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Buttercup Squash Coffee Cake

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
10-12 ServingsPrep: 15 min. Bake: 55 min.

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:
© Taste of Home 2013

2 of 2

Buttercup Squash Coffee Cake (continued)

Ingredients (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013