Receta Buttercup Squash Coffee Cake
Buttercup Squash Coffee Cake has an applesauce and
streusel layer sandwiched between the coffee cake layers,
making this super moist and delicious.
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
is the perfect way to start off your morning of Black Friday shopping.
It's delicious on any Cold, Winter, Weekend Morning with a cup of hot coffee.
Buttercup Squash Coffee Cake has
just the right amount of spiciness you'd expect~
Buttercup Squash Coffee Cake
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 t ground cinnamon
- 4 T cold butter
- Cake
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup mashed, cooked buttercup squash or pumpkin
- 1 t vanilla extract
- 2 cups all-purpose flour
- 2 t baking powder
- 1 1/2 t ground cinnamon
- 1/2 t baking soda
- 1/2 t salt
- 1/4 t ground ginger
- 1/4 t ground nutmeg
- 1/8 t ground cloves
- 1/2 cup unsweetened applesauce
- Glaze
- 1/2 cup confectioners' sugar
- 1/4 t vanilla extract
- 1 1/2 t 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, 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.
Bake at 350º F for 50-55 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.