Buttercup Squash Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 10 |
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My father grows a large squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. Mary Jones, Cumberland, Maine Ingredients:
crumb mixture: |
1/4 cup packed brown sugar |
1/4 cup sugar |
1/4 cup king arthur unbleached 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 eggs |
1 cup mashed cooked buttercup squash |
1 teaspoon vanilla extract |
2 cups king arthur unbleached 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 six ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. 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 and mix well. Spoon half into a greased 9-in. springform pan.
2. Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture.
3. 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.
4. Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake. Yield: 10-12 servings.
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