Harvest Squash Coffee Cake

Preheat the oven to 350 degrees F. Grease a 9-inch springform pan and set aside.

For the streusel topping/filling:
1. In a small bowl, whisk together brown sugar, granulated sugar, flour, oats, and cinnamon. Cut in the cold butter with a pastry blender until crumbly then set aside.

For the cake:
2. In a large bowl, cream together butter and granulated sugar until fluffy. Add the eggs one at a time, mixing until incorporated. Stir in the vanilla extract. Set aside.
3. In another bowl, add the dry ingredients: the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine.
4. Gradually add the dry ingredients to the creamed mixture, stirring until just incorporated. Scoop the squash puree into the mixing bowl, and mix until that batter just comes together.
5. Spoon half of the cake batter into the prepared springform pan, smoothing the batter to level.
6. Spread the applesauce over the batter in the pan.
7. Sprinkle half of the streusel over the apple sauce.
8. Spoon the remaining batter evenly over the streusel, and smooth to the edges of the pan.
9. Sprinkle the remaining streusel on top of the batter.
10. Bake at 350 degrees F for 50- to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Cool cake in the pan for 10 minutes before removing the side of the pan.
12. Allow cake to cool completely on the base of the springform pan, set on a wire rack.
13. Once completely cool, transfer coffee cake to a serving plate, and prepare the glaze.

For the glaze:
1. In a small bowl, use a fork to stir together the powdered sugar, hot water, and vanilla extract, until smooth.
2. Use the same fork to drizzle the glaze over the cooled coffee cake.

Serve immediately. Leftover coffee cake will keep for 3 to 4 days if tightly wrapped and stored at room temperature.