Name: Buttercup Squash Coffee Cake
Ingredients: 1/4 cup packed brown sugar; 1/4 cup sugar; 1/4 cup all-purpose flour; 1/4 cup quick-cooking oats; 1 1/2 teaspoon ground cinnamon; 3 tablespoon cold butter or margarine; 1/2 cup butter-flavored shortening; 1 cup sugar; 2 eggs; 1 cup mashed cooked buttercup squash; 1 teaspoon vanilla; 2 cup all-purpose flour; 2 teaspoon baking powder; 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; 1/2 cup confectioners sugar; 1/4 teaspoon vanilla extract; 1-1/2 teaspoons hot water

Buttercup Squash Coffee Cake

Ingredients

1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1 1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
1 cup mashed cooked buttercup squash
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
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
1/2 cup confectioners sugar
1/4 teaspoon vanilla extract
1-1/2 teaspoons hot water

Instructions

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 3500 for 50-55 minutes or until cake tests done. Cool for 10 minutes; remove sides of pan. Combine glaze ingredients; drizzle over coffee cake. Makes 10-12 servings.