Buttercup Squash Coffee Cake

On the Menu Today~
Buttercup Squash Coffee Cake

Buttercup Squash Coffee Cake
has an applesauce and streusel layer,
sandwiched between layers of coffee cake,
making this super moist and delicious.
Buttercup Squash Coffee Cake,
is made in a springform pan,
which means you can cut large, thick pieces.

The remaining streusel topping is sprinkled on the top before baking.
The simple powdered sugar glaze adds just the right amount of sweetness.
Buttercup Squash Coffee Cake gets it's beautiful orange color from the
star ingredient in the recipe, buttercup squash.
Buttercup squash has a sweet flavor and
is very similar to pumpkin, therefore it can be
used in many recipes that call for pumpkin.

Buttercup Squash Coffee Cake,
is delicious on any cold, autumn,
weekend morning with a cup of hot coffee.

Buttercup Squash Coffee Cake has
just the right amount of  spiciness you'd expect and
the flavor is reminiscent of pumpkin.

Buttercup Squash Coffee Cake

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

Cooking Directions

1. 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.
2. Bake at 350º 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.

 Squash, Coffee Cake, Pumpkin