Buttercup Squash Coffee Cake

Prep Time: 15 Minutes

Cook Time: 55 Minutes

Ready In: 70 Minutes

Servings: 12

We enjoy this nicely spiced, moist cake with the crunchy streusel and the applesauce between the layers. I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.

Ingredients:

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

1/2 cup butter flavor shortening

1 cup sugar

2 eggs

1 cup mashed cooked buttercup squash

1 teaspoon vanilla extract

2 cups all-purpose flour or 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

1/2 cup confectioners' sugar

1/4 teaspoon vanilla extract

1 1/2 teaspoons hot water

Directions:

1. Combine the first six ingredients.
2. Cut in butter until crumbly; set aside.
3. In a mixing bowl, cream shortening and sugar.
4. Beat in eggs, one at a time.
5. Beat in squash and vanilla.
6. Combine dry ingredients; gradually add to creamed mixture.
7. Spoon half into a greased 9-in.springform pan.
8. Spread applesauce over batter.
9. Sprinkle with half of the streusel.
10. Spoon remaining batter evenly over streusel. Top with remaining streusel.
11. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.
12. Cool for 10 minutes before removing sides of pan.
13. Combine glaze ingredients; drizzle over coffee cake.
14. Yield: 10-12 servings.

By RecipeOfHealth.com