Buttercup Squash Coffee Cake

| Next >>

Title: Buttercup Squash Coffee Cake
Yield: 10 Servings
Categories: Cakes, Desserts


1/4 c Firmly packed brown sugar
1/4 c Sugar
1/4 c All-purpose flour
1/4 c Quick-cooking oats
1/4 c Chopped nuts
1 1/2 ts Ground cinnamon
3 tb Cold butter or margarine

1/2 c Butter-flavored shortening
1 c Sugar
2 Eggs
1 c Mashed cooked buttercup
1 ts Vanilla extract
2 c All-purpose flour
2 ts Baking powder
1 1/2 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1 pn Ground cloves
1/2 c Unsweetened applesauce

1/2 c Confectioners' sugar
1/4 ts Vanilla extract
1 1/2 ts Hot water

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
b batter evenly over streusel. Top with remaining streusel. Bake at 350
degrees for 50-55 minutes or until cake tests done. Cool for 10 minutes;
remove sides of pan. Combine glaze ingredients; drizzle over coffee cake.
Yield: 10-12 servings.

NOTES : "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."
Recipe by: Taste of Home, August/September, 1997

Posted to MC-Recipe Digest V1 #1011 by NGavlak on Jan 14,