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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

Ingredients

  • STREUSEL:
  • 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 or margarine
  • CAKE:
  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 2 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

Directions

  • 1. Combine the first six ingredients. Cut in butter until crumbly; set aside. In a mixing bowl, cream shortening and sugar. Beat in eggs, one at a time. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture. Spoon half into a greased 9-in. springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel. Top with remaining streusel. Bake at 350° for 50-55 minutes or until cake tests done. Cool for 10 minutes; remove sides of pan. Combine glaze ingredients; 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

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MY REVIEW
Cindy
Reviewed Nov. 3, 2017

"I used apple butter instead of applesauce and it turned out delicious. Perfect fall, winter comfort food!"

MY REVIEW
sedroranch2
Reviewed Nov. 2, 2016

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

MY REVIEW
bcybulski
Reviewed Aug. 17, 2015

"Amazingly delicious"

MY REVIEW
delowenstein
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
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
Reviewed Sep. 10, 2011

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

MY REVIEW
htalbott
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
Reviewed Aug. 14, 2010

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

MY REVIEW
CWOCN
Reviewed Jul. 5, 2010

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

MY REVIEW
vmbry
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!"

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