Deliciously Moist Butternut Squash-Apple Coffee Cake

When my family first asked me to make a Butternut Squash-Apple Coffee Cake, I wasn’t sure what to expect. A friend suggested it for our fall brunch, and I was curious if my crew would go for a cake with squash tucked inside. The truth is, I was surprised how quickly this cake became a favorite. The mix of tender butternut squash and crisp apple gives it a unique twist that feels both cozy and fresh.

That first time I brought this Butternut Squash-Apple Coffee Cake to the table, everyone gathered around, intrigued by the warm spices and the promise of a fall baking recipe that wasn’t just another pumpkin dish. Their smiles told me it was a keeper. This cake works for busy mornings, weekend treats, or whenever you want to bring a little autumn comfort to the table.

Over the years, this spiced squash apple cake has slipped into our rotation alongside other favorites like my Butternut Squash and Turkey Chili or Butternut Squash Lasagna, both gems for family meals. It’s the kind of moist vegetable dessert that feels like a treat but sneaks some healthy ingredients in. I love recipes that bring us together without fuss, and this one does just that.

If you’re looking for a fruit and squash cake that shines in the fall or a new autumn coffee cake to enjoy, I can’t recommend this Butternut Squash-Apple Coffee Cake enough. It’s a warm invitation to your family table, and I hope it becomes one of your meal wins too. Along the way, I’ll share tips and tricks to make it easy, so you’ll feel confident from start to finish.

What you’ll find here is a straightforward recipe with real ingredients that you can find at your regular grocery store—no specialty trips needed. Let’s get ready to bring your kitchen the scent of cinnamon, nutmeg, and fresh apples while you bake this comforting seasonal treat. Ready to jump in? Here’s everything you need to know about making your own Butternut Squash-Apple Coffee Cake.

To make this Butternut Squash-Apple Coffee Cake, gather these simple ingredients:

You’ll find everything for this Butternut Squash-Apple Coffee Cake at your regular grocery store, including fresh produce and pantry basics. For the best results, I recommend using fresh, firm butternut squash and crisp apples. Avoid mushy fruit or squash, as they can affect the cake’s texture.

If you don’t have sour cream, plain Greek yogurt makes a great swap and adds a bit of tang. Butter is essential for richness, but if you need to make it dairy-free, try your favorite non-dairy spread with a similar texture.

Here’s a Butternut Squash-Apple Coffee Cake secret that makes all the difference: peeling and grating the squash finely helps it blend into the batter, keeping the cake moist without being heavy. My family prefers when I use brown sugar in both the batter and the topping—it adds that lovely caramel depth that’s perfect for a fall baking recipe.

You can chop nuts finely or leave them out completely to keep the cake nut-free. Also, feel free to experiment with spices—I’ve tried adding a pinch of ground cloves or ginger for more warmth with great results. This fruit and squash cake is forgiving if you want to tweak it a bit for your family.

Making this Butternut Squash-Apple Coffee Cake is straightforward and satisfying. Here’s my step-by-step guide to a successful bake:

This Butternut Squash-Apple Coffee Cake typically takes me about an hour from prep to finish, and your kitchen will smell amazing while it cooks. Don’t worry if your topping spreads slightly or the edges look a bit caramelized—that’s part of the charm!

Here’s where I used to mess up my Butternut Squash-Apple Coffee Cake: not grating the squash finely enough. It gave me unexpected lumps. Now I always remember to shred it finely and squeeze out excess moisture if it feels watery.

While your Butternut Squash-Apple Coffee Cake is baking, you can tidy up the kitchen or set the table for family time. You might also want to peek at some other cozy meal favorites like my Simanim Stuffed Butternut Squash or Butternut Squash Lasagna while you wait.

Our family loves this Butternut Squash-Apple Coffee Cake fresh from the oven with a cup of hot tea or coffee. It’s lovely for breakfast, brunch, or an afternoon snack. The cake pairs well with light cream cheese or vanilla yogurt on the side, which balances the sweet spices perfectly.

This autumn coffee cake is a natural choice for holiday mornings or weekend gatherings when you want a dessert-like treat that never feels too heavy. I’ve brought it to potlucks, and folks always ask for the recipe.

