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Buttercup Squash Coffee Cake Recipe

Buttercup Squash Coffee Cake Recipe photo by Taste of Home

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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

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Buttercup Squash Coffee Cake Recipe

Prep: 15 min. Bake: 55 min.

Yield: 10-12 Servings

15 55 70

Ingredients

CRUMB MIXTURE:
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup chopped nuts
1-1/2 teaspoons ground cinnamon
3 tablespoons cold butter
CAKE:
1/2 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
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

In a small bowl, combine the first six ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan.
Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of pan.
Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 351 calories, 14 g fat (4 g saturated fat), 43 mg cholesterol, 260 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Buttercup Squash Coffee Cake in Taste of Home August/September 1997, p29

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Reviews for Buttercup Squash Coffee Cake

Buttercup Squash Coffee Cake

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Reviewed on Oct. 04, 2011 by cjkirkwood

The family loved this moist coffee cake! For the cake I used 1/4c. shortening & 1/4 c. butter, 1 egg & 1/4 c. egg substitute, 1/4t. salt.

Reviewed on Sep. 10, 2011 by 57jean

i can peaches so instead of apple sauce iused mashed peashes. it was great

Reviewed on Oct. 15, 2010 by htalbott

I didn't have a springform pan so instead I baked it in 3 round cake pans, it tastes delicious but it turned out dry. I'm not sure yet it it was the recipe or baking it in 3 pans that made it dry, but it will need some adjustments for me to make it again.

Reviewed on Aug. 14, 2010 by char04

This was fantastic. A great way to use up squash from the garden.

Reviewed on Jul. 05, 2010 by CWOCN

Used butternut squash out of the garden - good cake - a little too much sugar topping.

Reviewed on May. 12, 2010 by vmbry

Great cake. Used apple butter istead of applesauce. Don't really use instant oats but found a packet of cinnamon spice instant so scooped the oats out of it and used. Came out SO GOOD!

Reviewed on Aug. 12, 2009 by twhite

This is a wonderfully moist coffee cake! The whole family loves it! Thanks for sharing!

Reviewed on May. 10, 2008 by mellowinRI

Absolutely attractive and delicious coffee cake!

I made it with the beautiful buttercup squash my Dad grew in his garden and the result was sooo good, yet I managed to misplace this recipe for a long time, so I am so thrilled to have found it again! It's a keeper!

Reviewed on May. 02, 2008 by free68

It sounds good so will try it when I get some buttercup squash. I get sooo much of them that this recipe will help out to make it differantly.

Linda