Breakfast

Coffee Cake with Butternut Squash is for Breakfast, Dessert.

Coffee Cake with Butternut Squash takes 15 minutes to prepare.

Coffee Cake with Butternut Squash takes 60 minutes to cook.

Coffee Cake with Butternut Squash makes 16 servings.

The ingredients for Coffee Cake with Butternut Squash are:

Brown Sugar, 1 cup, packed
Land O Lakes, Margarine, Soft, 1 Tbsp, 4 serving
Buttermilk, 1 1/4 cup
Sour Cream, reduced fat, 1 cup
Egg, fresh, 1 large
Vanilla Extract, 2 tsp
Gold Medal Whole Wheat Flour, 2 cup
Baking Powder, 2 tsp
Cinnamon, ground, 1/2 tsp
Salt, .1/2 tsp.
Butternut Squash pure (But I used Imagine Organic Creamy Butternut Squash Soup) 1 cup
Marshmallow 1/2 cup of miniature

TOPPING
Walnuts, .1/2 cup, chopped
Brown Sugar, 1/4 c. packed
Cinnamon, ground, 2 tsp

Here is how you make Coffee Cake with Butternut Squash:

1. preheat oven at 350 Degrees. Coat 9 in. cake pan with cooking spray2. In a large mixing bowl, beat brown sugar and margarine until creamy. Beat 1 c. Buttermilk, sour cream, egg, and vanilla. Add flour, baking powder, cinnamon, and salt. Mix until blended completely.3. Pour half of batter into pan and smooth. Spread butternut squash over the batter, and sprinkle with marshmallows. Stir the remaining 1/4 c. buttermilk into remaining batter, and spread on top. 4. Combine topping ingredients and sprinkle evenly over batter. (I put all ingredients in a food processor for a finer more crumb cake feel. Bake cake for 55-60 minutes. Let cool for 5 minutes on rack before cutting.Number of Servings: 16Recipe submitted by SparkPeople user MIGLIACCIOA3.

The nutritional information for Coffee Cake with Butternut Squash is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 212.8

• Total Fat: 8.0 g
• Cholesterol: 19.3 mg
• Sodium: 208.7 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 2.1 g
• Protein: 4.1 g