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Buttercup Squash Coffee Cake

Name: Buttercup Squash Coffee Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings.
Cuisine: Mediterranean
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

10 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 55 min.

Makes

12 servings

Updated: Nov. 02, 2022

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

Buttercup Squash Coffee Cake Recipe photo by Taste of Home

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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

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. Beat in 1 egg 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 in 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.

Nutrition Facts

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

Buttercup Squash Coffee Cake

Ingredients

Directions

Nutrition Facts

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