Go Back
Print
Slice of cake on a plate with full cake in the background on a holiday table.

Butternut Squash Cranberry Coffee Cake

A delicious coffee cake with butternut squash, cranberries, and a streusel filling and topping.

Course Breakfast or Snack, Dessert
Cuisine American
Keyword butternut squash, coffee cake, cranberries, cranberry
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 10

Ingredients

For the Streusel

  • 3/4 cup all-purpose flour
  • 3/4 cup brown sugar (packed)
  • 1/2 cup butter (one stick), cut into small pieces
  • 1 cup pecans or other nuts (or a mixture), finely chopped
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger

For the cake

  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup butter, softened (1 stick)
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 cup cranberries, fresh or frozen, rinsed and patted dry
  • 1 1/2 cups cooked and mashed butternut squash
  • 1 tbsp freshly grated ginger
  • additional cranberries for garnish

Instructions

For the streusel

  1. With a pastry blender or fork, blend together the flour, brown sugar, and butter until evenly mixed (it will look like small crumbs). Stir in the pecans or mixed nuts, as well as the cinnamon and ground ginger. Chill until ready to use.

For the cake

  1. Grease a 10" springform pan and set aside. Preheat the oven to 350 degrees F.

  2. In a small bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.

  3. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, then the vanilla. Stir in the butternut squash, the cranberries, and the fresh ginger.

  4. Pour half of the batter into the springform pan and spread it around evenly. Top the batter with a layer of half the streusel. Pour the remaining batter into the pan, carefully spreading it evenly around the pan. Top with the remaining streusel. Add a few fresh cranberries to the top if desired.

  5. Bake the cake for 45 minutes, or until a toothpick in the center comes out clean. Let the cake cool for 10-15 minutes, then release it from the springform pan. Serve warm or at room temperature.