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sedroranch2 User ID: 4512047 256313
Reviewed Nov. 2, 2016

"What is Buttercup squash?? I'm familiar with Butternut, but not Buttercup."

MY REVIEW
bcybulski User ID: 6275684 231361
Reviewed Aug. 17, 2015

"Amazingly delicious"

MY REVIEW
delowenstein User ID: 3766053 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"

MY REVIEW
cjkirkwood User ID: 1251483 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."

MY REVIEW
57jean User ID: 5323759 15803
Reviewed Sep. 10, 2011

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

MY REVIEW
htalbott User ID: 3884606 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."

MY REVIEW
char04 User ID: 2958136 47448
Reviewed Aug. 14, 2010

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

MY REVIEW
CWOCN User ID: 4346648 19798
Reviewed Jul. 5, 2010

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

MY REVIEW
vmbry User ID: 2459876 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!"

MY REVIEW
twhite User ID: 1103917 48652
Reviewed Aug. 12, 2009

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

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