Buttercup Squash Coffee Cake

1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup quick-cooking oats
1/4 cup chopped nuts
1 1/2 teaspoons cinnamon
3 tablespoons cold butter
1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed buttercup squash
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon each: ginger, nutmeg
1/2 cup unsweetened applesauce
1/2 cup confectioner’s sugar
1 1/2 teaspoon hot water
1/4 teaspoon vanilla

Combine first 6 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 and gradually add to creamed mixture. Spoon half of batter into a greased 9-inch spring-form pan. Spread applesauce over batter. Sprinkle with half of the reserved crumb mixture. Spoon remaining batter evenly over crumb layer and top with remaining crumb mixture. Bake at 350 degrees F. for 50 minutes or until cake tests done.

Combine confectioner’s sugar, hot water and vanilla for glaze; drizzle over top of cake.

From www.superior-sales.com.

 

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