Buttercup squash coffee cake

Yield: 10 Servings

Measure Ingredient
¼ cup Firmly packed brown sugar
¼ cup Sugar
¼ cup All-purpose flour
¼ cup Quick-cooking oats
¼ cup Chopped nuts
1½ teaspoon Ground cinnamon
3 tablespoons Cold butter or margarine
½ cup Butter-flavored shortening
1 cup Sugar
2 Eggs
1 cup Mashed cooked buttercup squash
1 teaspoon Vanilla extract
2 cups All-purpose flour
2 teaspoons Baking powder
1½ teaspoon Ground cinnamon
½ teaspoon Baking soda
½ teaspoon Salt
¼ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
1 pinch Ground cloves
½ cup Unsweetened applesauce
½ cup Confectioners' sugar
¼ teaspoon Vanilla extract
1½ teaspoon Hot water




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 b batter evenly over streusel. Top with remaining streusel. Bake at 350 degrees for 50-55 minutes or until cake tests done. Cool for 10 minutes; remove sides of pan. Combine glaze ingredients; drizzle over coffee cake.

Yield: 10-12 servings.

NOTES : "My father grows a large squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers.-Mary Jones, Cumberland, Maine." Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@...> on Jan 14, 1998

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