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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Syed Hurr Zaidi 1512
[email protected]This cake is a delicious and easy-to-make treat. It's perfect for breakfast, lunch, or dessert.
Zain Kkzz
[email protected]This recipe is easy to follow and the cake always turns out great. I've made it for parties and potlucks, and it's always a hit.
Prasant Shreemal
[email protected]This cake is a great way to use up zucchini, and it's also a healthier option than many other cakes. It's a win-win!
Dalal Sindi
[email protected]I've made this cake several times and it's always a hit. It's the perfect balance of moist and fluffy, and the zucchini adds a nice touch of sweetness.
Michael Perez
[email protected]This cake is delicious! I made it for my family and they all loved it. It's a great recipe to have on hand for potlucks or bake sales.
joe shields
[email protected]I was skeptical about this recipe because I'm not a big fan of zucchini, but I was pleasantly surprised. The cake is moist and flavorful, and the zucchini adds a nice texture.
Chantel Green
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. It's the perfect dessert for any occasion.
Ay Rotimi
[email protected]I followed the recipe exactly and my cake turned out dry and crumbly. I'm not sure what went wrong.
Mercy Rop
[email protected]This cake is a great way to use up zucchini. It's also a healthier option than many other cakes.
Manual Martinez
[email protected]I love this recipe! It's so easy to make and always turns out great. I've made it with different nuts and fruits, and it's always delicious.
Nooria Nasari
[email protected]This zucchini nut cake is a winner! It's moist, flavorful, and has the perfect amount of sweetness. I used a bundt pan and it came out beautifully. I'll definitely be making this again.