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Ingredientes
- 1/4 c. Firmly packed brown sugar
- 1/4 c. Sugar
- 1/4 c. All-purpose flour
- 1/4 c. Quick-cooking oats
- 1/4 c. Minced nuts
- 1 1/2 tsp Grnd cinnamon
- 3 Tbsp. Cool butter or possibly margarine
- 1/2 c. Butter-flavored shortening
- 1 c. Sugar
- 2 x Large eggs
- 1 c. Mashed cooked buttercup squash
- 1 tsp Vanilla extract
- 2 c. All-purpose flour
- 2 tsp Baking pwdr
- 1 1/2 tsp Grnd cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 tsp Grnd ginger
- 1/4 tsp Grnd nutmeg
- 1 pch Grnd cloves
- 1/2 c. Unsweetened applesauce
- 1/2 c. Confectioners' sugar
- 1/4 tsp Vanilla extract
- 1 1/2 tsp Warm water
Direcciones
- Combine the first six ingredients. Cut in butter till crumbly; set aside.
- In a mixing bowl, cream shortening and sugar. Beat in Large eggs one at a time.
- Beat in squash and vanilla. Combine dry ingredients; gradually add in to creamed mix. spoon half into a greased 9-in. springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining b batter proportionately over streusel. Top with remaining streusel. Bake at 350 degrees for 50-55 min or possibly till cake tests done. Cold for 10 min; remove sides of pan. Combine glaze ingredients; drizzle over coffee cake.
- Yield: 10-12 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 co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers.-Mary Jones, Cumberland, Maine."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 10 servings | |
| Calories 423 | |
| Calories from Fat 150 | 35% |
| Total Fat 17.05g | 21% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 3.43g | |
| Cholesterol 51mg | 17% |
| Sodium 495mg | 21% |
| Potassium 104mg | 3% |
| Total Carbs 63.52g | 17% |
| Dietary Fiber 2.1g | 7% |
| Sugars 37.75g | 25% |
| Protein 5.5g | 9% |
