Show Subscription Form

Buttercup Squash Coffee Cake Recipe
Buttercup Squash Coffee Cake Recipe photo by Taste of Home

Buttercup Squash Coffee Cake Recipe

Read Reviews
5 11
Publisher Photo
My father grows a large 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
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 10-12 servings


  • 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
  • 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

Nutritional Facts

1 serving (1 piece) equals 351 calories, 14 g fat (4 g saturated fat), 43 mg cholesterol, 260 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.


  1. In a small bowl, combine the first six ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, one 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.
  2. Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture.
  3. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of pan.
  4. Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake. Yield: 10-12 servings.
Originally published as Buttercup Squash Coffee Cake in Taste of Home August/September 1997, p29

Nutritional Facts

1 serving (1 piece) equals 351 calories, 14 g fat (4 g saturated fat), 43 mg cholesterol, 260 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Buttercup Squash Coffee Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 17, 2015

"Amazingly delicious"

Reviewed Mar. 4, 2015

"I prepared this cake for the first time since the cooking challenge this week was for winter squash. I DID make my usual recipe adjustments and this recipe was among the recipes I'd adjusted! With the crumb mixture, I omitted the oats! For me, this worked out well-especially since it was a squash coffee cake, I figured with just a regular crumb topping, folks would go for that! Cake: I used 1/2 cup margarine, rather than butter-flavored shortening! I also used: 1 Tbsp. ground Navel orange for flavor! I'd used 1 tsp. each of baking soda and salt instead of 1/2 tsp.! I'd kept the baking powder and flour the same! I also used 1/4 tsp. EACH of ground nutmeg, ginger and ground cloves! For the squash, I'd cooked a 12-oz. package of frozen squash in our microwave oven as package directed and measured it out when it was finished with the prescribed time. I got exactly 1 cup! I added the applesauce along with the sifted dry ingredients to batter after adding squash and vanilla to creamed mixture and beat 5 minutes. I'd creamed the sugar and butter until light and fluffy and then added the eggs, beating 5 minutes each on medium speed. I'd then blended in squash and vanilla, beating 5 minutes on medium speed. I did grease and flour a 9" springform pan, spread 1/2 the batter into prepared pan, then sprinkled with 1/2 of the crumb mixture. I then spooned rest of batter evenly over crumb mixture and topped with remaining crumb mixture.

I baked 50 minutes at 350o F. I had placed the cake pan on a baking sheet, with bottom wrapped in aluminum foil so the bottom would not leak! Taste of Home gave this very helpful tip! I did cool in pan 10 minutes, then carefully removed sides, turned cake over and eased the bottom of pan off of the cake. I then turned cake right-side up to cool completely.
I purposely included applesauce IN the batter, rather than spreading over cake batter!
I also left the cake UNGLAZED! Thank you for this recipe! delowenstein"

Reviewed Oct. 4, 2011

"The family loved this moist coffee cake! For the cake I used 1/4c. shortening & 1/4 c. butter, 1 egg & 1/4 c. egg substitute, 1/4t. salt."

Reviewed Sep. 10, 2011

"i can peaches so instead of apple sauce iused mashed peashes. it was great"

Reviewed Oct. 15, 2010

"I didn't have a springform pan so instead I baked it in 3 round cake pans, it tastes delicious but it turned out dry. I'm not sure yet it it was the recipe or baking it in 3 pans that made it dry, but it will need some adjustments for me to make it again."

Loading Image