My father grows a large buttercup 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 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
- 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.
- Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture.
- 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.
- Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.
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