Zucchini + Cinnamon Crumble Cake

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 – 

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