There’s something magic about the moment I nailed my Butternut Squash-Apple Coffee Cake. It all started on a crisp fall afternoon, when the idea of baking something warm and cozy hit me like a hug. I’d been playing with autumn coffee cake recipes for a while—trying to find that sweet spot where moist meets spiced meets just a little unexpected. But this Butternut Squash-Apple Coffee Cake? It was a game changer for my kitchen experiments.
What really makes this Butternut Squash-Apple Coffee Cake special is the way the butternut squash gently melts into the batter, adding moisture and a hint of earthiness without overpowering the crisp, sweet bite of fresh apples. The blend of spices whispers cinnamon and nutmeg but doesn’t shout, making every slice a moist spiced coffee cake moment that feels like fall wrapped in a crumbly crust. It’s sturdy enough to stand up to a hearty morning coffee yet tender and sweet enough for an afternoon treat.
My “aha!” came while testing ideas from other butternut squash baking gems. I remember thinking: Why not bring squash to a coffee cake that also highlights the juicy tang of apples? The first bite confirmed it—a perfect balance, a little sweet, a little savory, and that patchwork of textures I crave from my morning indulgences. Plus, it’s simple! No fancy techniques or hard-to-find ingredients here, just pure fall comfort and crisp freshness.
I love sharing this Butternut Squash-Apple Coffee Cake recipe with fellow cooks who aren’t afraid to get a little playful with their baking. Whether you’re a seasoned kitchen adventurer or just want a new go-to fall breakfast idea, this cake is worth the flour dust and egg cracking. Here’s to making your kitchen smell like autumn magic and your taste buds smile with every bite.
Ready to get cozy? Let’s walk through how you can make this moist spiced coffee cake yours today.
Gather These Ingredients:
To craft this Butternut Squash-Apple Coffee Cake, you’ll need a lineup that’s simple but packs personality. Here’s what I reach for every time I pull my recipe together:
- 1 ½ cups all-purpose flour – The foundation of every great coffee cake.
- 1 teaspoon baking powder – For that light and fluffy rise.
- ½ teaspoon baking soda – To balance the acidity from the apples.
- 1 teaspoon ground cinnamon – A must-have for that signature fall flavor.
- ½ teaspoon ground nutmeg – Adds warm spice notes that sing.
- ¼ teaspoon salt – To balance sweetness and bring out flavors.
- ½ cup unsalted butter, softened – For richness and a tender crumb.
- ¾ cup brown sugar, packed – For a deep caramel sweetness.
- 2 large eggs – Binds and enriches everything.
- 1 teaspoon vanilla extract – That little flavor boost that’s never optional.
- 1 cup butternut squash puree – Here’s the star! Roasted or steamed and pureed.
- 1 large apple, peeled, cored, and diced – Crisp, fresh, and juicy.
- ½ cup sour cream or Greek yogurt – Adds moisture and slight tang.
Want to switch things up? Try using coconut oil instead of butter for a subtle tropical twist, or swap the apple for pear if you want a softer, sweeter bite. You could swap out the sour cream for a non-dairy yogurt to keep this recipe vegan-friendly with just a few tweaks.
Look for organic or freshly ground spices to make your Butternut Squash-Apple Coffee Cake pop. For the butternut squash, I usually buy it whole, then roast it in batches — it’s easy and preserves that natural sweetness. No time? Grab good-quality frozen butternut squash puree from the freezer aisle for a shortcut.
Here’s the ingredient that takes my Butternut Squash-Apple Coffee Cake from good to absolutely crave-worthy — the combination of the brown sugar’s molasses flavor with the nutmeg. Trust me, these little flavor punches are what make your autumn coffee cake recipes so memorable.
Let’s Make This Happen!
Ready to bake your Butternut Squash-Apple Coffee Cake? This recipe takes about an hour from start to finish, and every minute is worth it!
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper. This will ensure your cake comes out perfectly without sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This dry mix holds all the warm spices that make the Butternut Squash-Apple Coffee Cake sing.
- In a large bowl, beat the softened butter and brown sugar together until creamy and fluffy. This is where your Butternut Squash-Apple Coffee Cake starts building those rich, comforting flavors.
- Add the eggs one at a time to your butter-sugar mix, beating well after each addition. Then stir in the vanilla. This part is crucial—it binds everything with love!
- Mix in the butternut squash puree and sour cream (or Greek yogurt). This combo brings that moist spiced coffee cake texture that’s so hard to resist.
- Gently fold in the dry ingredients until just combined—don’t overmix! And here’s a golden rule from my testing kitchen: the fluffier your batter texture, the lighter your coffee cake crumb.
- Stir in the diced apple last so those little juicy bursts stay fresh and crisp inside your Butternut Squash-Apple Coffee Cake.
- Pour the batter into your prepared pan and smooth the top. Now, here’s a fun trick: sprinkle a little cinnamon and sugar on top for a sweet crust that makes this coffee cake extra festive.
- Bake for about 40-45 minutes. Your Butternut Squash-Apple Coffee Cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for at least 15 minutes before slicing. This step allows flavors to settle and texture to firm up just right.
Pro Tip: If your Butternut Squash-Apple Coffee Cake looks a little too browned on top but still feels underdone inside, cover it loosely with foil while it finishes baking.
