Buttercup Squash Coffee Cake - cooking recipe

Ingredients

STREUSEL
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 flavor shortening
1 cup sugar
2 eggs
1 cup mashed cooked buttercup squash
1 teaspoon vanilla extract
2 2 1/2 cups freshly ground soft wheat flour or 2 1/2 cups oat 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 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

Preparation

Combine the first six ingredients.
Cut in butter until crumbly; set aside.
In a mixing bowl, cream shortening and sugar.
Beat in eggs, one at a time.
Beat in squash and vanilla.
Combine dry ingredients; gradually add to creamed mixture.
Spoon half into a greased 9-in.springform pan.
Spread applesauce over batter.
Sprinkle with half of the streusel.
Spoon remaining batter evenly over streusel. Top with remaining streusel.
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.
Combine glaze ingredients; drizzle over coffee cake.
Yield: 10-12 servings.