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Buttercup Squash Coffee Cake

1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1 1/2 teaspoons ground cinnamon
3 tablespoons cold butter or margarine

1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
1 cup mashed cooked buttercup squash
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 cup unsweetened applesauce

1/2 cup confectioners sugar
1/4 teaspoon vanilla extract
1-1/2 teaspoons hot water

Combine the first six ingredients. Cut in butter until crumbly;
set aside. In a 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-in. springform pan. Spread applesauce over batter. Sprinkle
with half of the streusel. Spoon remaining batter evenly over
streusel. Top with remaining streusel. Bake at 3500 for 50-55
minutes or until cake tests done. Cool for 10 minutes; remove sides
of pan. Combine glaze ingredients; drizzle over coffee cake. Makes
10-12 servings.


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