While this Butternut Squash-Apple Coffee Cake is baking, take a moment to daydream about that first warm bite. Oh, and if you’re curious how it compares, this recipe has similar vibes to the brown butter pumpkin coffee cake recipe I came across on a Facebook foodies group. It’s a good one!
Serving Ideas & Pairings!
This Butternut Squash-Apple Coffee Cake is a showstopper on its own but it also loves company.
My favorite way to dig into this moist spiced coffee cake is on lazy weekend mornings where coffee is strong and the daytime feels open. It pairs beautifully with a dollop of whipped cream or a smear of cream cheese—but go easy, the cake holds its own.
For a savory contrast, try serving it alongside crispy bacon or sharp cheddar cheese. It’s a playful twist for those who don’t want their apple dessert coffee cake too sweet.
Leftovers? No problem! Warm up slices gently in the oven or microwave. They’re fantastic with a drizzle of maple syrup or alongside a scoop of vanilla ice cream for a sweet finish after dinner.
Got a brunch coming up? This Butternut Squash-Apple Coffee Cake joins perfectly with a pumpkin-y shakshuka or savory delights like my Simanim Stuffed Butternut Squash, another fall favorite you’ll want to bookmark.
Feeling like Italian? Pour yourself a bold cup of coffee and serve alongside Butternut Squash Lasagna for a comforting duo. The flavors play off each other beautifully without being overwhelming.
This coffee cake also fits right in for holiday breakfasts or anytime you want to impress without stress. Even my friends who usually skip sweets rave about it!
Common Questions About This Recipe
Can I prep this Butternut Squash-Apple Coffee Cake in advance?
Absolutely! You can mix the batter the night before and keep it covered in the fridge. Bake fresh in the morning for a warm, moist spiced coffee cake to start your day. Leftovers keep well for up to 3 days in an airtight container.
What can I use instead of brown sugar in this Butternut Squash-Apple Coffee Cake?
I’ve swapped brown sugar for coconut sugar with great results — it lends a subtle caramel note while sticking to natural ingredients. White sugar works too, but you might lose a bit of that deep molasses flavor.
How do I store this Butternut Squash-Apple Coffee Cake?
Store in an airtight container at room temperature for up to 2 days or in the fridge for longer freshness. It also freezes well—wrap slices tightly to keep moisture locked in.
Can I make this Butternut Squash-Apple Coffee Cake gluten-free?
Yep! I’ve tested it using a 1-to-1 gluten-free flour blend and it turns out wonderfully moist and flavorful, though texture is slightly different. Adjust baking time as needed.
Could I add nuts or a streusel topping?
Yes! Toasted walnuts or pecans sprinkled over the top before baking add great crunch and fall vibes. For a streusel twist, check out this Butternut Squash Cake with Cream Cheese Icing – Pastry Affair — it’s divine.
How do I scale this Butternut Squash-Apple Coffee Cake recipe up or down?
This recipe scales nicely — just keep your pan size proportional and watch baking times closely. For smaller batches, a loaf pan works well.
Is there a way to make this Butternut Squash-Apple Coffee Cake vegan?
Try swapping eggs for flax eggs and use plant-based yogurt and oil in place of butter and sour cream. Texture shifts a bit but the spiced coffee cake vibe remains friendly and fun.
What other autumn coffee cake recipes pair well if I want a full breakfast spread?
I’ve found that recipes like the Italian Love Cake Delicious are fantastic companions for a fall-themed table. It’s a sweet and simple treat that balances savory breakfast favorites.
My Final Take
This Butternut Squash-Apple Coffee Cake has truly earned a spot on MilaBites. It’s become my go-to fall breakfast idea when I crave something cozy but still fresh and flavorful. What feels so joyful about this recipe is how approachable it is — you don’t need fancy tools, just ingredients that might already be waiting in your kitchen.
My Top Butternut Squash-Apple Coffee Cake Tips:
- Always use freshly grated nutmeg for the brightest spice flavor.
- Don’t overmix the batter to keep your cake tender and moist.
- Add the diced apples last to preserve their crisp texture inside the cake.
Over time, I’ve played with flavor twists like swapping apple for pear, adding toasted hazelnuts, or even mixing in a hint of ginger for a sharper spice note. The version with classic apple and brown sugar still gets the most compliments at my table, though!
If you love a moist spiced coffee cake that bridges savory and sweet with fall’s best produce, this recipe is for you. Take my Butternut Squash-Apple Coffee Cake as a base — then make it yours by experimenting with your favorite flavors or adding new twists.
Before you go, if this recipe speaks to you, you’ll want to try the stuffed squash dishes and weekend-friendly lasagnas I’ve shared, all ready to add warm comfort to your table. For more seasonal inspiration, peek at these crowd-pleasers: Simanim Stuffed Butternut Squash, Butternut Squash Lasagna, Italian Love Cake Delicious.
I can’t wait to hear how your Butternut Squash-Apple Coffee Cake adventure goes. Happy baking, fellow food lovers!
Butternut Squash-Apple Coffee Cake
This moist and flavorful Butternut Squash-Apple Coffee Cake combines the sweetness of apples with the earthy richness of butternut squash, perfect for a cozy breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup peeled, cubed butternut squash
- 2 medium apples, peeled and chopped
- 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 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- Steam or boil the butternut squash until tender, then mash and let cool.
- In a large bowl, cream together 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 and sour cream.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the mashed butternut squash, chopped apples, and nuts if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.