squash coffee cake is a spiced, moist delicacy often prepared with a crunchy streusel topping, glaze and applesauce between the layers. It is considered a healthier dessert choice for many because it is baked, not fired and contains ingredients like squash, oats and nuts, which are good for your health. It is a treat for children and adults alike and can grace any occasion, from house parties to formal dinners. Preparing squash coffee cake requires only basic baking skills, equipment and ingredients.

Things You'll Need

  • 3 small-to-medium mixing bowls
  • Fork or dough blender
  • Mixing spoon or stand mixer
  • 9-inch springform pan, greased
  • For Struesel:
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup chopped nuts
  • 1/4 cup quick-cooking oats
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons cold butter
  • For Cake:
  • 1/2 cup butter flavor shortening
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup mashed cooked butternut squash
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 pinch ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsweetened applesauce
  • For Glaze:
  • 1/4 teaspoon vanilla extract
  • 1/2 cup confectioner's sugar
  • 1 1/2 teaspoons hot water
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    • 1

      Combine 1/4 cup brown sugar, 1/4 cup all-purpose flour, 1/4 cup sugar, 1/4 cup chopped nuts, 1/4 cup quick-cooking oats and 1 1/2 teaspoons ground cinnamon for the streusel in a mixing bowl. Cut the cold butter into small pieces and use a fork or dough blender to add it to the combination; mix until it is crumbly, then set it aside.

    • 2

      Use a medium-size mixing bowl to cream the shortening and sugar by beating it with a spoon or in a stand mixer at low speed setting. Beat the mixture until it is fluffy. Beat the eggs in one at a time. Then mix in the cooked and mashed squash and vanilla.

    • 3

      Combine all the dry ingredients in another mixing bowl. Add the dry ingredient mixture slowly and gradually to the creamed mixture you prepared earlier. Once the batter is ready, gently and carefully use a spoon to transfer half of it into a greased 9-inch springform pan. Spread the applesauce over the batter you put in the pan and sprinkle it with half of the streusel. Use the spoon to transfer the remaining batter evenly over the streusel. Top this mixture with the remainder of the streusel.

    • 4

      Bake the mixture in an oven at 350 degrees Fahrenheit for about 50 to 55 minutes. Check to see if the cake is done by inserting a toothpick near the center of the cake. If it comes out totally clean the cake is done. Cool the cake for about 10 minutes before you remove the sides of the pan.

    • 5

      Mix 1/4 teaspoon vanilla extract, 1/2 cup confectioner's sugar and 1 1/2 teaspoons hot water in a small bowl. Gently and evenly drizzle the concoction over the cooled coffee cake, then serve fresh.

Tips & Warnings

  • To cook butternut squash, cut off top and bottom, then quarter or halve. Scoop out the seeds and place pieces skin side down in a microwaveable dish. Microwave on high 6 to 8 minutes. Cool slightly, then scoop out flesh and mash.

  • Another way of making sure that the cake is ready is pressing the cake gently in the center. If baked right, it will spring back.

  • Do not remove the sides of the pan immediately after cooking it in the oven. Removing it too soon can cause a drastic change in the shape and texture of the cake.

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  • Photo Credit Brand X Pictures/Brand X Pictures/Getty Images

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