Orange, Poppy Seed, and Butternut Squash Coffee Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Orange, Poppy Seed, and Butternut Squash Coffee Cake Recipe). 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.

Brief

Prep 25 mins

Cook: 55 mins

Additional: 20 mins

Total: 1hr40 mins

Servings: 10

Yield: 1 9-inch cake

Orange, Poppy Seed, and Butternut Squash Coffee Cake Recipe

Ingredients

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

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

Dessert

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.

Step 2

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.

Step 3

Whisk flour baking powder baking soda salt cinnamon cloves and nutmeg until combined. Set aside.

Step 4

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.

Step 5

Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.

Step 6

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.

Nutritional Information

Orange, Poppy Seed, and Butternut Squash Coffee Cake Recipe

Servings Per Recipe:10

Calories: 407.7

% Daily Value *

Protein: 5.3g 11%

Carbohydrates: 57.4g 19%

Dietary Fiber: 1.4g 6%

Sugars: 32.2g

Fat: 18g 28%

Saturated Fat: 10.7g 54%

Cholesterol: 80.4mg 27%

Vitamin A Iu: 835.4IU 17%

Niacin Equivalents: 3mg 23%

Vitamin C: 5mg 8%

Folate: 66.6mcg 17%

Calcium: 112.5mg 11%

Iron: 2mg 11%

Magnesium: 16.4mg 6%

Potassium: 116.8mg 3%

Sodium: 325.8mg 13%

Thiamin: 0.3mg 27%

Calories From Fat: 162.1

*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.

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