Butternut Squash and Pecan Crumb Cake

When I think of fall, I think of acorn and butternut squash. What could be more delicious than a butternut squash and pecan crumb cake! Most people nowadays think of pumpkin as the flavor of fall, thanks to those darn pumpkin spice lattes and the horrible doughnuts that taste like cinnamon and nutmeg cardboard. But there are all sorts of other winter squashes that I think have as much to bring to the fall season. Butternut Squash, Acorn, Kabocha, and Blue Hubbard can all be used  both in sweet and savory dishes. I made this Butternut Squash Galette with caramelized onions and goat cheese that is one of the best Pastries I can bake anywhere. But I also love winter squash in sweet baking.

Butternut squash is easily found all year round now, but this time of year is when I really start craving it in many things. I’ve made a Butternut Squash Pound Cake, but now I wanted to see if it would be good in a coffee cake. I took my favorite crumb cake recipe and tinkered with it. I added in some different spices especially ground coriander which is my little secret signature flavor. I love ground coriander in sweet pastries. It brings some earthiness and some citrus to my baking. I threw in some pecans for some excellent crunch. This butternut squash and pecan crumb cake is fantastic.

If you don’t want to roast some butternut squash for this recipe, you can easily use a canned puree or heaven forbid!!! some pumpkin. Though, you won’t get as much flavor from the canned stuff. It really doesn’t take much effort to roast the chunks. But it does take some time. You can roast the squash the night before if you want to bake this butternut squash and pecan crumb cake for a fabulous Sunday brunch. I suggest you roast the butternut squash longer than if you were going to serve the squash as a side dish, the longer you roast the chunks, the more intense the flavor will become. And some dark brown or even slightly burnt edges doesn’t hurt the finished puree.

Let me know in the comments below if you have baked something sweet with butternut squash or some of the other winter squash varieties.

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Butternut Squash and Pecan Crumb Cake

Prep Time

10 mins

Cook Time

35 mins

roasting of the butternut squash

45 mins

Total Time

45 mins

 

a coffee cake flavored with butternut squash and spices. Topped with a brown sugar and pecan crumb topping. This is perfect for a Sunday brunch.

Course: Baking, Brunch, Coffee cake

Cuisine: American

Keyword: butternut squash, coffee cake, crumb cake, pecans

Servings: 12 big squares

Ingredients

For roasting the squash

• 12 oz package, peeled and chunked butternut squash
• 1 pinch salt
• 1 pinch sugar
• 1 tablespoon vegetable oil

For the topping

• 2 ½ cups all-purpose flour
• 1 ¼ cups brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon ground coriander
• 1 cup chopped pecans
• 1 cup melted butter
• 1 teaspoon vanilla

For the batter

• 2 cups of all purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground coriander
• ½ teaspoon grated nutmeg
• 1 pinch of cloves
• ½ teaspoon salt
• 1 stick, 8 tablespoons butter softened
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream
• 1 cup of the butternut squash puree
• 1 teaspoon vanilla

Instructions

To roast the butternut squash.

1. Preheat the oven to 400°
2. Toss the chunks of butternut squash with the salt, sugar and the vegetable oil. Spread evenly on a Silpat lined or a greased cookie sheet.
3. Roast for 45 minutes until the edges of the squash are dark gold or even brown, to concentrate the flavors and cook out some of the moisture.
4. Let the squash cool completely.
5. Puree the squash in a food processor or a blender.
6. You should have about 1 cup of very thick puree. If it is a bit more that is ok.

Note: You can roast the squash the day before and puree it when you are ready to bake, or you can puree it and store it in the fridge overnight

When you are ready to bake the coffeecake:

1. Grease or butter a 9 X 13 pan

To make the topping

1. In a medium bowl combine the flour, brown sugar, cinnamon, ground coriander, salt, and chopped pecans. You may need to rub the brown sugar into the flour to get it to combine. You don’t have to get all the lumps out.
2. Stir the vanilla into the melted butter.
3. Combine the melted butter with the flour mixture. The mixture should be big crumbles.
4. Set aside.

To make the batter.

1. In a medium bowl or a 4 cup measuring cup, stir together the flour, baking soda, baking powder, cinnamon, ground coriander, grated nutmeg, the pinch of cloves, and the salt.
2. In a large bowl of a mixer, beat the butter and the sugar until very light and creamy, It should take several minutes. You can do this by hand, it just takes some muscle.
3. Scraping down the bowl after each addition, beat in the eggs one at a time.
4. Beat in the sour cream, the butternut squash puree, and the vanilla.
5. Using a spatula or a big spoon stir the flour mixture into the beaten butter, just until everything is combined.
6. Spread the batter into the prepared pan.
7. Crumble the topping evenly over the batter, making sure to cover the entire surface with the crumbs.
8. Bake for 35-40 minutes.

Recipe Notes

You can roast the squash the day before and let it chill in the fridge.