Nothing says cozy fall mornings quite like a Butternut Squash-Apple Coffee Cake. This recipe has quietly become a staple in many kitchens, especially as the leaves turn and the air gets crisp. With simple ingredients, it offers comfort and celebration in every bite. The mix of tender butternut squash and sweet apples in a moist coffee cake is a true winner.
What You’ll Need:
Here’s what you’ll gather to make this Butternut Squash-Apple Coffee Cake come to life:
- 1 1/2 cups peeled, cooked, and mashed butternut squash (about 1 small squash)
- 2 medium apples, peeled and diced (I like Granny Smith for tartness)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt (for extra moisture)
- Optional: chopped nuts (walnuts or pecans) for topping
No worries if you don’t have sour cream on hand – plain yogurt works just as well. The spices give it a gentle, spiced apple cake feeling without being overpowering.
All ingredients are commonly available in grocery aisles. Butternut squash is usually near other winter squash or in produce. This recipe stays budget-friendly, using pantry staples with apples that hold up well if firm.
For convenience, you can cook butternut squash ahead in chunks, mash it, and store covered in the fridge for up to three days—making cake prep quick. Leftovers keep well in airtight containers for several days refrigerated or on the counter for a couple.
Let’s Make It Together:
Follow these steps to create a moist coffee cake with squash that’s sure to please.
- Preheat your oven to 350°F and lightly grease or line a 9×13-inch baking pan. Parchment paper helps with clean removal.
- Mix your dry ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl.
- Combine sugars and wet ingredients: Beat granulated and brown sugars with oil until combined. Add eggs one at a time, beating after each. Stir in vanilla extract and sour cream until smooth.
- Add dry mix to wet mix in batches, stirring just until combined. Don’t overmix; batter should be thick but spreadable.
- Fold in mashed butternut squash and diced apples gently. This adds moisture and freshness.
- Pour batter into the prepared pan and smooth the top. Sprinkle chopped walnuts or pecans if desired.
- Bake for 40-50 minutes. Check at 40 minutes with a toothpick; it should come out clean or with few moist crumbs.
- Let cool at least 15 minutes before slicing and serving.
This cake takes about an hour including prep and baking. Your kitchen will fill with warm, inviting spices. The squash keeps the batter thick, which creates a tender, moist texture.
If you love this recipe, you might enjoy another cozy baked good like the winter squash coffee cake with ginger caramel sauce from Adventures in Cooking, perfect for fall dessert ideas.
How to Serve & Enjoy:
This cake shines as a breakfast treat or a sweet finish to an easy dinner. Serve warm, fresh out of the oven or lightly reheated.
It pairs beautifully with coffee or spiced tea and makes a star on weekend brunch tables. A dollop of whipped cream or cream cheese enhances the spiced flavors.
Great for casual gatherings or potlucks, serve this coffee cake with a scoop of vanilla ice cream for an easy, impressive dessert.
Leftover slices toast well for snacks or lunchboxes. Try topping warmed pieces with maple syrup or honey for extra sweetness.
Seasonally, pears can replace apples with good results. For other butternut squash dishes, check out Simanim Stuffed Butternut Squash, a comforting savory side or main course.
Friends often comment on how the tender squash and crisp apple blend makes this cake a true fall crowd-pleaser.
Your Questions Answered:
Q: Can I make this Butternut Squash-Apple Coffee Cake ahead of time?
Absolutely! Store in an airtight container at room temperature or in the fridge and reheat gently.
Q: What’s a good substitute for butternut squash?
Pumpkin puree or cooked sweet potato work well, keeping the moist texture and adding their own sweetness.
Q: How do I adjust recipe size?
Halve to bake in an 8×8-inch pan; double for more servings using two pans or larger dishes.
Q: Can I use boxed cake mix?
Yes! An easy butternut squash cake recipe with boxed mix is shared in a Facebook group as a good shortcut.
Q: Best apples for this cake?
Granny Smith apples for tartness balance sweetness, but Gala or Fuji are good for sweeter cakes.
Q: Can I add nuts or mix-ins?
Yes, walnuts or pecans add crunch; some add raisins or dried cranberries.
Q: Is this cake gluten-free?
Not tested as gluten-free, but you can try a gluten-free flour blend while keeping wet ingredients the same.
Final Thoughts:
This Butternut Squash-Apple Coffee Cake is a dependable and crowd-pleasing favorite with comforting spices and tender texture—fall’s perfect bite.
My Best Tips:
- Gently fold squash and apples to keep batter light and moist
- Measure flour carefully to avoid a dense cake
- Don’t skip sour cream or yogurt for moistness and freshness
Variations include swapping apples for pears, adding nuts on top, or mixing in orange zest for brightness. Granny Smith apples remain the most requested at home.
Try this Butternut Squash-Apple Coffee Cake on crisp mornings or as part of your fall dessert ideas lineup; it’s sure to become a family favorite.
For more delicious butternut squash recipes, explore Simanim Stuffed Butternut Squash for a savory side. If you want a sweet twist, try Pastry Affair’s Butternut Squash Cake with Cream Cheese Icing. And for a ginger-flavored option, the Winter Squash Coffee Cake With A Ginger Caramel Sauce from Adventures in Cooking is fantastic for fall baking.
Happy cooking, fellow home cooks! This Butternut Squash-Apple Coffee Cake is ready to be your new, reliable cozy treat.
Butternut Squash-Apple Coffee Cake
A moist and flavorful coffee cake combining the natural sweetness of butternut squash and apples, perfect for a cozy breakfast or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup peeled and grated butternut squash
- 1 cup peeled and chopped apples
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated butternut squash, chopped apples, and walnuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For extra crunch, sprinkle a cinnamon-sugar streusel on top before baking, or serve warm with a dollop of whipped cream or cream cheese frosting.