Butterscotch squash coffee cake with maple glaze

Looking for the perfect cozy fall treat? Try this butterscotch squash coffee cake with maple glaze, crafted by our talented culinary specialist, Chef Amy Symington! Not only is it delicious, but it’s completely plant-based, so you can enjoy comforting treats while being kind to animals, as well as our planet. Serve it at your next special occasion or for an everyday treat!

Prep Time

25 minutes

Cook Time

55 minutes

Total Time

1 hour 20 minutes

Serves

12

Ingredients

For the cake:

Dry Ingredients

2 cups (240 g) spelt flour or whole grain pastry flour
3 Tbsp (20 g) ground flaxseed
2 tsp (5 g) ground cinnamon
2 tsp (8 g) baking powder
1 tsp (6 g) baking soda
1/4 tsp (.5 g) ground nutmeg
1/4 tsp (.5 g) ground allspice
1/4 tsp (1 g) salt
1/4 cup (40 g) toasted pumpkin seeds or pecans, or other mix-ins such as seasonal fruit, chopped, optional

Wet Ingredients

1 1/4 cups (300 mL) buttercup squash purée [see Notes]
1/2 cup (125 mL) grapeseed oil
1/2 cup (125 mL) maple syrup
3 tablespoons instant coffee granules
1/3 cup (80 mL) water
1 Tbsp (15 mL) apple cider vinegar
1 Tbsp (15 mL) ginger purée [peel then grate with a fine grater or microplane]
1 tsp (5 mL) vanilla extract

For the glaze:

1/4 cup (60 mL) coconut oil
1/2 cup (125 mL) coconut milk, canned
1/4 cup (60 mL) maple syrup
1 Tbsp (15 mL) buttercup squash purée
1 tsp (5 mL) vanilla extract

For the garnish:

3 Tbsp (30 g) toasted pumpkin seeds, pecans, walnuts or seasonal fruit, chopped

Preparation

Preheat oven to 350˚F (180˚C). Grease a 9-inch bundt pan.
In a large mixing bowl, combine all of the dry ingredients and mix thoroughly. Make sure the nuts, seeds or other mix-ins are nicely coated in flour to prevent them sinking to the bottom.
In a medium mixing bowl, combine all of the wet ingredients and whisk thoroughly.
Create a well in the center of the dry ingredients. Add the wet ingredients to the dry then use a spatula to fold everything together until just combined, with no large lumps of dry ingredients.
Pour the batter into prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted into cake comes out clean. Set aside to cool in pan.
Prepare glaze: In a medium saucepan over medium heat, melt the coconut oil. Once melted, whisk in remaining glaze ingredients then reduce heat and allow to simmer for 3 to 5 minutes, whisking occasionally to prevent sticking. Set aside and allow to cool for at least 10 minutes.
Once the cake and sauce have completely cooled, carefully flip the cake pan over onto your serving plate. Drizzle with the butterscotch glaze then sprinkle with the toasted pumpkin seeds, pecans or other mix-ins. Slice the cake into 12 equal pieces and serve.

Notes:

Equipment: 9” bundt pan, grater or microplane, whisk, 1 each large/medium/small mixing bowls, medium saucepan, spatula
If you do not have a 9” bundt pan, use a 9” cake pan instead. Line the bottom of the pan with parchment paper and reduce the baking time to 30 minutes.
For the squash purée - peel and roast a buttercup or butternut squash at 425˚F (220˚C) until tender. Slice into two halves, scrape out the seeds, place in a pan cut side up with a 1/4” of water added, then cover with foil and roast for 35-45 minutes depending on your oven. You can utilize convection to speed up the process if using a commercial oven. When fork tender, scrape out the flesh and purée in a food processor. Feel free to use canned unsweetened butternut squash purée, or canned/fresh pumpkin purée, to cut prep time.
If beginning with raw pumpkin seeds or pecan halves, spread evenly on a lined baking sheet and toast in an oven at 350˚F (180˚C) for 9-12 minutes, until browned, making sure not to burn. Place on a place to cool, then chop and add to the cake.