Buttercup Squash Coffee Cake

 

Ingredients

crumb mixture:

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-flavored shortening
• 1 cup sugar
• 2 large eggs, room temperature
• 1 cup mashed cooked buttercup squash
• 1 teaspoon vanilla extract
• 2 cups all-purpose 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
• 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

1. In a small bowl, combine the first 6 ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan.
2. 1. Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture.
   2. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan.
   3. Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.