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Buttercup Squash Coffee Cake

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

Printed from tasteofhome.com Sep 6, 2008

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Buttercup Squash Coffee Cake cont.

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

Printed from tasteofhome.com Sep 6, 2008

Buttercup Squash Coffee Cake

1-1/2 teaspoons 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 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.

Printed from tasteofhome.com Sep 6, 2008

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Buttercup Squash Coffee Cake cont.

Yield: 10-12 servings.