ZUCCHINI NUT CAKE
This is a close recreation of a lost recipe of my mother's, a zucchini cake with a baked-in caramel nut topping, similar in concept to an upside-down cake. Kids of all ages love it, and it is sure to be a favorite during zucchini season!
Provided by Steve
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
- Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. Cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. Gently stir in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water.
- Melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small bubbles appear in the mixture. Stir 1/2 cup walnuts into the brown sugar mixture.
- Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
- Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 59.8 g, Cholesterol 77 mg, Fat 28 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 10.5 g, Sodium 406.8 mg, Sugar 38.1 g
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Sohan Sahab
[email protected]This cake is a keeper. I'll definitely be making it again.
Tolani Akorede
[email protected]I love the simple ingredients in this cake. It's a great way to use up fresh zucchini.
Shankar Uprety
[email protected]This cake is a great make-ahead dessert. I made it the night before and it was even better the next day.
Famille Bitton
[email protected]I'm not a baker, but this cake turned out perfectly. I'm so glad I tried this recipe.
Afzal Ali
[email protected]This cake is so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Tim Dermoss
[email protected]I love that this cake is made with whole wheat flour. It makes it a healthier option.
atier rahaman
[email protected]This cake is a great way to sneak some vegetables into your kids' diet.
Rocky Debnath
[email protected]I made this cake for my family and they loved it. Even my picky kids ate it up!
Aayusha Bist
[email protected]This cake is the perfect combination of sweet and savory. I love the crunch of the nuts and the moistness of the zucchini.
Randy Brown
[email protected]I've never been a big fan of zucchini bread, but this cake changed my mind. It's so delicious and I love the texture.
MD JIHAD KHAN
[email protected]This cake is so moist and flavorful. I love the combination of zucchini and nuts.
chinenye anselem
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
Rohail Jani
[email protected]This cake is a great way to use up extra zucchini. It's also a delicious and easy dessert.
james lumwamu
[email protected]I've made this cake several times now and it's always a hit. It's so easy to make and it's always delicious. I love that it's a healthy cake too, since it's made with zucchini.
MD Morsed
[email protected]This zucchini nut cake is a moist and flavorful treat that is perfect for any occasion. I followed the recipe exactly and it turned out beautifully. My family loved it!