Buttercup Squash Coffee Cake
Ready In: 1 hr 10 mins
Serves: 10-12
Ingredients
STREUSEL
- 1⁄4 cup packed brown sugar
- 1⁄4 cup sugar
- 1⁄4 cup all-purpose flour
- 1⁄4 cup quick-cooking oats
- 1⁄4 cup chopped nuts
- 1 1⁄2 teaspoons ground cinnamon
- 3 tablespoons cold butter
CAKE
- 1⁄2 cup butter flavor shortening
- 1 cup sugar
- 2 eggs
- 1 cup mashed cooked buttercup squash
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour or 2 1⁄2 cups freshly ground soft wheat flour or 2 1⁄2 cups oat flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1⁄2 cup unsweetened applesauce
GLAZE
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon vanilla extract
- 1 1⁄2 teaspoons hot water
Directions
- 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 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing sides of pan.
- Combine glaze ingredients; drizzle over coffee cake.
- Yield: 10-12 servings.
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