Buttercup Squash Coffee Cake

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Buttercup Squash Coffee Cake Ingredients

STREUSEL	1 ts Vanilla extract
1/4 c Firmly packed brown sugar	2 c All-purpose flour
1/4 c Sugar	2 ts Baking powder
1/4 c All-purpose flour	1 1/2 ts Ground cinnamon
1/4 c Quick-cooking oats	1/2 ts Baking soda
1/4 c Chopped nuts	1/2 ts Salt
1 1/2 ts Ground cinnamon	1/4 ts Ground ginger
3 tb Cold butter or margarine	1/4 ts Ground nutmeg
CAKE	1 pn Ground cloves
1/2 c Butter-flavored shortening	1/2 c Unsweetened applesauce
1 c Sugar	GLAZE
2 Eggs	1/4 ts Vanilla extract
1 c Mashed cooked buttercup	1 1/2 ts Hot water

Instructions for Buttercup Squash Coffee Cake

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, 1998

Main Ingredient: CakeCuisine: Uncategorized

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