The fall is in full swing and this means we still have a few more weeks to enjoy a variety of pumpkins. I already shared with you my Healthy Pumpkin Waffles recipe and Baked Spaghetti Squash with Meatballs. Today it’s time for butternut squash!
Butternut Squash Coffee Cake has very moist texture, filled with chunks of butternut squash and apple, sprinkled with sweet and crunchy topping! It’s a great dessert for an afternoon coffee or after dinner party with the whole family.
Ingredients for the cake:
2 lb. butternut squash
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup sugar
¼ cup soften butter
1 cup plain Greek yogurt
3 eggs
1 cup diced Fuji apples
Ingredients for the topping:
½ cup roasted pecans
1/3 cup brown sugar
3 tablespoons flour
3 tablespoons butter
½ teaspoon cinnamon
Step 1
Peel, seed and cut the butternut squash into small pieces. Place it in an even layer on the greased baking sheet and roast at 425 degrees for 25 minutes.
Step 2
In a bowl mix together all the dry ingredients for the cake. Reserve 1 cup of roasted squash and place remaining squash in the food processor.
Step 3
Pulse the food processor for a few times in order to puree the pumpkin. Add plain Greek yogurt, eggs and mix until smooth.
Step 4
In a mixer bowl beat 1/3 cup of sugar and ¼ cup of soften butter until fluffy. Beet in the squash mixture until smooth.
Step 5
Add the dry ingredients and mix until combined.
Step 6
Fold in 1 cup of peeled and diced Fuji apples and reserved roasted butternut squash. Mix all together.
Step 7
Reduce oven heat to 350 degrees. In a small bowl mix together all the ingredients for the topping until crumbly.
Step 8
Coat a baking dish with cooking spray and pour in the dough mixture. Sprinkle with the topping mixture and bake for 45-50 minutes or until wooden pick inserted in the center comes out clean.
Enjoy!
Note:
If you use sugar covered pecans (like I did), reduce the amount of brown sugar to ¼ cup.
- 2 lb. butternut squash
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup sugar
- ¼ cup soften butter
- 1 cup plain Greek yogurt
- 3 eggs
- 1 cup diced Fuji apples
- ½ cup roasted pecans
- 1/3 cup brown sugar
- 3 tablespoons flour
- 3 tablespoons butter
- ½ teaspoon cinnamon
- Peel, seed and cut the butternut squash into small pieces. Place it in an even layer on the greased baking sheet and roast at 425 degrees for 25 minutes.
- In a bowl mix together all the dry ingredients for the cake. Reserve 1 cup of roasted squash and place remaining squash in the food processor.
- Pulse the food processor for a few times in order to puree the pumpkin. Add plain Greek yogurt, eggs and mix until smooth.
- In a mixer bowl beat 1/3 cup of sugar and ¼ cup of soften butter until fluffy. Beet in the squash mixture until smooth.
- Add the dry ingredients and mix until combined.
- Fold in 1 cup of peeled and diced Fuji apples and reserved roasted butternut squash. Mix all together.
- Reduce oven heat to 350 degrees. In a small bowl mix together all the ingredients for the topping until crumbly.
- Coat a baking dish with cooking spray and pour in the dough mixture. Sprinkle with the topping mixture and bake for 45-50 minutes or until wooden pick inserted in the center comes out clean.
- If you use sugar covered pecans (like I did), reduce the amount of brown sugar to ¼ cup.
Leave a Reply