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Zucchini Streusel Bundt Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

From the first zucchini coming off the vines, I have wanted to make this cake. And for some reason it took me until now to get it done, I am not certain what, oh yeah I remember now......time. One of the reasons that Terry and I spend at least one Sunday a month cooking is so we have the opportunity to make those recipes that sound good.

After the commute to, the day at work, and the commute home, often I am lacking one thing.....time. Fortunately for me, my husband has caught the cooking bug and has been pitching in with food preparation in a big way! We have always worked together side by side in the kitchen, but now he is finding a recipe that sounds good and making it from start to finish, fun for us both, let me tell you!

Zucchini Streusel Bundt Cake

But back to this cake. I love scratch cakes, but being a lazy baker, I want them easy too. This one fills the bill. It does take 3 bowls, but it is a mix by hand cake and after a little layering in the bundt pan, those 3 bowls are a quick clean up. Let's get started, shall we?

Zucchini-Streusel Bundt Cake
adapted from:  Watkins CINNAMON, the kitchen collection
350-degree oven

2 c coarsely shredded zucchini

1/3 c brown sugar
2/3 sliced almonds - chop through a couple of times to break up
1 T cinnamon
1/2 t allspice

3 c flour
1 1/4 c sugar
1 1/2 t baking powder
1 t baking soda
1/2 t salt

2 eggs
1 c yogurt
1/3 c oil
1 T vanilla

1/2 c powdered sugar
2 t milk
1 t vanilla

Set shredded zucchini aside (if very wet, drain in a colander).

In as small bowl combine brown sugar and next 3 ingredients, mix well, set aside.

In a large bowl, combine the flour and next 4 ingredients. Mix well, set aside.

In a medium bowl, beat eggs well. Add yogurt and next 2 ingredients. Mix well and stir in the zucchini.


Add the yogurt mixture to the flour mixture, mix well by hand.

Into prepared bundt pan, layer 1/3 of the cake batter, sprinkle with 1/2 of the brown sugar mixture. Top with half of the remaining cake batter, sprinkle with the rest of the brown sugar mixture. Top with the remaining cake batter.


Bake for 45-50 minutes or until done in your oven. Let rest 12-15 minutes, turn out and let cool completely.



In a small bowl (yes this would be the fourth bowl) combine the powdered sugar, milk, and vanilla. Stir until smooth, drizzle over cake.


The glaze is where I have gotten myself into trouble in the past. I would always think, "oh, just a bit more milk" and then I would have a sauce. It never looks like a sauce in the bowl, but when you pour it over the cake and it puddles on the plate, let's be honest, it is a sauce. But not this time!


Serves 14-16

Enjoy!

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1 comment

  1. Hi Melynda,
    A lovely bundt cake! I like that it uses yoghurt and a minimum of oil. The brown sugar swirl sounds good to me. A slice or two would be lovely with a cuppa tea!
    Thank you for sharing with CYB!

    ReplyDelete

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