ZUCCHINI NUT CAKE

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Zucchini Nut Cake image

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

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup butter
½ cup vegetable shortening
1 cup white sugar
1 cup brown sugar, not packed
3 eggs
1 tablespoon water, or more if needed
1 teaspoon vanilla extract
2 cups shredded zucchini
½ cup chopped walnuts
¼ cup butter
½ cup brown sugar
½ cup chopped walnuts

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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