9.20.2012

Improv Cooking Challenge: Streuseled Zucchini Bundt Cake

.  What a crazy busy week for LSM, huh?  Three posts in one week?  We're coming up on the limit.


But for one reason or another [apparently I felt ambitious] I decided to participate in all three clubs this month: SRC, TWD, and featuring in today's post, ICC.  And they all happened to be due the same week.  Go figure.

Most of you have probably forgotten I'm a part of ICC [or maybe you even forgot what ICC is] because it's literally been months since I last participated.  And to be honest, this is probably my most favorite club because it forces you to get those creative juices flowin'.  And who wouldn't have fun with that?!

Anywho, this month's ingredients were a bit tricky...

Zucchini and Brown Sugar


Not gonna lie, I initially thought I would sit out again for this month because it appeared like this would be a savory challenge.  But then I thought 'Hey!  This is called a challenge for a reason!' [and yes, I really did think that].  So here we are!

I wouldn't say I came up with anything ground breaking, but I guess this recipe is a bit different!  I actually had a hard time finding any recipes that used both zucchinis and brown sugar, but thanks to my tried and true Taste of Home Cookbook, I bring you Streuseled Zucchini Bundt Cake.  Nom, nom, nom.


The cake itself is rather simple, a plain vanilla cake made uber moist due to the addition of the zucchini.  But the fun and flavor comes from the cinnamon-raisin streusel ribboned throughout the bundt.  A simple glaze drizzled across the top serves as 'the cherry on the top.'  And together, these elements make a wonderful, comforting breakfast treat paired perfectly with a piping hot cup of coffee.  Can the weekend be here, already?

Gosh, I love ICC.  Can't wait to see what next month brings!  .


My Notes:
  • I omitted the walnuts from the original recipe but after tasting, they definitely are needed.  The cake was still great but it could have definitely used that crunch.  If you don't have to, I wouldn't leave them out.
Adapted from Taste of Home Cookbook


Ingredients:
Cake:
2 c. (about 1-1/2 medium zucchinis) shredded zucchini
1-1/3 c. vanilla-flavored yogurt
3/4 c. sugar
2 egg whites
1 egg
1/3 c. canola oil
3 tsp. vanilla extract
3 c. all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. dry bread crumbs

Streusel:
1/3 c. packed light brown sugar
1/3 c. chopped walnuts
1/3 c. raisins
1 tbsp. ground cinnamon
1/2 tsp. ground allspice

Glaze:
3/4 c. powdered sugar
1 tsp. vanilla extract
2 to 3 tsp. milk

Directions:
  1. Heat oven to 350°F.  In a large bowl, beat zucchini, yogurt, sugar, egg whites, egg, oil, and vanilla extract until well blended.  Combine the flour, baking powder, baking soda, and salt in a medium bowl; gradually beat into zucchini mixture until blended.
  2. For streusel, combine brown sugar, walnuts, raisins, cinnamon, and allspice; set aside.
  3. Sprinkle bread crumbs into a greased 10-inch bundt pan.  Add a third of the zucchini batter to the pan.  Sprinkle half of the streusel mixture over the batter.  Top with another third of the batter and sprinkle with remaining streusel mixture.  Top with remaining batter.
  4. Bake 55 to 65 minutes or until toothpick inserted near center comes out clean.  Cool 10 minutes and remove from pan to wire rack to cool completely.
  5. In a small bowl, combine powdered sugar, vanilla extract, and enough milk to achieve desired consistency.  Drizzle over cake.
Yield: 14 servings

post signature

14 comments:

  1. mmmmmmmmmmmmm -- what a gorgeous-looking bundt cake! I could use a slice right now with my coffee...

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  2. Welcome back to the improv challenge! Your bundt cake is beautiful. Great job!

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  3. Great job on your bunt cake pictures! The flavor combination between the cake and streusel sound delicious. It's fun to have a ribbon of goodness in the middle of a pretty cake.

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  4. Great job on your bundt cake, it looks delicious.

    Lisa~~
    my entry: Zucchini with Onions & Brown Sugar.

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  5. This looks awesome, with or without the walnuts. :)

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  6. I am loving that streusel layer. What a fantastic cake!!

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  7. I do love a good bundt--this looks perfect.

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  8. Oh man! Genius! I can't wait to make this. I have quite a few zucchini in the fridge. Can't wait!

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  9. Wow, this jumped right out at me on the crumbs and chaos link party! Looks delicious, and I've got plenty of zucchini...just need to get myself a bundt pan :)

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  10. Looks likes a fantastic cake! Love the cinnamon raisin streusel!

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  11. Yum! Good thing I still have zucchini in the garden, this looks like a winner.
    Mimi

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  12. Ooooh... I love this idea. We have two zucchini plants going well in the greenhouse. This would be wonderful on the crisp mornings we are having! Thank you for the recipe! -Marci @ Stone Cottage Adventures

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  13. Jess,
    This looks delicious! I love all the zucchini recipes floating around. I will definitely try this one. Thanks for sharing :)
    Michelle

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