BUTTERNUT SQUASH COFFEE CAKE RECIPES

Name: Butternut Squash Coffee Cake
Prep time: 15 min
Cook time: 1 h 25 min
Yield: 12
Ingredients: 0.5 c. of Hy-Vee granulated sugar; 2 tsp. of Hy-Vee ground cinnamon; 0.25 tsp. of Hy-Vee ground nutmeg; 0.5 c. of Hy-Vee pecan pieces; 2 c. of Hy-Vee all-purpose flour; 1.5 tsp. of Hy-Vee baking soda; 2.5 tsp. of pumpkin pie spice; 0.75 tsp. of Hy-Vee salt; 2 tsp. of ginger paste; 0.5 c. of Hy-Vee vegetable oil; 1.25 c. of Hy-Vee brown sugar; 2 Hy-Vee large eggs; 0.5 c. of Hy-Vee 2% reduced-fat milk; 2 c. of butternut squash

BUTTERNUT SQUASH COFFEE CAKE - HY-VEE RECIPES AND IDEAS

Butternut Squash Coffee Cake - Hy-Vee Recipes and Ideas image

Our butternut squash coffee cake combines everything you love about coffee cake with the flavors of carrot cake. Using butternut squash gives a sweeter flavor when compared to carrots and also adds moisture to the cake.

Provided by Hy-Vee Test Kitchen

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 12

Number Of Ingredients 14

Ingredients

0.5 c. of Hy-Vee granulated sugar
2 tsp. of Hy-Vee ground cinnamon
0.25 tsp. of Hy-Vee ground nutmeg
0.5 c. of Hy-Vee pecan pieces
2 c. of Hy-Vee all-purpose flour
1.5 tsp. of Hy-Vee baking soda
2.5 tsp. of pumpkin pie spice
0.75 tsp. of Hy-Vee salt
2 tsp. of ginger paste
0.5 c. of Hy-Vee vegetable oil
1.25 c. of Hy-Vee brown sugar
2 Hy-Vee large eggs
0.5 c. of Hy-Vee 2% reduced-fat milk
2 c. of butternut squash

Steps:

1.
Preheat oven to 350 degrees. Spray a 6 cup bundt pan with Hy-Vee baking cooking spray; set aside.
2.
Place granulated sugar, cinnamon, nutmeg, and toasted pecans into a small bowl. Stir to combine and set aside.
3.
Whisk together flour, baking soda, pumpkin pie spice, and salt into a large bowl; set aside.
4.
Beat together ginger paste, vegetable oil, brown sugar, eggs, milk, and grated butternut squash in a large bowl. Slowly beat into flour mixture until just combined.
5.
Pour half of the batter into prepared bundt pan, layer with cinnamon sugar mixture, and top with remaining batter.
6.
Bake for 1 hour or until knife inserted near center of cake comes out clean. Cool for 10 minutes on a wire cooling rack and remove from bundt pan. Cool slightly before serving.

Nutrition Facts : Calories 340, FatContent 14g, SaturatedFatContent 2g, TransFatContent 0g, CholesterolContent 30mg, SodiumContent 330mg, CarbohydrateContent 52g, FiberContent 2g, SugarContent 32g, ProteinContent 4g

BUTTERCUP SQUASH COFFEE CAKE RECIPE: HOW TO MAKE IT

Buttercup Squash Coffee Cake Recipe: How to Make It image

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

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 27

Ingredients

CRUMB MIXTURE:
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup chopped nuts
1-1/2 teaspoons ground cinnamon
3 tablespoons cold butter
CAKE:
1/2 cup butter-flavored shortening
1 cup sugar
2 large eggs, room temperature
1 cup mashed cooked buttercup squash
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 cup unsweetened applesauce
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-1/2 teaspoons hot water

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, FatContent 14g fat (4g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 260mg sodium, CarbohydrateContent 53g carbohydrate (32g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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