Presentation makes a difference too. I like slicing it into squares and serving it on a pretty platter, letting the crumb topping draw the eye. A sprinkling of powdered sugar before guests arrive adds a delicate touch, but it’s stunning even without extra fuss.

Leftovers? If you have any (rare in my house), wrap them tightly and refrigerate. The Butternut Squash-Apple Coffee Cake stays moist and flavorful for up to four days. You can even warm a slice slightly in the microwave to freshen it up.

Variations we’ve tried successfully include swapping apples for pears or adding a handful of dried cranberries into the batter. A drizzle of simple glaze made with powdered sugar and milk turns it into a festive fruit and squash cake perfect for cooler days.

This cake brings comfort and smiles. Everyone reaches for seconds when this Butternut Squash-Apple Coffee Cake comes out with its warm, spiced aroma. If your family loves this, they’ll also enjoy recipes like the Butternut Squash and Turkey Chili for a cozy meal or the easy butternut squash cake recipe with boxed mix shared by others. Each one showcases how versatile this veggie can be beyond just roasting.

Can I make this Butternut Squash-Apple Coffee Cake ahead of time?
Absolutely! You can prepare it the night before and bake it fresh in the morning, or bake it fully and warm slices as needed. It even tastes better the next day as the flavors meld.

What if I don’t have sour cream for my Butternut Squash-Apple Coffee Cake?
Plain Greek yogurt is a perfect substitute. It adds the same creamy texture and light tang without changing the cake’s moistness.

How do I store leftover Butternut Squash-Apple Coffee Cake?
Wrap tightly in plastic or foil, and keep it in the fridge for up to four days. You can also freeze cubes wrapped well for up to three months.

Can I use frozen butternut squash instead of fresh?
Yes, but thaw and drain it well to avoid extra moisture in the batter. Fresh is best for texture, but frozen works in a pinch.

Is this spiced squash apple cake suitable for picky eaters?
Many kids enjoy it, especially if you keep the spice level moderate. The fruit’s natural sweetness helps balance any warming cinnamon or nutmeg.

What’s the best way to grate butternut squash for this moist vegetable dessert?
Use the fine side of a box grater or a food processor with a shredding disk. Make sure to scoop out seeds before grating.

Can I make this Butternut Squash-Apple Coffee Cake gluten-free?
You can replace the flour with a gluten-free blend designed for baking. Be mindful the texture might change slightly, but it’s often just as tasty.

I’ve shared this recipe often with friends and family, and their feedback is clear—they appreciate how simple this fruit and squash cake is, plus how it brings a bit of fall magic to the kitchen. If you want to peek at baking tips for cinnamon and nutmeg that deepen flavor, check out the spiced notes on sites like Pastry Affair and Pastry Affair.

This Butternut Squash-Apple Coffee Cake has earned a solid spot in my recipe collection because it’s a warm, inviting treat that feels special without being complicated. It brings our family together around the table with its comforting spice and tender texture.

My Butternut Squash-Apple Coffee Cake Tips:

• Always grate the squash finely to keep the cake moist but light.
• Use a crisp apple variety for the best texture contrast.
• Don’t skip the topping—it adds a lovely crunch and extra cinnamon sweetness.

I’ve also tried versions with pear instead of apple, adding dried cranberries for a tart pop, and even using gluten-free flour blends with success. My kids love the cranberry addition, while my husband appreciates the classic apple version with nuts.

I encourage you to make this cake your own. Tweak the spices or fruit based on your family’s favorites. Nothing brings me more joy than hearing how a recipe like this Butternut Squash-Apple Coffee Cake creates new meal memories in your home.

If you want a few more recipes to stay cozy this season, you’ll love Butternut Squash Lasagna and Simanim Stuffed Butternut Squash from MomsGate. And if you’re curious about combining sweet and savory flavors, my Butternut Squash and Turkey Chili is always a winner.

I hope your family enjoys this recipe as much as mine does—it’s one of those autumn coffee cakes that feels like a warm hug on a plate. You’ve got everything you need to make it a meal win today. Happy baking!