Buttercup Squash Coffeecake

Prep Time: 0 Minutes

Cook Time: 50 Minutes

Ready In: 50 Minutes

Servings: 8

BUTTERCUP SQUASH COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Weir Estate in Canton, Texas in 1990.

Ingredients:

1/4 cup packed brown sugar

1/4 cup sugar

1/4 cup all purpose flour

1/4 cup quick cooking oats

1-1/2 teaspoon ground cinnamon

3 tablespoons cold butter

1/2 cup butter flavored shortening

1 cup sugar

2 eggs

1 cup mashed cooked buttercup squash

1 teaspoon vanilla

2 cup all purpose flour

2 teaspoon baking powder

1-1/2 teaspoon 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 teaspoon hot water

Directions:

1. Combine brown sugar, sugar, flour, oats and cinnamon then cut in butter and set aside.
2. In mixing bowl cream shortening and sugar then beat in eggs one at a time.
3. Beat in squash and vanilla.
4. Combine dry ingredients then gradually add to creamed mixture.
5. Spoon half into greased spring form pan and spread applesauce over batter.
6. Sprinkle with half of the streusel then spoon remaining batter evenly over streusel.
7. Top with remaining streusel and bake at 350 for 50 minutes.
8. Cool 10 minutes then remove sides of pan.
9. Combine glaze ingredients and drizzle over coffeecake.

By RecipeOfHealth.com