Buttercup Squash Coffee Cake

Cake:

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed, cooked buttercup squash
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/2 cup unsweetened applesauce

Streusel:

  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup quick cooking oats
  • 1/4 cup chopped nuts
  • 1 1/2 tsp. cinnamon
  • 3 tbsp. cold butter

Glaze:

  • 1/2 cup 10X sugar
  • 1 1/2 tsp. hot water
  • 1/4 tsp. vanilla

Combine the first 6 ingredients in the streusel. 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 cream mixture. Spoon half into 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 350F for 50 to 55 minutes or until cake tests done. Cool for 10 minutes, remove sides of pan. Combine glaze ingredients: drizzle over coffee cake.