Buttercup Squash Coffee Cake

Buttercup Squash Coffee Cake has an applesauce and streusel layer sandwiched between layers of batter, making this coffee cake super moist and delicious. Its made in a springform pan which means you can cut large, thick slices. The remaining streusel topping is sprinkled on the top before baking. The simple powdered sugar glaze adds just the right amount of sweetness.

Buttercup Squash

Buttercup squash has a sweet flavor and is very similar to pumpkin or sweet potato therefore it can be used interchangeably in recipes where pumpkin or sweet potatoes are listed in the ingredients. Buttercup Squash Coffee Cake is delicious on any cold autumn weekend morning with a cup of hot coffee or warm spiced apple cider. It has just the right amount of  spiciness and sweetness you’d expect from a coffee cake.


Applesauce or Pearsauce

Buttercup Squash Coffee Cake has just the right amount of  spiciness you’d expect. The flavor of this coffee cake is reminiscent of pumpkin and this delicious coffee cake gets it’s beautiful orange color from the star ingredient in the recipe, buttercup squash. To make this coffee cake extra special use home-made applesauce or pearsauce. You can find recipes for both here on Turnips 2 Tangerines. Homemade Applesauce



Buttercup Squash Coffee Cake

Delicious for breakfast, brunch or anytime!
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  • Streusel Topping
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup quick cooking oats
  • 1/4 cup chopped pecans
  • 1 1/2 teaspoons ground cinnamon
  • 4 tablespoons cold butter
  • Cake Ingredients:
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed cooked buttercup squash
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup unsweetened applesauce
  • Glaze Ingredients
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 1/2 teaspoons hot water


  • springform pan


  • Combine the first 6 ingredients.
  • Cut in butter until crumbly; set aside.
  • In a mixing bowl, cream shortening and sugar.
  • Beat in eggs, one at a time, beating well after each addition.
  • Beat in squash and vanilla.
  • Combine dry ingredients; gradually add to creamed mixture.
  • Spoon half into a greased 9-inch springform pan.
  • Spread applesauce over batter.
  • Sprinkle with half of the streusel topping.
  • Spoon remaining batter evenly over streusel. Top with remaining streusel.
  • Bake at 350° F for 50 to 55 minutes or until a toothpick inserted in the cake comes out clean.
  • Cool for 10 minutes; remove sides of pan.
  • Combine glaze ingredients; drizzle over coffee cake.
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