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Butternut Squash Coffee Cake

Butternut Squash Coffee Cake

Crunchy cinnamon streusel, tender spiced butternut squash cake, and a vanilla drizzle makes this cozy butternut squash coffee cake all about Fall.

Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 531 kcal


Pecan Topping

  • 6 tablespoons butter cold and diced
  • 1/2 cup brown sugar
  • 1/2 cup All purpose Flour
  • teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1/2 cup pecans chopped

Butternut Squash Cake



  1. Preheat oven to 400 degrees. Line a baking sheet with parchment or non stick foil. Cut the butternut squash in half. Scoop out the seeds. Then place the squash cut side down onto the baking sheet. Bake for 25-30 minutes. Then scoop out a cup of the flesh and mash it. Set aside to cool.

    Turn the oven down to 350 degrees F. Grease a 9 inch round or square cake pan and set aside. *For easy lifting out of the pan, line it with parchment paper and leave a bit of overhang.

    Make your pecan topping first.

    For this streusel like topping, mix together the brown sugar, flour, cinnamon, nutmeg, and salt in a small bowl. Then pour over the melted butter and mix it up. Use cold, diced up butter. Add it into the mix and use two knives or your fingers to gently blend it into the mix. Little flavor balls will form and turn crunchy when baked. Lastly, mix in the chopped up nuts and set he mixture aside.


    Make your cake batter. For this butternut squash cake, use melted then slightly cooled butter or any oil of your choice (coconut, safflower, or canola works well). In a large bowl, whisk the room temperature eggs and vanilla extract with the sugars for a minute. Then add the butternut squash and greek yogurt (or sour cream). Next, add oil or butter and whisk until completely smooth.

    In a separate bowl, whisk together the remaining dry ingredients that include flour, salt, baking powder, baking soda, and spices. Switch to a spatula to gently mix the flour mixture into the wet ingredients. Pour the squash cake batter into the prepared pan.

    Bake for about 30-35 minutes, checking with a toothpick for only moist crumbs. Then allow the cake to cool for 30 minutes before drizzling on the gooey sugar glaze.


    Use a small bowl to whisk the powdered sugar until free of any lumps. Then whisk in the vanilla and sugar and mix until smooth. Then use a spoon to drizzle it all over the cake.

    Serve the cake slightly warm or at room temperature.

Nutrition Facts
Butternut Squash Coffee Cake
Amount Per Serving
Calories 531 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 106mg35%
Sodium 564mg25%
Potassium 236mg7%
Carbohydrates 69g23%
Fiber 2g8%
Sugar 42g47%
Protein 7g14%
Calcium 92mg9%
Vitamin C 4mg5%
Vitamin A 2554IU51%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.