Gluten Free Buttercup Squash Coffee Cake

Gluten Free Buttercup Squash Coffee Cake

I recently discovered the buttercup squash in our local grocery store. After baking it, I declared it to be my all time favorite squash. 

The buttercup squash has a richer, fuller flavor than any other squash I've eaten. The texture is very smooth and made a great coffee cake.

Needless to say, the buttercup squash will be grown in our garden this coming garden season.

Buttercup Squash Coffee Cake:

• 1/2 cup coconut oil
• 1 cup coconut sugar
• 2 eggs
• 1 cup mashed, cooked buttercup squash
• 1 tsp gluten free pure vanilla
• 2 cups all purpose gluten free flour; I used Bob Red Mills
• 2 tsp  baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp Himalayan  salt
• 1/4 tsp ground ginger
• 1/4 tsp  ground nutmeg

• 1/2 - 1 cup unsweetened applesauce; used my own canned apple sauce 

*for layering on top of the coffee cake not added to the mixture

Streusel topping for Buttercup Squash Coffee Cake:

• 1/4 cup packed brown sugar
• 1/4 cup coconut sugar
• 1/4 cup quick cooking oats; I used Bob Red Mills
• 1/4 cup chopped nuts; I used pecans
• 1 1/2 tsp cinnamon
• 3 Tbsp. cold butter

Instructions to make the Buttercup Squash Coffee Cake:

1. Preheat your oven to 350 degrees
   
2. Liberally grease a 9 inch spring form pan.
3. I truly don't believe in wasting dishes, so this is a one bowl easy recipe. I also reduced the sugar content by using coconut sugar instead of plain white stuff. In my opinion it is sweet enough and the glaze from original recipe is unnecessary.
4. Pour 1/2 the batter in the pan. Top it with the applesauce and 1/2 the streusel topping.
5. Spoon on, and smooth out, the remaining batter and top it with the remaining streusel topping.
6. Place it in the oven on the lower rack and bake for 55 minutes.
7. Cool slightly and remove the side of the springform pan. Slice it up and enjoy.