Delicious and Moist Orange Poppy Seed and Butternut Squash Coffee Cake Recipe

This unique recipe combines the bright citrus flavors of orange, the nutty taste of poppy seeds, and the subtle sweetness of butternut squash to create a moist and flavorful coffee cake. Perfect for brunch or as a dessert, this cake is sure to impress your guests.

Ingredients

• 1 cup cooked mashed butternut squash
• 1/2 cup orange juice
• 2 tablespoons orange zest
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds

Directions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, combine the mashed butternut squash, orange juice, and orange zest. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the butternut squash mixture. Mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Slice and serve the coffee cake with a dusting of powdered sugar, if desired.

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