Zucchini Bundt Cake (with cinnamon streusel)
This beautiful cake has a crunchy cinnamon streusel that you'll want more of, with a moist crumb bursting with grated zucchini. It keeps very well for several days and needs no more than a simple glaze or a dusting of powdered sugar.
Servings 10 servings
Ingredients
Cinnamon streusel:
- 3 tablespoons flour
- ½ teaspoon cinnamon
- ¼ cup brown sugar
- 1 ½ tablespoons oil
Zucchini cake:
- 1 tablespoon soft shortening or margarine
- 3 eggs at room temperature
- ¾ cup vegetable oil like sunflower oil
- 1 ½ cups white sugar
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoons salt
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups unpeeled, grated zucchini about 5 ounces or 1 medium
For the glaze:
- ¾ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
For the streusel:
- Combine 3 tablespoons flour, ½ teaspoon cinnamon, ¼ cup brown sugar and 1 ½ tablespoons oil in a small bowl until crumbly.
- Refrigerate until ready to use. If making it ahead, make sure it's an airtight container.
For the cake:
- Preheat oven to 350ºF (180°C).
- Grease with 1 tablespoon soft shortening a large 10 or 12-cup bundt cake pan. I use my fingers, but you can use a brush. Make sure every nook, cranny and angle is covered. Flour it, shaking off excess. Reserve.
- Beat 3 eggs, ¾ cup vegetable oil and 1 ½ cups white sugar in a large bowl until foamy and thick, about 1 minute.
- Add the sifted dry ingredients: 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoons salt and ½ teaspoon ground cinnamon. Mix well, but don't overmix.
- Add 1 teaspoon vanilla extract and 2 cups unpeeled, grated zucchini. Mix well with a spatula making sure the zucchini is integrated.
- Pour the zucchini batter into the prepared bundt pan.
- Sprinkle streusel over the batter and bake for 40 to 45 minutes, until a tester inserted comes out clean.
- Let cool on wire rack for 15 minutes and carefully check that it's not sticking to the edges. Shake it lightly and see if the cake loosens up. You can use a small smooth bladed knife to separate the edges. Shake the pan again and make sure the bottom is loose.
- Invert onto a wire rack and let cool completely before glazing.
- Keep leftovers covered for a day or two at room temperature and then refrigerate or freeze, always well wrapped.
For the glaze:
- Mix ¾ cup powdered sugar and 1 tablespoon lemon juice in a small bowl until smooth. Add more liquid or sugar (always in small quantities) if necessary to make it as thick or thin as you want.
- Drizzle on top of the cooled cake and let dry before cutting.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Pans: this is a versatile cake that can be made in a bundt or tube pan, or in a medium loaf pan if you make half the recipe.
Storing: it keeps well for 2 days at room temperature, well wrapped. Or in the fridge for 4-5 days, also in plastic wrap or an airtight container. But I recommend freezing it (use freezer bags, airtight container or plastic wrap and foil) if not eating in the first few days after it's baked because the refrigerator dries up food fast. In the freezer you can keep it a month and then thaw it at room temperature. There is a post about freezer baking that you might find useful.
