Butterscotch Squash Coffee Cake

Photo Butternut Squash Cake

A nutritious diet is key to both the prevention and management of chronic illness, but to make us feel wonderful, it must also taste wonderful—and a meal shared with family and friends is even better. Grounded in this perspective, Amy Symington's The Long Table Cookbook makes the transition to a health-optimizing plant-based diet simple and satisfying, featuring over seventy-five recipes along with the latest evidence-based nutritional advice, meal planning suggestions and tips for hosting community gatherings.

Amy Symington is a nutrition professor, plant-based chef, and culinary nutrition program coordinator at Gilda’s Club Greater Toronto, a not-for-profit group that provides social support for those who have been touched by cancer, to which she will be donating all royalties from the sales of the book. 


Yes, squash in cake, we have gone there! This decadent and kid-friendly cake could be your show-stopping moment at the next holiday meal. There are many reasons to hop on the orange vegetable cake bandwagon, including the high fibre and antioxidant content, but ultimately this cake is just plain delicious. Share it far and wide! Note: If buttercup squash is out of season and difficult to source, feel free to replace it with butternut squash, at a 1:1 ratio. Other varieties such as kabocha will make the cake too dry. And don’t forget to reserve some puree for the glaze.


Preparation Time: 15 minutes 

Cooking Time: 50 minutes


Per 1 slice/98 g serving: 310 calories; 20 g total fat; 31 g total carbs; 4 g fibre; 13 g sugar; 3 g protein; 320 mg sodium.


Dry Ingredients    
2 cups (500 mL)  4 cups (1 L) whole grain spelt flour
3 Tbsp (45 mL) 6 Tbsp (90 mL) ground flaxseed 
2 tsp (10 mL) 4 tsp (20 mL) ground cinnamon 
2 tsp (10 mL) 1 Tbsp (15 mL) baking powder 
1 tsp (5 mL) 2 tsp (10 mL) baking soda 
¼ tsp (1 mL) ½ tsp (2.5 mL) ground nutmeg 
¼ tsp (1 mL) ½ tsp (2.5 mL) salt 
¼ cup (60 mL) ½ cup (125 mL) pecans, chopped
Wet Ingredients    

1¼ cups (300 mL) 


2½ cups (625 mL) buttercup squash puree
½ cup (125 mL) 1 cup (250 mL)

grapeseed oil 


½ cup (125 mL) 1 cup (250 mL)

maple syrup 


⅓ cup (80 mL) ⅔ cup (160 mL) water 
1 Tbsp (15 mL) 2 Tbsp (30 mL) apple cider vinegar 
1 Tbsp (15 mL) 2 Tbsp (30 mL) freshly grated ginger 
1 tsp (5 mL) 2 tsp (10 mL) vanilla extract
Butterscotch Glaze    
¼ cup (60 mL)  ½ cup (125 mL) coconut oil
½ cup (125 mL) 1 cup (250 mL) coconut milk 
¼ cup (60 mL) ½ cup (125 mL) maple syrup 
1 Tbsp (15 mL) 2 Tbsp (30 mL) buttercup squash puree 
1 tsp (5 mL) 2 tsp (10 mL) vanilla extract
3 Tbsp (45 mL)  ⅓ cup (80 mL) toasted pecans, chopped


1. Preheat oven to 350F (180C) and grease one 9-inch bundt cake pan or two 9-inch bundt cake pans if making 24 servings. (If bundt cake pans are not available use one 9-inch cake pan for 12 servings or two 9-inch cake pans for 24 servings. Line the bottoms of the cake pans with parchment paper and reduce baking time to 30 minutes.) 

2. In a large mixing bowl, combine dry ingredients and mix thoroughly. Make sure the pecans are nicely coated to prevent them from falling into the bottom of the pan. 

3. In a small mixing bowl, combine wet ingredients and whisk thoroughly. 

4. Add the wet ingredients to the dry and mix until combined. Do not overmix. 

5. Evenly distribute batter into greased bundt cake pan(s). Bake for 45 to 50 minutes or until a toothpick inserted into the centre(s) comes out clean. Remove from oven and allow to cool completely in pan(s) on a cooling rack. (It is important that the cakes cool completely before removing them from their pans, or else they may fall apart.) 

6. Meanwhile, make the butterscotch glaze. Heat a medium saucepan over medium heat, then add the coconut oil. 

7. Once melted, whisk in the remaining glaze ingredients, then reduce heat and allow to simmer for 3 to 5 minutes. Occasionally whisk the glaze to ensure it is not sticking to the pan’s sides or bottom. Set aside and allow to cool, about 10 minutes. 

8. Once the cake(s) and sauce have completely cooled, carefully flip the cake pan(s) over onto cake plate(s). Drizzle with the butterscotch glaze and sprinkle with toasted pecans. Slice and serve! 

October 31, 2019
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