Dessertsbonappetit3.4
Butternut Squash Coffee Cake
Blended raw squash, spiced sugar swirl, and lots of crisp streusel make this coffee cake the unexpected fall riff you were waiting for.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●oven
- ●blender
- ●spatula
📝 Preparation Steps
1
Streusel
2
Whisk ½ cup (63 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 1 Tbsp. pumpkin pie spice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Add 4 Tbsp. chilled unsalted butter, cut into ½" pieces, and work into dry ingredients with your fingers until pea-size clumps form. Chill streusel until ready to use.
. pumpkin pie spice2 tsp(250 g) all-purpose flour2 cups(400 g) granulated sugar2 cups. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. chilled unsalted butter, cut into ½" pieces4 Tbsp
3
Spice Mixture
4
Whisk ⅓ cup (67 g) granulated sugar, 2 Tbsp. all-purpose flour, 1 Tbsp. pumpkin pie spice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine; set spice mixture aside.
. all-purpose flour2 Tbsp(250 g) all-purpose flour2 cups(400 g) granulated sugar2 cups. pumpkin pie spice2 tsp
5
Cake and Assembly
6
Place a rack in middle of oven; preheat to 375°. Lightly coat an 8x8" metal baking pan with vegetable oil. Line with parchment paper, leaving overhang on 2 sides. Vigorously whisk 2 cups (250 g) all-purpose flour and 2 tsp. baking powder in a large bowl to combine.
vegetable oil, plus more for pan1 cup(250 g) all-purpose flour2 cups(400 g) granulated sugar2 cups. baking powder2 tsp
7
Blend 3 large eggs, 3 cups 1" pieces peeled butternut squash (about 10.5 oz./300 g), 2 cups (400 g) granulated sugar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. pumpkin pie spice, 2 tsp. vanilla bean paste or vanilla extract, and 1 cup vegetable oil in a blender until smooth, about ⏱️ 2 minutes. Scrape into bowl with dry ingredients and whisk until just combined (some small lumps are okay).
(250 g) all-purpose flour2 cupslarge eggs3(400 g) granulated sugar2 cups1" pieces peeled butternut squash (about 10.5 oz./300 g)3 cups. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. pumpkin pie spice2 tsp. vanilla bean paste or vanilla extract2 tspvegetable oil, plus more for pan1 cup
8
Scrape half of the batter into prepared baking pan and spread into an even layer with an offset spatula. Sprinkle reserved spice mixture over. Scrape remaining batter on top and carefully spread to edges of pan. Scatter chilled streusel over and gently press to adhere.
9
Bake cake, rotating pan halfway through, until a tester inserted into the center comes out with a few moist crumbs attached, 40–⏱️ 50 minutes. Transfer pan to a wire rack and let cake cool in pan ⏱️ 15 minutes. Turn cake out onto rack; peel away parchment and discard. Let cake cool completely.
10
Carefully place cake, streusel side up, on a large plate to serve. Do ahead: Cake can be baked 2 days ahead. Store, loosely covered, at room temperature.
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