Butternut Squash Spice Coffee Cake - Low Carb
I'm a sucker for coffee cake with my morning coffee or tea. I'm that person who slathers my coffee cake with yummy soft butter. This Butternut Squash Spice Coffee Cake is quite tasty and naturally sweet from the squash. I have so far not been a huge fan of sugar substitutes, (but that could always change) so I was looking for a vegetable that has some natural sweetness to add into the coffee cake. For as dense as the dough is, the coffee cake is amazingly soft and delicious!
If your a fan of a more sweeter taste you can always add Erythritol a sugar substitute to the recipe. You can add 1/2 cup to the cake batter and 1/2 cup to the crumble. But I find it taste fantastic with out it! You can find the recipe at the bottom. Look forward to hearing how it turns out for you!
- 1½ Cups Butternut Squash (cooked and mashed)
- 2 Cups Coconut Flour (Organic Bob's Red Mill)
- 1 Tsp vanilla extract
- 1 Tsp Cinnamon
- 1 Tsp Nutmeg
- ¼ Tsp Salt
- 1 Tsp Baking Soda
- ½ Cup Softened Butter
- 2 eggs
- ½ Cup Heavy Whipping Cream
- 1 Cup Coconut Flour
- 4 Tbsp Cold Butter
- ½ Cup Squash (cooked and mashed)
- In a bowl mash together 1 cup of squash with ½ cup of softened butter.
- Add 1 tsp nutmeg, ¼ tsp salt, 1 tsp baking soda, 1 tsp cinnamon and 1 tsp vanilla extract and mix well.
- Add 2 eggs, ½ cup whipping cream and 2 cups flour knead dough as the batter will be dense in consistency. set batterr aside and make crumble
- In a bowl combine 1 cup coconut flour and 4 tbsp cold butter. Cut butter into flour until is forms a crumbly consistency and set aside.
- Butter or grease your loaf pan to keep from sticking
- Put half of your cake batter in the pan and level off with fingers or butter knife as the batter is thick and dense.
- Spread ½ cup a squash in a layer over the top of the cake batter. Use ¼ of your crumble mixture and sprinkle over the top of the squash.
- Scoop in the rest of your cake batter over the top and level off with fingers or butter knife.
- Sprinkle the remaining crumble over the top and place in the oven and bake for 1 hour.
- Let cool for 15 minutes before serving.
You can add Erythritol to this recipe in place of sugar if you prefer a sweeter cake. Just add ½ cup to the cake batter and ½ cup to the crumble.
Carbs will depend on which squash you use. If you want lower carbs you can use spaghetti squash.