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Discussion Starter #1
Didn't see a thread for this yet.



My challenge this month was to bake something diferent from the garden harvest.


Butternut Squash Coffee Cake

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CRUMB MIXTURE:
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup chopped nuts
1-1/2 teaspoons ground cinnamon
3 tablespoons cold butter

CAKE:
1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
1 cup mashed cooked butternut squash
1 teaspoon vanilla extract
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

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

In a small bowl, combine the first six ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, one 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 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 near the center comes out clean. Cool for 10 minutes before removing from pan.

Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake. Makes10-12 servings
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That sounds good..........and I have squash about ready to pic.

Too hot this month to have the oven on...........no AC here.......haven't needed it so far.........if you keep the house closed up.

I am MORE THAN READY to be baking something!!
 

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Discussion Starter #3
I am going to make ricekrispie treats with those huge marshmallows. I found strawberry flavor ones at Giant. Can't wait to see how they taste.
 
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