Saturday, September 4, 2010
I know you are probably up to your eyeballs in zucchini. Before we are knee deep in butternut squash I thought I'd pass along this one to you. I saw it in Bon Appetit. I want to become more diligent about actually carrying out those magazine recipes I clip. This one shouted, "Make me". I obliged. Made it. They ate it. Gone.
Zucchini Cake with Cream Cheese Frosting
adapted from this recipe at Bon Appetit.
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup olive oil (not extra-virgin)
1 cup (packed) golden brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups coarsely grated zucchini
Preheat oven to 350F. Spray a 9 inch square baking pan with cooking spray.
In a small bowl whisk together dry ingredients: flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a larger bowl combine oil, brown sugar, vanilla and eggs. Mix in dry ingredients just until incorporated. Fold in zucchini. Pour into 9" square and bake for about 55 to an hour. Let cool, then frost.
Cream Cheese Frosting
1/2 cup butter, room temp
4 ounces cream cheese, room temp
1 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
Beat butter and cream cheese together. Add confectioners sugar, cinnamon and vanilla and beat until combined. You can adjust the amount of confectioners sugar to get the thicknes of frosting you desire.