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Buttercup Squash Coffee Cake

TOTAL TIME: Prep: 15 min. Bake: 55 min. YIELD: 12 servings.
My father grows a large buttercup 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

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 large eggs, room temperature
  • 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

  • 1. In a small bowl, combine the first 6 ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 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 in 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.

Nutrition Facts

1 piece: 351 calories, 14g fat (4g saturated fat), 43mg cholesterol, 260mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 5g protein.

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