Name: Butternut Squash Coffee Cake
Total time: 1 hour 20 minutes
Yield: 8–12 servings
Ingredients: ½ cup (63 g) all-purpose flour; ¼ cup (50 g) granulated sugar; 1 Tbsp. pumpkin pie spice; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 4 Tbsp. chilled unsalted butter, cut into ½" pieces; ⅓ cup (67 g) granulated sugar; 2 Tbsp. all-purpose flour; 1 Tbsp. pumpkin pie spice; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 1 cup vegetable oil, plus more for pan; 2 cups (250 g) all-purpose flour; 2 tsp. baking powder; 3 large eggs; 3 cups 1" pieces peeled butternut squash (about 10.5 oz./300 g); 2 cups (400 g) granulated sugar; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 2 tsp. pumpkin pie spice; 2 tsp. vanilla bean paste or vanilla extract

A single slice of squash coffee cake on a white background.

Photograph by Isa Zapata, food styling by Taneka Morris

This tall, pillowy, sunset-colored coffee cake features the autumnal flavor of more than half a pound of fresh squash. There’s no need to graze your knuckles on a box grater or haul out the food processor; just blend pieces of squash into the cake’s wet ingredients and you’re good to go.

What you’ll need

Blender
$47 At Amazon
8" Baking Pan
$27 $21 At Amazon
Wire Cooling Rack
$17 At Bon Appétit Market
Offset Spatula
$15 At Amazon
Cake Tester
$5 At Amazon
French Wire Whisk
$20 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Spatula
$13 At Amazon

Recipe notes

See Related Recipes and Cooking Tips

23 Butternut Squash Recipes That Aren’t All Soup
Ceamy one-pot sausage pasta, cod in “leftover soup” sauce, maple-squash cake, and more.
Recipes From Bon Appétit’s 2023 Holiday Issue
The December/January issue of the magazine is here to help you celebrate—and get through all the days that come before we close out another year.

Recipe notes

23 Butternut Squash Recipes That Aren’t All Soup

Recipes From Bon Appétit’s 2023 Holiday Issue