Coffee Cake with Butternut Squash

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Nutritional Info
  • 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

View full nutritional breakdown of Coffee Cake with Butternut Squash calories by ingredient


Introduction

Recipe taken from Jessica Seinfeld's Deceptively Delicious! Recipe taken from Jessica Seinfeld's Deceptively Delicious!
Number of Servings: 16

Ingredients

    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

Directions

1. preheat oven at 350 Degrees. Coat 9 in. cake pan with cooking spray

2. 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: 16

Recipe submitted by SparkPeople user MIGLIACCIOA3.