Buttercup Squash Coffee Cake
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
SERVINGS
|
10-12
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
55 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- STREUSEL:
- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 1/4 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
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 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 glaze ingredients; drizzle over coffee cake. Yield: 10-12 servings.