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
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
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!
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