I want to share a story about the moment I truly connected with the magic of a Butternut Squash-Apple Coffee Cake. It all started one crisp fall afternoon, when my kitchen smelled like cinnamon and roasting butternut squash. I was experimenting with balancing the sweet earthiness of butternut squash and the bright tartness of apples. It wasn’t an easy balance at first. Some earlier tries came out either too sweet or too dense. But once I found that perfect blend of warm spices and fresh fruit, my family’s faces lit up with surprise and delight.
My pops, usually the toughest critic, said, “Now this is something special.” Those few words turned my cooking adventure into a family tradition. The Butternut Squash-Apple Coffee Cake became a fall ritual, a cozy, comforting treat that brought us closer on weekend mornings. What surprised me the most was how the authentic flavors — gentle spiced butternut squash paired with crisp apples — could create such a warm sense of home and connection.
I want you, fellow flavor seekers, to find that same joy in your kitchen. This Butternut Squash-Apple Coffee Cake isn’t about fuss or fancy ingredients. It’s about simple, honest cooking that brings your family together. If your table needs a fall coffee cake recipe that carries that honest, hearty flavor with each bite, this is the one to try. Let’s get ready to bake something comforting, nourishing, and sure to become a family favorite in your home too.
Ingredients You’ll Need:
Here’s the heart of your Butternut Squash-Apple Coffee Cake. Trust me, this ingredient list focuses on quality over quantity for authentic flavors!
- 1 ½ cups peeled and grated fresh butternut squash (about 2 cups when peeled)
- 2 medium tart apples, peeled and diced (Granny Smith or Honeycrisp work perfectly)
- 2 cups all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup sour cream or plain Greek yogurt for extra moisture and tang
- ½ cup chopped toasted walnuts (optional but adds great texture)
For the topping (the classic spiced coffee cake crumble):
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
To get the freshest ingredients for this Butternut Squash-Apple Coffee Cake, I recommend visiting your local farmers’ market for butternut squash and apples. The bright seasonal flavor shines best when they’re freshly harvested. If sourcing local isn’t an option, look for firm, vibrant squash with no soft spots and apples that smell fresh and sweet.
My family loves when I add extra warmth from the spice trio of cinnamon, nutmeg, and clove. These spices don’t only add flavor; cinnamon helps balance blood sugar, and nutmeg and clove offer that nostalgic fall scent we all crave. This Butternut Squash-Apple Coffee Cake proves that authentic flavor comes from thoughtful ingredient choices and respect for the season’s gifts.
If you want a twist, you might swap the sour cream for buttermilk, adding an even tangier dimension. For a butternut squash dessert with richness, I often look to similar inspiration from recipes like the Butternut Squash Chocolate Chip Bundt Cake – Pastry Affair, which uses bold combinations of squash and warm spices beautifully.
Let’s Create This Together!
Ready for some kitchen adventures with your Butternut Squash-Apple Coffee Cake? Here’s my step-by-step guide to bring those authentic fall flavors to life.
- Preheat your oven to 350°F and grease a 9-inch springform pan or a 9×13 baking dish. Getting your pan ready early ensures your batter will slide out smoothly after baking.
- Prepare your squash and apples. Peel and grate the butternut squash, then peel and dice your apples into small chunks. This makes sure your Butternut Squash-Apple Coffee Cake has great texture with tender fruit pockets.
- Whisk the flour, baking powder, baking soda, salt, and your warm spices—cinnamon, nutmeg, ginger, and cloves—in a large bowl. This blend is the essential spiced core that gives your Butternut Squash-Apple Coffee Cake its distinct autumn breakfast cake personality.
- Cream softened butter with granulated sugar and brown sugar in another bowl until light and fluffy. For a moist and tender crumb, this step is key for incorporating air into the batter.
- Beat in the eggs one at a time, then mix in the vanilla extract. The eggs help set the cake’s structure, while vanilla adds a subtle sweetness that complements both butternut squash and apple layers.
- Fold the dry ingredients into the wet mixture slowly, alternating with sour cream. This method keeps the batter light and prevents overmixing, which can toughen the crumb. Your Butternut Squash-Apple Coffee Cake batter should be thick but easily spreadable.
- Stir in the grated butternut squash, diced apples, and walnuts (if using). This is when the cake really takes shape, promising a bouquet of flavors in every bite.
- Make the buttery crumble topping by combining flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold butter cubes with your fingers or a pastry cutter until it resembles coarse crumbs.
- Spread the batter into your prepared pan, then generously sprinkle the crumble topping all over. Don’t be shy here; this topping turns the cake into a spiced coffee cake everyone remembers.
- Bake for about 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center – it should come out with a few moist crumbs but no raw batter.
- Cool in the pan for about 20 minutes before serving. This resting time helps all those layers of flavor settle perfectly.
I remember when I first tried adding walnuts here. It brought a delightfully nutty crunch that made our autumn breakfast cake feel extra special. If you want a variation with cream cheese richness, look at the Butternut Squash Cake with Cream Cheese Icing – Pastry Affair, which complements these flavors brilliantly.
While your Butternut Squash-Apple Coffee Cake is baking, it’s easy to see how this fall coffee cake recipe earns its place in your family’s heart — dense enough to satisfy, spiced just right to invite second helpings.
How We Love to Enjoy This!
When our Butternut Squash-Apple Coffee Cake comes out of the oven, the whole family naturally gathers. It pairs beautifully with a hot cup of spiced apple cider or your favorite morning coffee. We love slicing it thick for a weekend brunch or a midday snack.
