Butternut Squash Coffee Cake

Recipe

Dessert
Butternut Squash Coffee Cake

Primary Media

Slice of butternut squash coffee cake on a plate with a fork

User Rating

4.91 out of 5 stars
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11 ratings

Recipe Data

12
Servings
15min
Prep
1hr25min
Total

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    Description

    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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    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
    2Hy-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
    • Whisk
    • Large bowl
    • Stand or electric hand mixer
    • Knife
    • Wire cooling rack

    Directions

    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

    Servings

    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 30mg
    • Sodium: 330mg
    • Total Carbohydrates: 52g
    • Protein: 4g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Test Kitchen