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    You are in: Home / Recipes / Buttercup Squash Coffee Cake Recipe
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    Buttercup Squash Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Sweet Diva's Note:

    From Taste of Home. We enjoy this nicely spiced, moist cake with the crunchy streusel and the applesauce between the layers. I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.

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    Ingredients:

    Servings:

    Units: US | Metric

    STREUSEL

    CAKE

    GLAZE

    Directions:

    1. 1
      Combine the first six ingredients.
    2. 2
      Cut in butter until crumbly; set aside.
    3. 3
      In a mixing bowl, cream shortening and sugar.
    4. 4
      Beat in eggs, one at a time.
    5. 5
      Beat in squash and vanilla.
    6. 6
      Combine dry ingredients; gradually add to creamed mixture.
    7. 7
      Spoon half into a greased 9-in.springform pan.
    8. 8
      Spread applesauce over batter.
    9. 9
      Sprinkle with half of the streusel.
    10. 10
      Spoon remaining batter evenly over streusel. Top with remaining streusel.
    11. 11
      Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.
    12. 12
      Cool for 10 minutes before removing sides of pan.
    13. 13
      Combine glaze ingredients; drizzle over coffee cake.
    14. 14
      Yield: 10-12 servings.

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    Nutritional Facts for Buttercup Squash Coffee Cake

    Serving Size: 1 (101 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 420.6
     
    Calories from Fat 152
    36%
    Total Fat 16.9 g
    26%
    Saturated Fat 5.3 g
    26%
    Cholesterol 51.4 mg
    17%
    Sodium 317.1 mg
    13%
    Total Carbohydrate 63.3 g
    21%
    Dietary Fiber 1.9 g
    7%
    Sugars 36.8 g
    147%
    Protein 5.2 g
    10%

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