Buttercup Squash Coffee Cake
Delicious for breakfast, brunch or anytime!
Servings 8 servings
Equipment
- springform pan
Ingredients
- Streusel Topping
- 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 pecans
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons cold butter
- Cake Ingredients:
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup mashed cooked buttercup squash
- 1 teaspoon vanilla extract
- 2 cups 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
- 1/8 teaspoon ground cloves
- 1/2 cup unsweetened applesauce
- Glaze Ingredients
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons hot water
Instructions
- Combine the 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, beating well after each addition.
- Beat in squash and vanilla.
- Combine dry ingredients; gradually add to creamed mixture.
- Spoon half into a greased 9-inch springform pan.
- Spread applesauce over batter.
- Sprinkle with half of the streusel topping.
- Spoon remaining batter evenly over streusel. Top with remaining streusel.
- Bake at 350° F for 50 to 55 minutes or until a toothpick inserted in the cake comes out clean.
- Cool for 10 minutes; remove sides of pan.
- Combine glaze ingredients; drizzle over coffee cake.