Back to Buttercup Squash Coffee Cake

Print Options


Card Sizes

Buttercup Squash Coffee Cake Recipe

Buttercup Squash Coffee Cake Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 piece: 351 calories, 14g fat (4g saturated fat), 43mg cholesterol, 260mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 5g protein .

Reviews for Buttercup Squash Coffee Cake

Sort By :
bcybulski 231361
Reviewed Aug. 17, 2015

"Amazingly delicious"

delowenstein 222037
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"

cjkirkwood 21565
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."

57jean 15803
Reviewed Sep. 10, 2011

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

htalbott 50194
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."

char04 47448
Reviewed Aug. 14, 2010

"This was fantastic. A great way to use up squash from the garden."

CWOCN 19798
Reviewed Jul. 5, 2010

"Used butternut squash out of the garden - good cake - a little too much sugar topping."

vmbry 48655
Reviewed May. 12, 2010

"Great cake. Used apple butter istead of applesauce. Don't really use instant oats but found a packet of cinnamon spice instant so scooped the oats out of it and used. Came out SO GOOD!"

twhite 48652
Reviewed Aug. 12, 2009

"This is a wonderfully moist coffee cake! The whole family loves it! Thanks for sharing!"

mellowinRI 21563
Reviewed May. 10, 2008

"Absolutely attractive and delicious coffee cake!

I made it with the beautiful buttercup squash my Dad grew in his garden and the result was sooo good, yet I managed to misplace this recipe for a long time, so I am so thrilled to have found it again! It's a keeper!"

free68 77014
Reviewed May. 2, 2008

"It sounds good so will try it when I get some buttercup squash. I get sooo much of them that this recipe will help out to make it differantly.


Loading Image