Butternut Squash Coffeecake
From chefmeow 17 years ago
- 50 minutes to make
- Serves 8
I know this is going to sound strange but trust me it is NOT strange, it is moist, tasty, decadent and unique. Enjoy
Ingredients
- 1/4 cup packed brown sugar shopping list
- 1/4 cup sugar shopping list
- 1/4 cup all purpose flour shopping list
- 1/4 cup quick cooking oats shopping list
- 1-1/2 teaspoon ground cinnamon shopping list
- 3 tablespoons cold butter shopping list
- 1/2 cup butter flavored shortening shopping list
- 1 cup sugar shopping list
- 2 eggs shopping list
- 1 cup mashed cooked buttercup squash shopping list
- 1 teaspoon vanilla shopping list
- 2 cup all purpose flour shopping list
- 2 teaspoon baking powder shopping list
- 1-1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground ginger shopping list
- 1/4 teaspoon ground nutmeg shopping list
- Pinch ground cloves shopping list
- 1/2 cup unsweetened applesauce shopping list
- Glaze: shopping list
- 1/2 cup confectioners sugar shopping list
- 1/4 teaspoon vanilla extract shopping list
- 1-1/2 teaspoon hot water shopping list
How to make it
- Combine brown sugar, sugar, flour, oats and cinnamon then cut in butter and set aside.
- In mixing bowl cream shortening and sugar then beat in eggs one at a time.
- Beat in squash and vanilla.
- Combine dry ingredients then gradually add to creamed mixture.
- Spoon half into a greased spring form pan then spread applesauce over batter.
- Sprinkle with half of the streusel then spoon remaining batter evenly over streusel.
- Top with remaining streusel and bake at 350 for 50 minutes.
- Cool for 10 minutes then remove sides of pan.
- Combine glaze ingredients and drizzle over coffeecake.
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