I love enjoying my morning cuppa Joe with a nice slice of coffee cake. This butternut squash recipe is uh-mazing!
Check out what my pals over at Tasty Kitchen had to say about this recipe:
“Moist, tender, perfectly spiced butternut squash coffee cake make with cream cheese and sour cream for an incredible richness. Pairs perfectly with your morning coffee.”
This coffee cake sounds heavenly!
Ingredients
FOR THE CAKE:
¼ cups Land O Lakes Butter, Room Temperature
4 ounces, weight Brick-Style Philadelphia Cream Cheese, Room Temperature
¾ cups Domino Dark Brown Sugar
⅓ cups Cane Sugar
2 Large Eggland’s Best Eggs, Room Temperature
2 teaspoons McCormick Vanilla Extract
1 cup Butternut Squash Puree
⅓ cups Full-fat Daisy Sour Cream
¼ cups TruMoo Whole Milk
2 cups Gold Medal All-purpose Flour
1 teaspoon Clabber Girl Baking Powder
1 teaspoon Baking Soda
½ teaspoons Morton Salt
2 teaspoons McCormick Ground Cinnamon
½ teaspoons Ground Ginger
¼ teaspoons Ground Nutmeg
¼ teaspoons Cloves
FOR THE STREUSEL:
½ cups All-purpose Flour
½ cups Brown Sugar
½ teaspoons Ground Cinnamon
¼ cups Softened Butter
Pinch Of Salt
Instructions
Preheat oven to 350ºF. Grease an 8×8 in pan and line with parchment paper.
In the bowl of your stand mixer, cream butter, cream cheese and sugars together until light and creamy, scraping the sides and bottom of the bowl as necessary. Add eggs and vanilla, one at a time and beat until light and fluffy. Add butternut squash puree and mix well.
Combine sour cream and milk in a small bowl and whisk until well combined then add to the stand mixer. Beat well.
Sift together flour, baking powder, soda, salt and spices then slowly add them to the mixer, mixing on medium-low. Mix until just combined, taking care not to over-mix. Pour into prepared cake pan.
In another bowl, combine all streusel ingredients, using your fingers to rub the butter into the flour and sugar mixture. When mixture resembles coarse crumbs, pour over top of the cake batter. Press down lightly to help the streusel stick to the batter.
Bake on the center rack for 50–55 minutes or until a cake tester inserted comes out clean. Allow to cool in the pan on a wire rack for 20–30 minutes then carefully remove it from the pan using the parchment paper sides.
Allow to completely finish cooling on the wire rack then cut into 12 slices.
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Quick Tip: The ingredient list seems long but there are repeated ingredients for the cake and streusel, and a lot of the ingredients are spices!
Thank you to Tasty Kitchen for this great recipe.
