Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 12, 2008

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Buttercup Squash Coffee Cake cont.

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

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.