A moist zucchini cake.
I think that we have picked our last zucchini from the garden for the year. We didn’t have as many zucchinis this year from the garden that we usually do. But then again we didn’t plant as many zucchini plants that we usually do; I guess that would have something to do with it.
Since it was the last one from the garden I decided to go with something for my sweet tooth. We love zucchini bread in our house and this recipe reminds me a little bit of that.
I have the great Bundt pan sitting in my cupboard that seldom gets used, so I decided to go with a Bundt cake. I love Bundt cakes, they look a bit more elegant than your normal every day cake.
The cake has this wonderful caramel topping, but make sure you don’t wait too long to remove the cake from the pan or it does stick.
That was what happened to me. My battery was just about dead on my camera when I made this cake, so I decided to charge it up while the cake cooled. Well long story short I let the cake cool a bit too long and the topping stuck in the pan some. But if you follow the direction (like I didn’t) you should be okay.
No matter if the topping stuck a bit, this is a wonderfully moist cake. The topping sure adds a lot to the taste of the cake. I can’t wait until next year’s zucchinis from the garden… this cake will be the first on list of things to make.
Zucchini Spice Bundt Cake (Source: adapted from magnoliadays.com)
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup chopped walnuts
2 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup vegetable oil
1 1/2 cup sugar
1/2 cup brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
2 cups shredded zucchini
Preheat the oven to 350 degrees F. Grease a 10-inch Bundt pan.
For the topping:
Melt the butter in a small saucepan over medium heat. Stir in the brown sugar until it dissolves and begins to bubble. Stir in the chopped walnuts and spoon the mixture into the bottom of the prepared pan.
For the cake:
1. In a large bowl using an electric mixer, cream together the oil and sugars mix until well combined. Add eggs one at a time and beat well after each addition. Add the cream and vanilla and beat until well combined.
2. In another bowl combine the flour, salt, baking soda, and cinnamon. Blend together. Add the flour mixture to the wet ingredients until just combined. Add the zucchini and mix until well blended. Pour the batter evenly over the topping in the prepared pan.
3. Bake 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake no more than 10 minutes and remove from the pan. Continue to cool on the cooling rack.