Zucchini Nut Cake
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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. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
- 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. 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. Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
- 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
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