I believe one of the greatest appeals of a bundt cake is that it’s simple. Even when it’s studded with whatever and has a glaze on top, it still can be considered simple. Take the same cake and bake it in layers and take the glaze and use it for filling and frosting and it’s not a simple cake. I rest my case. There’s something about them.
There’s a new group in town. Of course, it’s a mad-about-bundts group. The brainchild of Lora and Anudhara of Baker Street, two lovely, lovely bloggers who continuously bake one goodie after another.
The Bundt a Month is obviously about this hole-in-the-middle cake, the one forever immortalized by this movie when they put a plant to cover the hole. Even if you never saw that film, you’re not in your right mind if you’re not attracted to this simple cake. And probably shouldn’t keep on reading if you never had one.
I don’t think we can be really friends. I mean that. I’m very serious about my love for bundt cakes; there’s enough proof in this little blog of it, whether it’s maple walnut, chocolate Kahlua or banana bourbon.
I don’t think we can be really friends. I mean that. I’m very serious about my love for bundt cakes; there’s enough proof in this little blog of it, whether it’s maple walnut, chocolate Kahlua or banana bourbon.
This months’ theme is zucchini. However, you want to use it as long as it’s part of the cake. I decided to use it with raisins and a cinnamon streusel. You can’t find the streusel? It’s on the bottom of the cake. Or at least it will after you bake it and unmold it. The top becomes the bottom when it comes to bundt cakes.
This is really a simple cake. For starters it uses oil. That in itself makes for an easy batter. It also has a most delectable mixture of brown sugar, cinnamon, and walnuts that is sprinkled on top and will later become the bottom. Yes, the streusel. Just wanted to know if you were paying attention here. Finally, plump yellow raisins and freshly grated zucchini. Not just a simple cake. A simple and delectable bundt cake. It makes a good gift, a good pair for afternoon tea, for a brunch or a picnic.
The flavors come together wonderfully. The speckled crumb is lovely by itself, with those bits of green. The crunchy bottom a nice surprise. Time to go into the kitchen and bake a zucchini raisin bundt cake with cinnamon streusel!
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You can add 1/2 cup of walnuts in addition to the raisins.
Scale
Ingredients
For the cake:
- 2 eggs
- ½ cup vegetable oil (I use canola)
- 1 cup sugar
- 1 teaspoon vanilla
- 1 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup grated zucchini (1 medium)
- 1 cup yellow raisins (optional)
- Cinnamon streusel (recipe below)
- Confectioners’ sugar (for sprinkling)
For cinnamon streusel:
- 3 Tbs flour
- ½ teaspoon cinnamon
- ¼ cup brown sugar
- Pinch of baking powder
- 1 Tbs melted butter
- 2 Tbs finely chopped walnuts
Instructions
- Preheat oven to 350º. Grease a bundt cake pan.
- In a large bowl beat eggs, oil, sugar and vanilla until foamy, about 1 minute.
- Sift over it flour, baking powder, baking soda and cinnamon. Mix well but don’t overmix.
- Add grated zucchini (I grate it directly over the batter) and raisins. Mix well and pour into prepared pan.
- Sprinkle streusel over batter and bake for 45 to 50 minutes, until tester inserted comes out clean. Let cool on wire rack, invert onto serving plate, sprinkle with confectioners’ sugar and serve.
- In a small bowl combine all streusel ingredients until crumbly.
from Easiest and Best Coffee Cakes and Quick Breads, by Renny Darling
Carol | a cup of mascarpone says
September 21, 2012 at 17:57I love zucchini bread and bundt cake and the movie you mentioned – so I continued to read your enjoyable post, Paula!!! I love every ingredient in this bundt – so we can still be friends, right!?! 🙂 Happy Friday!!!
Kathy says
September 21, 2012 at 11:17Oh Paula, this looks so lovely and delicious…a perfect cake to enjoy everyday…for me it would be my breakfast choice!
mividaenundulce says
September 20, 2012 at 16:51Since my kids discovered they can eat zucchini in a cake I'm looking for great recipes with that vegetable, this is one of them and I must try.
Medeja says
September 20, 2012 at 07:20Looks lovely! Sounds good! I am a big fan of such interesting bundt cakes!
Inside a British Mum's Kitchen says
September 20, 2012 at 00:59I absolutely LOVE these flavors – zucchini bread is a favorite around here – so thanks for such a great recipe!
mary x
Lizzy Do says
September 20, 2012 at 00:24Oh, boy, does this look moist and delectable! I love zucchini bread, so I know I'd go nuts over your cake!
yummychunklet says
September 19, 2012 at 17:54Looks delicious. What a bundt!
Guru Uru says
September 19, 2012 at 17:41Can't believe a bundt like this involves zucchini it looks way too delicious 😀
Cheers
Choc Chip Uru
Murissa Shalapata says
September 19, 2012 at 17:18This would be great with coffee or a night cap this fall.
The cinnamon streusel would be delicious on banana bread too I think.
Just discovered your delicious blog!
Murissa
The Wanderfull Traveler
http://www.thewanderfulltraveler.com
marilyn says
September 19, 2012 at 16:33Yes! I can hear that dialogue from the movie right now, trying to pronounce "bundt" properly! We can't have too many ways to eat zucchini right now!
Cake Duchess says
September 19, 2012 at 15:06I was really waiting for someone to mention My Big Fat Greek Wedding-love that scene of the movie and I always laugh really loud when I catch it;)Gorgeous and moist zucchini and raisin bundt, Paula. I love seeing your delicious baking. Thanks for joining An and I with #BundtaMonth:)xx
Renee Dobbs says
September 19, 2012 at 12:21You got me at cinnamon streusel. I'll eat any dessert with it on top.
Baker Street says
September 19, 2012 at 11:57Holy moly! Zucchini and Raisin is such a lovely combination! So glad you share the love for bundt cakes and could bake with us this month. It looks fabulous, Paula! 🙂