fredag, augusti 12, 2011

Let's try another delicious cake....

Spiced Zucchini Cake

1 ¼ cups all-purpose flour
½ cup brown sugar
½ cup sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon minced crystallized ginger
½ teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
½ cup vegetable oil
½ cup applesauce
2 eggs
1 cup shredded zucchini

Cream Cheese Frosting
4 ounces cream cheese, softened
3 tablespoons butter, softened
3 tablespoons pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 cups confectioners’ sugar

1. Preheat oven to 350 degrees F. Butter or spray an 8×8 inch baking pan with non-stick cooking spray; set aside.
2. In a bowl, combine flour, cinnamon, cardamom, nutmeg, crystallized ginger, salt, baking powder and baking soda.
3. Combine oil, applesauce, eggs and sugars; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Pour into the prepared 8×8 inch baking pan. 4. 4. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
5. For the icing: In a small bowl, beat cream cheese, butter, maple syrup, cinnamon and cardamom until smooth and creamy. Add confectioners’ sugar and mix well. Frost cake with icing.

Store covered in refrigerator for up to 2 days. Bring to room temperature before serving.

1. This icing is a little on the thin side and is not able to be piped. If you find the consistency to be too thin for your taste, gradually add in a little more confectioners’ sugar.
2. If you enjoy nuts, pecans and walnuts both pair well with this recipe. Simply fold in a ½ cup of chopped nuts before pouring the batter into the pan.
3. Don’t have cardamom or crystallized ginger? No problem, just omit them, but I do highly recommend adding both of these to your spice rack.

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