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.
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.
You can add 1/2 cup of walnuts in addition to the raisins.
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
- 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.