Zucchini Nut Cake

Zucchini Nut Cake

by Alexandre Arnaud 2 years ago
4.6 (9)
1 hour
504.6 kcal
59.8 g carbs
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Description

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!

Ingredients
  • 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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
  2. 2. 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.
  3. 3. 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.
  4. 4. Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
  5. 5. 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
serving: 1 10-inch tube cake
calories: 504.6 kcal
carbohydrates: 59.8 g
protein: 6.2 g
saturated fat: 10.5 g
cholesterol: 77 mg
sodium: 406.8 mg
fiber: 1.7 g
sugar: 38.1 g