Spiced Zucchini Coffee Cake
Equipment
- 8-inch pan or
- stand mixer or
- box grater or
- stand mixer grater attachment if using a stand mixer
- kitchen scale for best accuracy
Ingredients
Cake
- 2 cups unbleached all-purpose flour, spooned and leveled 240g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup salted butter, softened 113g
- ¾ cup granulated sugar 150g
- ¼ cup light brown sugar, packed 55g
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream 120g
- 1 cup zucchini, grated 150g
Streusel Topping
- ¾ cup unbleached all-purpose flour 90g
- ½ cup light brown sugar, packed 110g
- 1 tsp ground cinnamon
- ¼ tsp salt
- 6 tbps salted butter, melted 85g
- ½ cup chopped walnuts or pecans, optional 60g
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Spray an 8 or 9-inch round or square baking pan with nonstick cooking spray.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the Butter and Sugars: In a separate large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add eggs, vanilla extract, and sour cream and mix until just combined.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix. Fold in the grated zucchini with a spatula until evenly distributed.
- Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms coarse crumbs. If using nuts, fold them in. Set aside.
- Assemble the Cake: Spread the batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the batter, covering the entire surface.
- Bake: Bake for 45-55 minutes (depending on pan size), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for 15 minutes before slicing. Best served warm.
Notes
- Yellow Squash Swap: For yellow squash substitution, always squeeze out excess moisture due to higher water content.
- To Serve: Enjoy warm with a small pat of butter for an indulgent touch.
- Make it a Dessert: Make a simple glaze with 1 cup of powdered sugar (115g) and 1 to 2 tablespoons of milk. Drizzle over slightly cooled cake.
Nutrition
Serving: 1slice
Servings: 9 slices
