Buttercup squash coffee cake
10 Servings
Ingredients
| Quantity | 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 |
Directions
STREUSEL
CAKE
GLAZE
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