Moist Buttercup Squash Coffee Cake with Crunchy Streusel Topping

Instructions

1. 1

   Preheat oven to 350°F. Grease a 9-inch springform pan. In a small bowl, combine the brown sugar, sugar, flour, oats, nuts, and 1-1/2 teaspoons cinnamon. Cut in the cold butter until the mixture is crumbly. Set aside.

2. 2

   In a large bowl, cream the butter-flavored shortening and 1 cup of sugar until light and fluffy, about 5-7 minutes. Beat in the eggs one at a time, then stir in the mashed buttercup squash and 1 teaspoon of vanilla.

3. 3

   In a separate bowl, whisk together the 2 cups of flour, baking powder, 1-1/2 teaspoons cinnamon, baking soda, salt, ginger, nutmeg, and a pinch of cloves. Gradually add the dry ingredients to the creamed mixture and mix well.

4. 4

   Spread half of the batter into the prepared pan. Spread the applesauce over the batter, then sprinkle with half of the crumb mixture. Spoon the remaining batter over the crumb mixture and top with the remaining crumb mixture.

5. 5

   Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before removing the sides.

6. 6

   In a small bowl, combine the confectioners' sugar, 1/4 teaspoon of vanilla, and enough hot water to achieve the desired glaze consistency. Drizzle the glaze over the cooled coffee cake.