Recipe - Buttercup Squash Coffee Cake

STREUSEL
One fourth cup Firmly packed brown sugar
One fourth cup Sugar
One fourth cup Allpurpose flour
One fourth cup Quickcooking oats
One fourth cup Chopped nuts
1 One half teaspoon Ground cinnamon
3 tablespoon Cold butter or margarine

CAKE
One half cup Butterflavored shortening
1 cup Sugar
2 Eggs
1 cup Mashed cooked buttercup
squash
1 teaspoon Vanilla extract
2 cup Allpurpose flour
2 teaspoon Baking powder
1 One half teaspoon Ground cinnamon
One half teaspoon Baking soda
One half teaspoon Salt
One fourth teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
1 pn Ground cloves
One half cup Unsweetened applesauce

GLAZE
One half cup Confectioners' sugar
One fourth teaspoon Vanilla extract
1 One half teaspoon Hot water

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 9in. springform pan. Spread
applesauce over batter. Sprinkle with half of the streusel. Spoon remaining
b batter evenly over streusel. Top with remaining streusel. Bake at 350
degrees for 5055 minutes or until cake tests done. Cool for 10 minutes;
remove sides of pan. Combine glaze ingredients; drizzle over coffee cake.
Yield: 1012 servings.

NOTES : "My father grows a large squash patch, so each fall, I get an ample
amount of his harvest. I make this treat to share with my coworkers. They
rave about the moist cake, the crunchy streusel and the applesauce between
the layers.Mary Jones, Cumberland, Maine."
Recipe by: Taste of Home, August/September, 1997

Posted to MCRecipe Digest V1 #1011 by NGavlak NGavlak@aol.com on Jan 14,
1998