zucchini nut cake

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 1 cup white sugar
• 1 cup brown sugar, not packed
• 3 eggs
• 1 tablespoon water, or more if needed
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10-inch fluted tube pan (such as a bundt®).
• sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. gently stir in zucchini and 1/2 cup walnuts. if batter seems dry, mix in 1 more tablespoon water.
• melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small appear in the mixture. stir 1/2 cup walnuts into the brown sugar mixture.
• spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
• bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.