Butternut Squash Coffee Cake

• FOR THE CAKE:
• 1/4 cups Butter, Room Temperature
• 4 ounces, weight Brick Style Cream Cheese, Room Temperature
• 3/4 cups Dark Brown Sugar
• 1/3 cups Cane Sugar
• 2 Large Eggs, Room Temperature
• 2 teaspoons Vanilla Extract
• 1 cup Butternut Squash Puree
• 1/3 cups Full-fat Sour Cream
• 1/4 cups Whole Milk
• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Cloves
• FOR THE STREUSEL:
• 1/2 cups All-purpose Flour
• 1/2 cups Brown Sugar
• 1/2 teaspoons Ground Cinnamon
• 1/4 cups Softened Butter
• Pinch Of Salt

1. Preheat oven to 350u0b0F. Grease an 8x8 in pan and line with parchment paper.
2. In the bowl of your stand mixer, cream butter, cream cheese and sugars together until light and creamy, scraping the sides and bottom of the bowl as necessary. Add eggs and vanilla, one at a time and beat until light and fluffy. Add butternut squash puree and mix well.
3. Combine sour cream and milk in a small bowl and whisk until well combined then add to the stand mixer. Beat well.
4. Sift together flour, baking powder, soda, salt and spices then slowly add them to the mixer, mixing on medium-low. Mix until just combined, taking care not to over-mix. Pour into prepared cake pan.
5. In another bowl, combine all streusel ingredients, using your fingers to rub the butter into the flour and sugar mixture. When mixture resembles coarse crumbs, pour over top of the cake batter. Press down lightly to help the streusel stick to the batter.
6. Bake on the center rack for 50-55 minutes or until a cake tester inserted comes out clean. Allow to cool in the pan on a wire rack for 20-30 minutes then carefully remove it from the pan using the parchment paper sides.
7. Allow to completely finish cooling on the wire rack then cut into 12 slices.

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Taken from tastykitchen.com/recipes/desserts/butternut-squash-coffee-cake/ (may not work)