Dessert

Butternut Squash and Apple Coffee Cake is for Dessert.

Butternut Squash and Apple Coffee Cake takes 30 minutes to prepare.

Butternut Squash and Apple Coffee Cake takes 35 minutes to cook.

Butternut Squash and Apple Coffee Cake makes 16 servings.

The ingredients for Butternut Squash and Apple Coffee Cake are:

Cake:
2 lb Butternut Squash, peeled, seeded, and diced
2 cup all purpose flour
2 tsp Cinnamon, ground
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt
1/3 cup Granulated Sugar
1/4 cup Butter, unsalted, room temperature
8 oz low-fat Greek Yogurt, plain
2 Large Eggs
1 cup Granny Smith apple, peeled and diced

Topping:
1/2 cup, chopped Pecans
1/3 cup Dark Brown Sugar
2 tbsp all purpose flour
2 tbsp Butter, unsalted
1/2 tsp Cinnamon, ground

Here is how you make Butternut Squash and Apple Coffee Cake:

Heat oven to 425 degrees F. Place diced butternut squash on a greased baking sheet and roast until soft, 20-25 minutes. Reserve 1 cup. Place remaining squash in a food processor or blender and puree until smooth. Reduce oven heat to 350 degrees F. Coat a 9"x9" baking dish with cooking spray. Sift flour, cinnamon, baking soda, baking powder, and salt in medium bowl. Beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Beat in yogurt, eggs, and pureed squash until smooth. Fold in apples and reserved diced squash. Pour into pan.Stir together topping ingredients until crumbly. Sprinkle over batter. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Cool and dust with confectioner's sugar, if desired (not counted in nutritional info).Serving Size: makes 16 squaresNumber of Servings: 16Recipe submitted by SparkPeople user DBEAU57.

The nutritional information for Butternut Squash and Apple Coffee Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 193.7

• Total Fat: 7.9 g
• Cholesterol: 34.2 mg
• Sodium: 161.5 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 2.9 g
• Protein: 4.7 g