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CATEGORY CUISINE TAG YIELD
Grains, Eggs Cakes, Desserts, Taste of ho 10 Servings

INGREDIENTS

1/4 c Firmly packed brown sugar
1/4 c Sugar
1/4 c All-purpose flour
1/4 c Quick-cooking oats
1/4 c Chopped nuts
1 1/2 t Ground cinnamon
3 T Cold butter or margarine
1/2 c Butter-flavored shortening
1 c Sugar
2 Eggs
1 c Mashed cooked buttercup
squash
1 t Vanilla extract
2 c All-purpose flour
2 t Baking powder
1 1/2 t Ground cinnamon
1/2 t Baking soda
1/2 t Salt
1/4 t Ground ginger
1/4 t Ground nutmeg
1 pn Ground cloves
1/2 c Unsweetened applesauce
1/2 c Confectioners' sugar
1/4 t Vanilla extract
1 1/2 t Hot water

INSTRUCTIONS

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 b batter evenly over streusel. Top with
remaining streusel. Bake at 350 degrees for 50-55 minutes or until
cake tests done. Cool for 10 minutes; remove sides of pan. Combine
glaze ingredients; drizzle over coffee cake. Yield: 10-12 servings.
NOTES : "My father grows a large squash patch, so each fall, I get an
ample amount of his harvest.  I make this treat to share with my
co-workers. They rave about the moist cake, the crunchy streusel and
the applesauce between the layers.-Mary Jones, Cumberland, Maine."
Recipe by: Taste of Home, August/September, 1997  Posted to MC-Recipe
Digest V1 #1011 by NGavlak <NGavlak@aol.com> on  Jan 14, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: 37.2mg
Sodium: 295.8mg
Potassium: 140.5mg
Carbohydrates: 56.8g
Fiber: 2g
Sugar: 32.3g
Protein: 5.2g


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