Zucchini Nut Cake
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
56
Sourness
26
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 tsp
Salt1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 cup
Butter1 cup
Vegetable Shortening1 cup
White Sugar1 cup
Brown Sugar3
Eggs1 tbsp
Water (or more if needed)1 tsp
Vanilla Extract2 cups
Zucchini (shredded)1 cup
Walnut (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 10-inch fluted tube pan (such as a Bundt(R))
3
Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl
4
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
5
Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture
6
Gently stir in zucchini and 1/2 cup walnuts
7
If batter seems dry, mix in 1 more tablespoon water
8
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
9
Stir 1/2 cup walnuts into the brown sugar mixture
10
Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture
11
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
12
Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping