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
- ¼ 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
- ½ cup brown sugar
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
Step 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.
Step 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.
Step 4
Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
Step 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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 505 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat11g | 53% |
Cholesterol77mg | 26% |
Sodium407mg | 18% |
Total Carbohydrate60g | 22% |
Dietary Fiber2g | 6% |
Total Sugars38g | |
Protein6g | |
Vitamin C4mg | 19% |
Calcium47mg | 4% |
Iron2mg | 11% |
Potassium176mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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