Zucchini Nut Cake recipe
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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
Nutrition Info
- 504.6 caloriescarbohydrate: 59.8 gcholesterol: 77 mgfat: 28 gfiber: 1.7 gprotein: 6.2 gsaturatedFat: 10.5 gservingSize: -sodium: 406.8 mgsugar: 38.1 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Nut Cake
Directions
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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.