Zucchini Crumb Cake
User Reviews
5
Zucchini Crumb Cake
Description
The Zucchini Crumb Cake features grated zucchini and crushed pineapple blended into a batter with sugar, oil, and warming spices including cinnamon and nutmeg. The batter is poured into a round pan and baked, creating a soft crumb with moist pockets from the zucchini and pineapple. On top, a crumbly mixture of butter, brown sugar, walnuts, and flour forms a crunchy layer that complements the tender cake beneath. After baking, a drizzle made of powdered sugar, milk, and vanilla provides a mild, sweet finish.
This cake has a pleasant moist texture from the vegetables and fruit and a gentle spice profile from cinnamon and nutmeg. The crumb topping adds a slight crunch and nutty flavor when walnuts are included. It can be sliced into wedges for serving at gatherings, brunch, or as a comforting treat alongside a beverage. The recipe suggests using an 8-inch pan with parchment lining to ensure an even bake and easy removal.
No specific storage or make-ahead instructions are provided, but given its composition, the cake is best enjoyed within a couple of days when the topping remains crunchy. The recipe leaves optional the inclusion of walnuts in the topping to cater to preference or allergies. The pineapple is used undrained, which contributes extra moisture and sweetness to balance the squash flavor.
Ingredients
For the crumb topping:
- 2 ounces butter (½ stick)
- ⅓ cup walnuts optional, chopped
- ½ cup light brown sugar
- ½ cup all-purpose flour plus 1 tablespoon
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the cake:
- ¾ cup sugar
- ½ cup neutral cooking oil generic cooking oil
- 1 large egg
- 1 egg yolk (from a large egg
- 1 cup zucchini no need to wring out the zucchini, grated
- ⅓ cup pineapple undrained (half of an 8-ounce can, canned, crushed
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1½ cups flour
For the drizzle:
- ½ cup powdered sugar
- 1 tablespoon milk or half and half
- ½ teaspoon vanilla extract
Instructions
For the prep:
- Preheat the oven to 325F. Spray a round 8-inch cake pan (with at least 2-inch sides) with baking spray. Line the bottom of the pan with a circle of parchment paper. (If your pan does not have 2 inch sides, use a 9-inch round pan.)
For the crumb topping:
- In a medium-size, microwave-safe bowl, melt the butter in the microwave for 1 minute on high power. Add the walnuts (if using) brown sugar, flour, baking powder, cinnamon and salt. Stir with a fork until well-combined and crumbs start forming. Set aside until ready to use. The crumbs will firm up as they sit.
For the cake:
- Whisk together the sugar, oil and eggs until smooth. Add the zucchini, pineapple and vanilla and stir until well combined.
- Sprinkle the baking soda, baking powder, salt and cinnamon over the top and stir to combine. Add the flour and stir just until all of the flour is incorporated.
- Transfer the batter to the prepared pan and bake for 20 minutes. Carefully remove the pan from the oven and gently top with the crumb topping.
- Return the pan to the oven and bake for another 18-25 minutes(a total time of 38-45 minutes), until the center is firm when touched lightly on the top of the cake. You can also test the doneness with a toothpick inserted into the center of the cake. It will come out clean or with just a few crumbs when the cake is done. You can also test the doneness with an instant thermometer which should register 205-210˚F when the cake is finished.
- Allow the cake to cool for 10 minutes then invert onto a clean plate. Invert again onto a cooling rack so that the crumb topping is back on the top. Allow the cake to cool for 15-20 minutes before adding the drizzle.
For the drizzle:
- Combine powdered sugar, milk (or half and half) and vanilla and stir well with a small whisk or a fork. Drizzle over the top of the cake and ENJOY!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 243mg | 10% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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