Preheat oven to 350 degrees. Spray a 6 cup bundt pan with Hy-Vee baking cooking spray; set aside.
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.
Servings and Ingredients
|½ c.||Hy-Vee granulated sugar|
|2 tsp.||Hy-Vee ground cinnamon|
|¼ tsp.||Hy-Vee ground nutmeg|
|½ c.||Hy-Vee pecan pieces, toasted and cooled|
|2 c.||Hy-Vee all-purpose flour|
|1 ½ tsp.||Hy-Vee baking soda|
|2 ½ tsp.||pumpkin pie spice|
|¾ tsp.||Hy-Vee salt|
|2 tsp.||ginger paste|
|½ c.||Hy-Vee vegetable oil|
|1 ¼ c.||Hy-Vee brown sugar, packed|
|2||Hy-Vee large eggs|
|½ c.||Hy-Vee 2% reduced-fat milk|
|2 c.||butternut squash, peeled, grated, and water pressed out|
Things To Grab
- 6 cup bundt pan
- Hy-Vee baking cooking spray
- Small bowl
- Large bowl
- Large bowl
- Stand or electric hand mixer
- Wire cooling rack
Place granulated sugar, cinnamon, nutmeg, and toasted pecans into a small bowl. Stir to combine and set aside.
Whisk together flour, baking soda, pumpkin pie spice, and salt into a large bowl; set aside.
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.
Pour half of the batter into prepared bundt pan, layer with cinnamon sugar mixture, and top with remaining batter.
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.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 30mg
- Sodium: 330mg
- Total Carbohydrates: 52g
- Protein: 4g
Hy-Vee Test Kitchen