Okay, fellow flavor seekers! Let’s talk about a coffee cake that sings of autumn and family gatherings: Butternut Squash-Apple Coffee Cake. This isn’t just a cake; it’s a warm hug on a plate, a celebration of seasonal flavors, and a delicious way to bring everyone together. I remember one particularly chilly October morning when my family was feeling a bit down. I decided to bake this Butternut Squash-Apple Coffee Cake, and the aroma alone lifted their spirits. It’s now a tradition, and I’m excited to share my Butternut Squash-Apple Coffee Cake secrets with you, so you can create a heartwarming tradition in your own kitchen!
For me, cooking is about connection – it’s about creating moments where we can all slow down and appreciate the simple things. This Butternut Squash-Apple Coffee Cake is one of those dishes that just seems to spark joy. The warmth of the spices, the sweetness of the apple, and the subtle earthiness of the butternut squash – it all comes together in perfect harmony. It’s not always been perfect, mind you! I had a few dense disasters along the way, but that’s how we learn, right? I’m excited to share my experiences, so you can skip those mishaps and go straight to baking bliss.
This recipe is more than just a list of ingredients and instructions; it’s an invitation to join me on a journey of flavor discovery. We’ll explore how to bring out the best in each ingredient, how to balance sweetness and spice, and how to create a coffee cake that your family will rave about. So, if you’re looking for a genuine, flavorful meal to share with your loved ones, look no further. Let’s get baking and create some magic with this Butternut Squash-Apple Coffee Cake!
INGREDIENTS You’ll Need:
Here’s what you’ll need to make this delightful Butternut Squash-Apple Coffee Cake. Trust me, this ingredient list focuses on quality over quantity for authentic flavors!
- 2 cups all-purpose flour: I prefer unbleached for its natural flavor.
- 1 teaspoon baking soda: Helps give the coffee cake a light and airy texture.
- 1/2 teaspoon baking powder: For an extra lift.
- 1/2 teaspoon salt: Balances the sweetness.
- 1 teaspoon ground cinnamon: A warm, comforting spice.
- 1/2 teaspoon ground nutmeg: Adds a hint of cozy warmth.
- 1/4 teaspoon ground cloves: A little goes a long way, adding depth.
- 1 cup granulated sugar: For sweetness.
- 1/2 cup packed brown sugar: Adds a touch of molasses-like flavor.
- 1 cup vegetable oil: Keeps the coffee cake moist.
- 2 large eggs: Adds richness and structure.
- 1 teaspoon vanilla extract: Enhances the other flavors.
- 1 cup butternut squash puree: Adds moisture and a subtle sweetness. For the best flavor in your Butternut Squash-Apple Coffee Cake, I recommend roasting your own butternut squash.
- 1 cup peeled and diced apples: I like Honeycrisp or Granny Smith for their flavor and texture.
- 1/2 cup chopped walnuts or pecans (optional): Adds a nice crunch.
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
This Butternut Squash-Apple Coffee Cake proves that authentic flavor comes from thoughtful ingredient choices. You’ll find the freshest ingredients for this Butternut Squash-Apple Coffee Cake at your local farmers market, especially during the fall. I always source my apples and butternut squash locally, as the flavor is just unbeatable. My family loves when I add a sprinkle of turbinado sugar to the streusel topping of our Butternut Squash-Apple Coffee Cake for an extra bit of sparkle and crunch.
Let’s Create This Together!
Now, let’s get our hands floury and create this comforting Butternut Squash-Apple Coffee Cake together!
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In my kitchen, this flavorful Butternut Squash-Apple Coffee Cake typically takes about 40-45 minutes to bake, but every oven is different.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures that the spices are evenly distributed throughout the batter. Perfect time to appreciate the aromatic transformation!
- In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well until combined.
- Add the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough coffee cake.
- Fold in the butternut squash puree and diced apples. Gently stir until evenly distributed. This Butternut Squash-Apple Coffee Cake should fill the kitchen with amazing aromas by now.
- Prepare the streusel topping. In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour the batter into the prepared baking pan. Sprinkle the streusel topping evenly over the batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Don’t be surprised if your Butternut Squash-Apple Coffee Cake develops a beautiful golden-brown crust on top.
- Let the coffee cake cool in the pan for 10-15 minutes before slicing and serving. Here’s where I used to miss a key step with my Butternut Squash-Apple Coffee Cake – learn from my experience! Allowing it to cool slightly helps it hold its shape when you slice it.
While your Butternut Squash-Apple Coffee Cake is developing these flavors, take a moment to appreciate creating something special for your family! This squash apple cake recipe is truly special!
How We Love to Enjoy This!
This Butternut Squash-Apple Coffee Cake is a delight any time of day, but here are some of our favorite ways to enjoy it.
The family gathers quickly when this aromatic Butternut Squash-Apple Coffee Cake appears with a warm cup of coffee or tea. It’s perfect for a weekend brunch, a cozy afternoon snack, or even a light dessert after dinner. We also love serving it with a dollop of whipped cream or a scoop of vanilla ice cream.
If you want to make it extra special, try serving it with a side of sautéed apples with cinnamon and brown sugar. The warm, spiced apples complement the flavors of the coffee cake perfectly. This Butternut Squash-Apple Coffee Cake is perfect for those evenings when we want something truly satisfying!
For a festive presentation, dust the coffee cake with powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk. You can even add a sprinkle of chopped nuts for extra crunch. If you happen to have any leftovers (which is rare in my house!), you can transform them into a delicious bread pudding. Just cube the coffee cake, soak it in a mixture of eggs, milk, sugar, and spices, and bake until golden brown.
During the fall, we love adding a touch of maple syrup to the batter or topping for an extra layer of flavor. And in the winter, we sometimes add a handful of dried cranberries or chopped dates for a festive twist. Our guests always rave about this delicious Butternut Squash-Apple Coffee Cake.
This flavorful Butternut Squash-Apple Coffee Cake reminds me of another family favorite, Butternut Squash and Turkey Chili.
FAQs: Your Questions Answered
Here are some frequently asked questions about this Butternut Squash-Apple Coffee Cake. I hope these answers will help you create a delicious and memorable coffee cake for your family!
Q: Can I use canned butternut squash puree?
A: Yes, you can use canned butternut squash puree, but I highly recommend roasting your own for the best flavor. Roasting brings out the natural sweetness of the squash and adds a depth of flavor that you just can’t get from canned puree.
Q: Can I substitute the apples with another fruit?
A: Absolutely! Pears, cranberries, or even chopped dates would be delicious in this coffee cake. Get inspired, and bake this fall coffee cake with the most delicious ingredients!
Q: Does this Butternut Squash-Apple Coffee Cake really satisfy hearty appetites?
A: It sure does! The combination of butternut squash, apples, and spices makes it surprisingly filling. It’s perfect for a weekend brunch or a cozy afternoon snack.
Q: What if someone in my family prefers milder flavors in their Butternut Squash-Apple Coffee Cake?
A: No problem! Simply reduce the amount of cinnamon, nutmeg, and cloves in the recipe. You can also use a milder variety of apple, such as Golden Delicious.
Q: How can I prepare this Butternut Squash-Apple Coffee Cake ahead for busy weeks?
A: You can bake the coffee cake ahead of time and store it in an airtight container at room temperature for up to 2 days. Or, you can freeze it for up to 2 months. Just be sure to wrap it tightly to prevent freezer burn.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. I recommend using a blend that is specifically designed for baking.
Q: Can I reduce the amount of sugar in this Butternut Squash-Apple Coffee Cake recipe?
A: Yes, you can reduce the sugar by about 1/4 cup without significantly affecting the texture or flavor of the coffee cake. For more genuine cooking ideas for family meals, explore Hidden Heart Chocolate Loaf Cake.
Final Kitchen Wisdom:
This Butternut Squash-Apple Coffee Cake supports my family’s authentic meal goals because it’s made with wholesome ingredients, it’s packed with flavor, and it’s a dish that everyone enjoys. It’s a reminder that the best meals are often the ones that are made with love and shared with family and friends.
My Butternut Squash-Apple Coffee Cake Flavor Secrets:
- Roasting the butternut squash: This brings out its natural sweetness and adds a depth of flavor.
- Using a combination of spices: Cinnamon, nutmeg, and cloves create a warm, comforting aroma and flavor.
- Adding a touch of brown sugar: This adds a hint of molasses-like flavor that complements the other ingredients perfectly.
Family-Tested Butternut Squash-Apple Coffee Cake Variations:
- Maple-Pecan: Add 1/4 cup of maple syrup to the batter and top with chopped pecans.
- Cranberry-Orange: Add 1/2 cup of dried cranberries and the zest of one orange to the batter.
- Chocolate Chip: Add 1/2 cup of chocolate chips to the batter.
My son, David, prefers the Chocolate Chip version, while my daughter, Sarah, loves the Maple-Pecan. As for me, I’m a purist – I love the classic Butternut Squash-Apple Coffee Cake just as it is! I encourage you to experiment with different variations and make this recipe your own signature version. If your family loves these authentic flavors, they’ll appreciate Red Velvet Cream Cheese Bundt Cake.
I hope this recipe brings as much joy to your family as it has to mine. Remember, cooking is about more than just following a recipe; it’s about creating memories and sharing love through food. I have no doubt that you will have cooking success, and that your family will adore this satisfying Butternut Squash-Apple Coffee Cake.
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Butternut Squash-Apple Coffee Cake
This Butternut Squash-Apple Coffee Cake is the perfect autumnal treat! Moist and flavorful, it combines the sweetness of apples and butternut squash with a warm spice blend for a delightful breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated butternut squash
- 1 cup chopped apple (such as Honeycrisp or Gala)
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the grated butternut squash and chopped apple.
- Pour the batter into the prepared baking pan.
- Prepare the streusel topping: In a small bowl, combine flour, brown sugar, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped nuts, if using.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before slicing and serving.
Notes
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.