Buttercup Squash Coffee Cake
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Ingredients STREUSEL: 1/4 cup packed brown sugar 1/4 cup sugar 1/4 cup all-purpose flour 1/4 cup quick-cooking oats 1-1/2 teaspoons ground cinnamon 3 tablespoons cold butter or margarine CAKE: 1/2 cup butter-flavored shortening 1 cup sugar 2 eggs 1 cup mashed cooked buttercup squash 1 teaspoon vanilla 2 cups all-purpose flour 2 teaspoons baking powder 1-1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Pinch ground cloves 1/2 cup unsweetened applesauce GLAZE: 1/2 cup confectioners sugar 1/4 teaspoon vanilla extract 1-1/2 teaspoons hot water Directions Combine the first six ingredients. Cut in butter until crumbly; set aside. In a mixing bowl, cream shortening and sugar. Beat in eggs, one at a time. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture. Spoon half into a greased 9-in. springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel. Top with remaining streusel. Bake at 3500 for 50-55 minutes or until cake tests done. Cool for 10 minutes; remove sides of pan. Combine glaze ingredients; drizzle over coffee cake. Makes 10-12 servings. My Notes |