Name: Orange, Poppy Seed, and Butternut Squash Coffee Cake
Prep time: 25 min
Cook time: 55 min
Total time: 100 min
Ingredients: 0.5 cup all-purpose flour; 0.5 cup firmly packed brown sugar; 0.75 teaspoon ground cinnamon; 1 pinch salt; 1 pinch ground cloves; 1 pinch ground nutmeg; 6 tablespoons cold unsalted butter, cut into cubes; 2 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.75 teaspoon ground cinnamon; 0.25 teaspoon ground cloves; 0.25 teaspoon ground nutmeg; 1 cup white sugar; 0.5 cup unsalted butter, softened; 2 large eggs, at room temperature; 1 cup mashed, cooked butternut squash; 0.25 cup freshly squeezed orange juice; 1.5 tablespoons grated orange zest; 1 teaspoon vanilla extract; 0.5 cup buttermilk, at room temperature; 1 tablespoon poppy seeds

Orange, Poppy Seed, and Butternut Squash Coffee Cake

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I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.

Recipe by Kim

Published on October 25, 2020

Prep Time:

25 mins

Cook Time:

55 mins

Additional Time:

20 mins

Total Time:

1 hrs 40 mins

Servings:

Yield:

1 9-inch cake

Jump to Nutrition Facts

Ingredients

Streusel Topping:

½ cup all-purpose flour
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
1 pinch salt
1 pinch ground cloves
1 pinch ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 cup mashed, cooked butternut squash
¼ cup freshly squeezed orange juice
1 ½ tablespoons grated orange zest
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature
1 tablespoon poppy seeds

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

Nutrition Facts (per serving)

408	Calories
18g	Fat
57g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 408
% Daily Value *
Total Fat 18g	23%
Saturated Fat 11g	54%
Cholesterol 80mg	27%
Sodium 326mg	14%
Total Carbohydrate 57g	21%
Dietary Fiber 1g	5%
Total Sugars 32g
Protein 5g
Vitamin C 5mg	25%
Calcium 113mg	9%
Iron 2mg	11%
Potassium 117mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.