Buttercup Squash Coffee Cake Recipe
Buttercup Squash Coffee Cake Recipe photo by Taste of Home

Buttercup Squash Coffee Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 10-12 servings

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1-1/2 teaspoons hot water

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.

Directions

  1. 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.
  2. Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture.
  3. 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.
  4. Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake. Yield: 10-12 servings.
Originally published as Buttercup Squash Coffee Cake in Taste of Home August/September 1997, p29

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.

Reviews for Buttercup Squash Coffee Cake

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 4, 2011

"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."

MY REVIEW
Reviewed Sep. 10, 2011

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

MY REVIEW
Reviewed Oct. 15, 2010

"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."

MY REVIEW
Reviewed Aug. 14, 2010

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

MY REVIEW
Reviewed Jul. 5, 2010

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

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