This tender coffee cake, topped with crunchy cinnamon streusel, gets its vibrant orange color from the addition of roasted Kabocha Squash.
The roasted Kabocha Squash flesh has a sweet, earthy flavor similar to sweet potato or pumpkin. The best part is that these squash are extremely nutrient dense (which makes me feel way better about grabbing a second slice for breakfast).
About The Farm
Grow Zoe Grow – Lakewood, CO
The unique variety of Kabocha Squash used in this recipe is called Winter Blush. It’s grown by Zoe at her farmstead in Colorado. She plans to use her Kabocha Squash as an edible serving dish filled with stuffing this thanksgiving, as the tender skin tastes great, too! For more information about Kabocha and the other produce she grows, check out her instagram @growzoegrow.
Kabocha Coffee Cake
Course: Breakfast, BrunchDifficulty: Easy9-12
servings25
minutes1
hour30
minutesTender coffee cake, topped with crunchy cinnamon streusel, that gets its vibrant orange color from the addition of roasted Kabocha Squash.
Ingredients
- Cinnamon Streusel
1/2 cup (105 g) brown sugar
1/4 cup (55 g) granulated sugar
1/2 cup (75 g) all-purpose flour
2 teaspoons cinnamon, ground
1/2 teaspoon kosher salt
1/3 cup (75 g) unsalted butter, room temperature
- Kabocha Cake
2 cups (300 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (115g) unsalted butter, room temperature
1 1/4 cups (265 g) brown sugar
2 large eggs, room temperature
1/2 cup (125 g ) milk
1 1/2 cups (375 g) Kabocha Squash, roasted and puréed
1 teaspoon vanilla extract
Directions
- Preheat oven to 350°.
- Wash the squash throughly and then slice in half. Remove all the seeds and place on a lined sheet tray or roasting pan. Using a knife, puncture the skin several times on both sides for ventilation. Roast for 1 hour or until tender.
- Once the squash is cool, remove the skin and then purée the flesh. Measure out 1 1/2 cups (375 g) for the cake batter and reserve the remaining purée for a different use such as soup or pasta sauce.
- To prepare the streusel, cream together the butter and sugar until light and fluffy. Add the flour, cinnamon and salt. Mix until combined. Set aside.
- To prepare the cake batter, mix together all of the dry ingredients and then sift. Set aside.
- Using a stand mixer, cream together the butter and sugar. Add the eggs one at a time. Then add the squash purée and vanilla. Mix until smooth. Add 1/3 of the dry ingredients and 1/3 of the milk, mix. Repeat until all the ingredients are combined and a smooth batter is formed.
- Pour 1/2 of the cake batter into a greased and parchment paper lined 8×8 inch pan. Top the batter with 1/2 of the streusel. Repeat.
- Bake the cake for 50 minutes – 1 hour or until it’s fully set and the internal temperature reaches 200°.
- Let cool before slicing. Store wrapped in plastic or in an airtight container.
One response to “Kabocha Coffee Cake”
I made this recipe and added a cup of fresh cranberries to the cake batter. Delicious for Thanksgiving!