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Winter Squash and Maple Glazed Coffee Cake
  • Winter Squash
  • Vegetables
Serves:   8
(serving size: 1 slice)

  • Prep Time:   20 minutes
  • Cook Time:   30 minutes
  • Total Time:   50 minutes


2 cups flour

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 1/2 cups packed winter squash purée
1/2 cup brown sugar
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup buttermilk
1/2 teaspoon vanilla


Make your own  Pumpkin Pie Spice by using ground cinnamon, ground ginger, ground nutmeg, ground allspice and ground cloves

Preheat oven to 350° F. 

Mix flour, baking soda, baking powder, salt, and spices together in a large bowl  and set aside. 

In a medium bowl, mix winter squash puree, brown sugar, oil, syrup, buttermilk, and vanilla until well blended. Add wet mix to dry ingredients and fold to incorporate. This will be the thickest batter of your whole life. You will be very sure you did something wrong, but you did not. Press on with confidence; there is coffee cake in your future.. Fold until just combined, trying not to over mix. 

 Next, assemble the crumble. Place 4 TBS butter, 1/3 c flour, 2 TBS brown sugar, 1 tablespoon maple syrup, and 1/2 tsp cinnamon together in a bowl, cutting the cold butter into the rest with a fork, mixing until small chunks form. Set aside. 

Pour half of the batter into a prepared pan that has been well greased. I used a medium-sided bundt pan, which worked out really nicely, but a loaf pan or a small casserole dish situation would alsowork. After the first half of the batter has been poured, sprinkle the crumble all over the dish, and then top with the remaining batter. This does not have to be perfect. 

Bake cake for 30 minutes, or until a toothpick inserted comes out clean. 

Let cake cool while you assemble glaze (whisking 1 TBS milk, 1/8 cup maple syrup into 1 cup powdered sugar). If using a bundt pan, invert cake onto a wire rack to cool. Drizzle glaze over cake once it has completely cooled. Slice and serve.


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