This spiced coffee cake is perfect for fall breakfasts, holiday gatherings, or cozy weekend treats. For added flair, I sometimes serve it alongside warm whipped cream or a drizzle of honey for a touch of extra sweetness.
Leftovers? We don’t let these go to waste. I love turning slices into quick bread pudding or warming them up with a scoop of vanilla ice cream for a butternut squash dessert inspired by our favorite fall flavors.
If you want to complement this cake with other comforting apple desserts, check out my caramel apple cheesecake bars on JustFlowe or salted caramel apple pie cheesecake recipes. These dishes bring more authentic apple cinnamon cake goodness to your family table.
I also admire how the Sourdough Pumpkin Coffee Cake – Farmhouse on Boone brings another seasonal favorite to the table — it’s a wonderful sidekick to your Butternut Squash-Apple Coffee Cake when you want to mix up your autumn breakfast cake rotation.
Guests often mention how the blend of squash and apple surprises them pleasantly. It’s a spiced coffee cake that feels both homey and a little indulgent without overwhelming sweetness. Perfect for families that appreciate genuine, balanced flavors.
FAQs: Your Questions Answered
Does this Butternut Squash-Apple Coffee Cake really satisfy hearty appetites?
Absolutely! The combination of moist butternut squash, apples, and warming spices creates a dense and hearty cake. It fills you up in a way that’s comforting for mornings or snack times.
What if someone in my family prefers milder flavors in their Butternut Squash-Apple Coffee Cake?
You can adjust the spice levels by cutting back on the cloves and ginger. The cinnamon alone carries plenty of warmth, and the natural sweetness from apples balances everything out nicely.
Can I prepare this Butternut Squash-Apple Coffee Cake ahead for busy weeks?
Yes! This cake actually tastes better the next day once the flavors have melded. Bake it the night before and store tightly wrapped. Rewarm slightly before serving for that fresh-baked feel.
Can I substitute gluten-free flour in this Butternut Squash-Apple Coffee Cake?
Yes, most gluten-free blends work well here. Because of the moisture from squash and apples, the cake stays tender. Just ensure your mix contains xanthan gum or a similar binder.
How do I store leftover Butternut Squash-Apple Coffee Cake?
Keep leftovers wrapped tightly at room temperature for up to 2 days, or refrigerate for up to a week. The flavors deepen as it sits — a nice surprise!
Could I add cream cheese icing like other butternut squash desserts?
Absolutely! Butternut Squash Cake with Cream Cheese Icing – Pastry Affair inspired me to try this addition. It adds a lush tanginess that pairs beautifully with the spiced cake.
What occasions suit serving this Butternut Squash-Apple Coffee Cake?
This autumn breakfast cake shines at weekend family gatherings, casual brunches, and holiday mornings. It’s approachable yet special — making loved ones feel cared for without fuss.
For more genuine cooking ideas for family meals, explore the salted caramel apple pie cheesecake on JustFlowe or the Butternut Squash Chocolate Chip Bundt Cake – Pastry Affair for delightful variations on similar flavor themes.
Final Kitchen Wisdom:
This Butternut Squash-Apple Coffee Cake embodies exactly what I love about cooking for my family — simple, honest meals that connect us. The mingling of fresh butternut squash and apples with warming spices reflects the season without complexity. It speaks to a comforting, authentic flavor that anyone can create at home.
My Butternut Squash-Apple Coffee Cake Flavor Secrets:
- Always fresh squash and crisp apples bring natural sweetness and moisture
- The precise spice blend of cinnamon, nutmeg, and a hint of clove offers depth without overpowering
- A tender crumb comes from alternating wet and dry ingredients and adding a touch of sour cream for balance
Over time, I’ve experimented with these family-tested variations: adding chopped toasted pecans instead of walnuts, swirling in a cream cheese glaze like the Butternut Squash Cake with Cream Cheese Icing – Pastry Affair, or lightening the sugar level for a milder apple cinnamon cake profile.
My kids love the version with extra cinnamon, my spouse enjoys it with the crumble topping at full throttle, and I adore serving it paired with coffee or apple cider for that fall coffee cake recipe feel.
I hope you take this Butternut Squash-Apple Coffee Cake and make it your own signature autumn breakfast cake, filling your kitchen with warmth, authentic flavors, and plenty of family smiles. Happy cooking, fellow flavor seekers!
For more inspiration, don’t miss these comforting favorites: Caramel apple cheesecake bars, apple cider cheesecake for richer mornings, and the salted caramel apple pie cheesecake as a luscious harvest treat.
Together, let’s keep sharing recipes that mean more than ingredients — they mean genuine time well spent around the table.
Butternut Squash-Apple Coffee Cake
This moist and flavorful Butternut Squash-Apple Coffee Cake combines tender roasted squash and sweet apples with warm spices, perfect for a cozy breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup cooked and mashed butternut squash
- 1 large apple, peeled, cored, and diced
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup brown sugar
- 1/3 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Mix in mashed butternut squash and diced apples until combined.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared pan.
- In a small bowl, combine brown sugar and nuts (if using) for the topping.
- Sprinkle half of the brown sugar mixture evenly over the batter in the pan.
- Pour the remaining batter over the topping layer and spread evenly.
- Sprinkle the remaining brown sugar mixture on top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 15 minutes, then remove the sides of the springform pan and cool completely on a wire rack before serving.
Notes
Serve warm with a dusting of powdered sugar or a drizzle of cream cheese glaze for extra indulgence.