Butterscotch Squash Coffee Cake with Maple Glaze - Clean Eating Magazine

Butterscotch Squash Coffee Cake with Maple Glaze

Coffee cake doesn’t have to be understated – with whole-grain flour, flaxseeds and squash for added nutrition, plus an indulgent maple glaze drizzled over top, this cake will surely get noticed.
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Butterscotch Squash Coffee Cake with Maple Glaze

Butterscotch Squash Coffee Cake with Maple Glaze

If you love maple flavor, try our low-calorie Maple Cornbread recipe!

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings

Ingredients

  • 2 cups whole-grain spelt flour
  • 3 tbsp ground flaxseeds
  • 2 tsp ground cinnamon (TRY: Simply Organic Ground Cinnamon)
  • 1½ tsp each baking powder and baking soda
  • ¼ tsp each ground nutmeg, allspice and sea salt
  • 1¼ cups buttercup squash purée (NOTE:Peel and roast buttercup squash, then purée in a food processor; or use canned unsweetened butternut squash purée.)
  • 1/2 cup grape seed oil
  • 1/2 cup pure maple syrup
  • 3 tbsp instant coffee granules
  • 1 tbsp apple cider vinegar
  • 1 tbsp ginger purée (peel and grate on a fine grater)
  • 2 tsp pure vanilla extract
  • 1/2 cup toasted unsalted pecans, chopped

GLAZE

  • 6 tbsp coconut oil
  • 3/4 cup full-fat coconut milk
  • 6 tbsp pure maple syrup
  • 1½ tbsp buttercup or butternut squash purée
  • 1½ tsp pure vanilla extract

Preparation

  1. Preheat oven to 350°F. Grease a 9-inch Bundt pan.
  2. Prepare glaze: In a medium saucepan on medium, melt coconut oil. Whisk in remaining glaze ingredients and bring to a simmer for about 8 minutes, whisking occasionally, until thick enough to coat the back of a spoon. Set aside to cool for about 1 hour, 30 minutes, stirring occasionally.
  3. Meanwhile, in a large bowl, combine flour, flax, cinnamon, baking powder, baking soda, nutmeg, allspice and salt.
  4. In a small bowl, whisk together 1¼ cups squash, grape seed oil, ½ cup maple syrup, coffee, vinegar, ginger, 2 tsp vanilla and 1/3 cup water. Add wet to dry ingredients and mix well. Pour 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.
  5. Invert cake onto a plate and lift off pan. Drizzle with half of glaze, sprinkle with pecans then drizzle with remaining glaze.

Nutrition Information

  • Serving Size: 1/12 of cake
  • Calories: 362
  • Carbohydrate Content: 39 g
  • Fat Content: 22 g
  • Fiber Content: 4.5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 253 mg
  • Sugar Content: 18 g
  • Polyunsaturated Fat Content: 8 g