BUTERCUP SQUASH COFFEE CAKE

STREUSEL:

¼ cup brown sugar

¼ cup sugar

¼ cup flour

¼ cup quick-cooking oats

¼ cup chopped nuts

1½ tea. cinnamon

3 tab. cold butter or margarine

CAKE

½ cup butter-flavored shortening

1 cup sugar

2 eggs

1 cup mashed cooked buttercup squash

1 tea. vanilla extract

2 cups flour

2 tea. baking powder

1½ tea. cinnamon

½ tea. baking soda

¼ tea. ginger

¼ tea. nutmeg

pinch cloves

½ cup unsweetened applesauce

GLAZE

½ cup confectioners’ sugar

¼ tea. vanilla extract

1½ tea. hot water

Combine the first 6 ingredients. Cut in butter until crumbly; set aside. In mixing bowl, cream shortening and sugar. Beat in eggs, one at a time. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture. Spoon half into a greased 9” springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel. Top with remaining streusel. Bake 350° for 50 to 55 min. or until cake tests done. Cool for 10 min; remove sides of pan. Combine glaze ingredients; drizzle over cake. Yield 10 to 12 servings.