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Recipes Fresh From The Farm

Butternut Squash Coffee Cake

E. Marie

Serves 10-12

I'm always keeping an eye out for veggie recipes. I found this squash coffee cake recipe on the "Taste of Home" website ... I have not tried it yet, however, it looks very interesting and I will make this! I think you could use most any firm squash - perhaps zucchini if it's salted and drained. Winter squash or pumpkin will be lovely.

Crumb Mixture:

  • 1/4 C. packed brown sugar
  • 1/4 C. sugar
  • 1/4 C. flour
  • 1/4 C. quick-cooking oats
  • 1/4 C. chopped nuts
  • 1 1/2 t. ground cinnamon
  • 3 T. cold butter
    Combine all ingredients except butter, then cut the cold butter in.


  • 1/2 C. butter -flavored shortening
  • 1 C. sugar
  • 2 eggs
  • 1 C. cooked & mashed squash
  • 1 T. vanilla
  • 2 C. flour
  • 2 t. baking powder
  • 1 1/2 t. ground cinnamon
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1/4 t. ground ginger
  • 1/4 T. ground nutmeg
  • pinch of ground cloves
  • 1/2 C. unsweetened applesauce
    Cream shortening & sugar, add eggs, squash & vanilla, stir to combine. Mix all of the dry ingredients together and mix into the squash mixture. Spray a 9” spring form pan with Pam, and place half of the dough into pan. Spread applesauce over dough, sprinkle half of the crumb mixture over the applesauce. Pour over the other half of the dough, then top with the remaining crumb mixture. Bake in 350 degree oven for 50-55 minutes. Cool 10 minutes.

Mix a glaze of 1/2C powdered sugar, 1/4 teaspoon of vanilla & 1 1/2 t. hot water and drizzle over coffee cake. Slice & serve.