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
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.