Ingredients
CRUMB MIXTURE:1/4 cup packed brown sugar1/4 cup sugar1/4 cup all-purpose flour1/4 cup quick-cooking oats1/4 cup chopped nuts1-1/2 teaspoons ground cinnamon3 tablespoons cold butterCAKE:1/2 cup butter-flavored shortening1 cup sugar2 large eggs, room temperature1 cup mashed cooked buttercup squash1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking powder1-1/2 teaspoons ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon ground nutmegPinch ground cloves1/2 cup unsweetened applesauceGLAZE:1/2 cup confectioners’ sugar1/4 teaspoon vanilla extract1-1/2 teaspoons hot water
Preparation
In a small bowl, combine the first 6 ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in 1 egg at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan.
Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan.
Combine the confectioners’ sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.
