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
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 193 (28%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 226.4mg||70 %|
|Sodium 592.7mg||20 %|
|Potassium 179.4mg||5 %|
|Total Carbohydrate 114.1g||34 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 111.6g|
|Protein 10.4g||15 %|
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Calories per serving: 679
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