This tall, pillowy, sunset-colored coffee cake features the autumnal flavor of more than half a pound of fresh squash. There's no need to graze your knuckles on a box grater or haul out the food processor; just blend pieces of squash into the cake's wet ingredients and you're good to go.
Whisk â cup (67 g) granulated sugar, 2 Tbsp. all-purpose flour, 1 Tbsp. pumpkin pie spice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine; set spice mixture aside.
Place a rack in middle of oven; preheat to 375°. Lightly coat an 8x8" metal baking pan with vegetable oil. Line with parchment paper, leaving overhang on 2 sides. Vigorously whisk 2 cups (250 g) all-purpose flour and 2 tsp. baking powder in a large bowl to combine.
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