Butternut Squash Apple Coffee Cake Recipe

There’s a certain magic that happens when the air starts to get that crisp, cool edge, isn’t there? It whispers of changing leaves, cozy sweaters, and the absolute joy of baking something truly comforting. This Butternut Squash Apple Coffee Cake recipe has become one of those cherished treasures in our home, a dish that effortlessly bridges the gap between the last golden days of summer and the deep, rich warmth of autumn. It’s not overly sweet, allowing the gentle earthy notes of butternut squash to mingle beautifully with the bright, crisp snap of apples and a gentle hug of warming spices. For me, it embodies everything I love about this season: simplicity, natural flavors, and the kind of warmth that settles deep into your soul. If you’re looking for a recipe that feels like a quiet morning spent with a good book and a warm cup of coffee, something that fills your home with the most inviting aroma, then I think you’re going to find a special place in your heart for this one.

Oh, the mornings this cake has seen in our kitchen! I remember one particular Saturday, the kind where the sun was just starting to peek through the kitchen window, casting long, soft shadows across the countertop. I’d pulled the coffee cake from the oven a little while before, and it was cooling on a wire rack, its cinnamon-scented steam still curling softly into the air. Our youngest, Lily, had woken up earlier than usual, her little bare feet padding quietly across the floor, drawn by the smell. She stood on a stool, chin barely clearing the counter, just gazing at the golden-brown crust. My husband, Mark, came in shortly after, still half-asleep, and poured himself a cup of coffee. He leaned against the counter, just watching her, a quiet smile playing on his lips. When the cake was finally cool enough to slice, I cut a generous piece for each of us, a small dollop of whipped cream on top, and we sat there, three sleepy heads, enjoying our breakfast in near silence, just the clinking of forks and the occasional “Mmm” from Lily. It wasn’t a grand event, just a small, perfect moment of family comfort, sweetened by cake and a quiet morning together. Those are the memories I hold closest, the ones that truly nourish the heart.

Slow Moments

There’s a quiet rhythm to making this coffee cake that I truly cherish. It starts with the gentle thud of the butternut squash on the cutting board, then the soft scraping of a spoon as I scoop out the seeds, feeling the smooth, cool flesh. Peeling the apples, the scent of their crispness rising to meet me, always reminds me of childhood trips to the orchard. As I stir the dry ingredients, the cinnamon and nutmeg release their intoxicating perfumes, promising warmth even before the oven is on. Then, the wet ingredients folding in, the batter turning a beautiful pale orange, thick and inviting. I take my time, letting my thoughts drift, sometimes humming a quiet tune. Pouring it into the pan, smoothing the top, then adding that comforting streusel topping, each sprinkle a little wish for coziness. While it bakes, the hum of the oven is a soothing backdrop to the quiet house, and the aroma that slowly starts to bloom and fill every corner is simply heavenly. It’s a moment to pause, to breathe, to anticipate the simple joy of sharing something made with love. My little golden retriever, Gus, usually settles near the oven, nose twitching, dreaming his own sweet dreams of cake crumbs.

Time-Saving Hacks

– On those busy weekdays when you still crave a little something homemade, you can absolutely roast and mash the butternut squash the night before. Just pop it in an airtight container in the fridge, and it’ll be ready to go in the morning. It shaves off a good chunk of prep time, making weekend baking feel almost effortless.
– Don’t shy away from using pre-chopped apples if your grocery store offers them! Sometimes, a little shortcut makes all the difference in getting a treat on the table. And honestly, a good quality pre-made pumpkin pie spice blend works wonders if you don’t have all the individual spices on hand.
– While speed is often appealing, I’ve found that letting the cake cool fully before slicing actually makes a huge difference. Those extra moments allow the flavors to deepen and the crumb to set beautifully, making for a much cleaner slice and a more delightful experience. Sometimes, slowing down truly is the best hack.

Serving Ideas

This Butternut Squash Apple Coffee Cake is truly delightful on its own, but it also plays well with others! For a simple weeknight dessert or breakfast, a generous slice with a warm mug of your favorite coffee or a steaming cup of spiced tea is just perfect. If you’re leaning into a slower weekend brunch vibe, a dollop of freshly whipped cream or a small scoop of vanilla bean ice cream really elevates it, making it feel extra special. We sometimes enjoy it with a side of fresh berries, or perhaps a glass of `[Warm Apple Cider](https://aaa-recipes.com/warm-apple-cider-recipe)` for a double dose of autumnal comfort. For the little ones, a tall glass of cold milk is always a hit!

✔Tips & Mistakes

One friendly tip I’ve learned over the years is to make sure your butternut squash is really well-mashed and cooled before you add it to the wet ingredients. A warm squash can sometimes start cooking the eggs a little too soon, and lumpy squash just won’t give you that silky-smooth crumb we’re aiming for. Another thing I once learned the hard way (and honestly, who hasn’t?) is not to overmix the batter. When you’re adding the dry ingredients to the wet, just mix until everything is *just* combined. A little lumpiness is perfectly fine. Overmixing can develop the gluten too much, leading to a tougher cake, and we want that lovely tender crumb, don’t we? So, be gentle, be kind to your batter, and it will be kind back to you!

✔Storage Tips

This coffee cake keeps beautifully, which is always a bonus for those delightful next-day nibbles. Once it’s completely cooled, I like to store it in an airtight container at room temperature for up to three days. It stays wonderfully moist, and those spices seem to deepen even more overnight. It’s absolutely lovely cold with your morning coffee, but if you prefer it warm, a quick zap in the microwave for 15-20 seconds brings it right back to that fresh-from-the-oven coziness. It also makes for a rather perfect little treat packed in a lunchbox for a midday pick-me-up!

✔Variations and Substitutions

Oh, the fun we can have with variations! While I adore the classic, I’ve definitely played around a bit. You could swap out half the all-purpose flour for a whole wheat pastry flour for a slightly nuttier flavor and a touch more goodness. If you’re not a fan of butternut squash, pureed sweet potato works just as beautifully, offering a similar moisture and gentle sweetness. For the apples, feel free to use your favorite baking apple – a mix of Granny Smith and Honeycrisp gives a lovely balance of tart and sweet. I’ve also added a touch of orange zest to the batter sometimes, which brightens everything up in such a lovely way, especially if you’re using a sweeter apple. And if you’re feeling adventurous, a handful of chopped pecans or walnuts folded into the batter or sprinkled on top of the streusel adds a delightful crunch and extra warmth.

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Butternut Squash Apple Coffee Cake Recipe

This delicious dessert combines sweet apples and rich butternut squash for a comforting treat.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cups granulated sugar
• ▢ 1 cup mashed butternut squash Cooked and cooled
• ▢ 1 cup chopped apples Use tart apples for best flavor
• ▢ 0.5 cups brown sugar
• ▢ 3 large eggs Room temperature
• ▢ 0.75 cups vegetable oil
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp cinnamon
• ▢ 0.25 tsp nutmeg
• ▢ 0.5 tsp salt

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
• In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, whisk eggs, then add sugar, brown sugar, oil, and vanilla. Mix well.
• Fold in the mashed butternut squash and chopped apples.
• Gradually mix the dry ingredients into the wet ingredients until just combined.
• Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Serve with a dollop of whipped cream or a drizzle of caramel sauce for added flavor.