Cakes

Zucchini + Cinnamon Crumble Cake


Prep Time : 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! What a week. Running around like a headless chicken. Must be time for some cake! I haven’t dipped a toe into this sweet zucchini baking business before. It always comes at a time when I’m busy with other things like jam and preserves. I’ve had a few requests so this year we’re giving it a whirl. I have a pile of zucchini in the fridge that I’m not going to use in time so let’s jump in with some spices and buttery crumb topping and make the most of it. I got your back Anjuli.

This cake is soft and fluffy and moist. It contrasts wonderfully with the golden spiced crumble on top. And it goes perfectly with a cup of tea. No higher praise exists. You can use zucchini that are starting to look a bit sad, just trim them carefully to remove any discoloured spots. Cinnamon, nutmeg and ginger set off this cake beautifully but don’t hesitate to sneak a bit of cardamom in there if you like it!

Preheat the oven to 180C (350F). Line a 8 inch round or ring cake pan with baking paper and set aside. Make the topping first so it’s ready to go when you are. Mix everything together in a small bowl until well combined. It should just clump together when you squeeze it so if it’s a bit too dry or too wet add a little more butter or flour until it does.

Grate the zucchini with a box grater until you have a packed cupful. Grate on a plate to keep things tidy. In a bowl toss the zucchini with the lemon juice and vanilla. Don’t be tempted to leave out the lemon juice – it’s there to react with the baking soda and make the cake rise. Melt the butter and mix it into the zucchini.

Sift the flour, baking soda, salt and spices together into a bowl and set aside. Using a standing or hand-held mixer beat the eggs and sugar until thick and pale.

Add the zucchini/butter mixture first then add the dry ingredients on top. Fold gently until the batter is just combined.

Scrape all the lovely goo into the prepared pan and smooth the top. Sprinkle the crumbs over the top. Pinch it into gorgeous nubbins before you sprinkle. Give it a gentle press to make sure it is stuck to the cake.

Bake for 30 to 35 minutes until the cake springs back when lightly pressed in the centre.

Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Dust with a little icing sugar to serve.

Must be time to put the kettle on..

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Zucchini + Cinnamon Crumble Cake


Prep Time : 15 mins | Cook Time : 30 mins | Total Time : 1 hour | Difficulty : Easy

Makes : An 8 inch round cake

Soft spiced zucchini cake topped with buttery cinnamon crumbs.

Ingredients:

For the streusel:

  • 1/2 cup (75 grams) all purpose flour
  • 1/4 cup (50 grams) brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 4 tablespoons (50 grams) butter, melted

For the cake:

  • 1 cup firmly packed grated zucchini
  • 1 tablespoon lemon juice or vinegar
  • 1 teaspoon vanilla extract
  • 9 tablespoons (125 grams) butter, melted
  • 1 1/2 cups (210 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt (if using unsalted butter 1/2 teaspoon)
  • 2/3 cup (140 grams) sugar
  • 2 large eggs

 

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand-held electric mixer
  • 8 inch round or ring pan, lined with baking paper

Directions:

Preheat the oven to 180C (350F). Line a 8 inch round or ring cake pan with baking paper and set aside. Make the streusel first so it’s ready to go when you are. Mix everything together in a small bowl until well combined. It should clump together so if it’s a bit too dry or too wet add a little more butter or flour until it does.

Grate the zucchini with a box grater until you have a packed cupful. Grate on a plate to keep things tidy. In a bowl toss the zucchini with the lemon juice and vanilla. Don’t be tempted to leave out the lemon juice – it’s there to react with the baking soda and make the cake rise. Melt the butter and mix it into the zucchini.

Sift the flour, baking soda, salt and spices together into a bowl and set aside. Using a standing or hand-held mixer beat the eggs and sugar until thick and pale.

Add the zucchini/butter mixture first then add the dry ingredients on top. Fold gently until the batter is just combined.

Scrape all the lovely goo into the prepared pan and smooth the top. Sprinkle the crumbs over the top. Pinch it into gorgeous nubbins before you sprinkle. Give it a gentle press to make sure it is stuck to the cake.

Bake for 30 to 35 minutes until the cake springs back when lightly pressed in the centre.

Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Cook’s Notes:

  • You can use slightly sorry looking zucchini for this recipe – just be careful to trim any discoloured spots off.
  • If you want to make this cake a little fancier you can drizzle a little lemon or vanilla glaze on top – just add milk or lemon juice to 1/2 cup of icing sugar until you get a thick pouring consistency.

 – This cake will keep in an airtight container at room temperature for 3 to 4 days. It can also be frozen if carefully wrapped – 

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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