Zucchini Crumb Cake
The concept of Zucchini Crumb Cake came to me after wondering what to do with extra summer zucchini. I have always loved zucchini bread but I was looking for a way to dress it up to serve to guests. The idea of turning this wonderful recipe into a crumb cake with a delicious crumble on the top of the zucchini cake made perfect sense!
This wonderful cake is flavored with zucchini, of course, but the addition of crushed pineapple adds a fresh flavor as well as helps to develop a moist, tender crumb. As the cake bakes, the zucchini and pineapple bake right into this and also create a crunchy brown exterior to the cake. Simply divine!
The crumb topping comes together easily and is the first thing to make. In the microwave, melt the butter and then add walnuts, brown sugar, flour and the remaining dry ingredients. Using a fork, stir until everything is combined and crumbs start to form. Set them aside until you are ready to use.
The batter can all be made in one bowl (love it!). Whisk together the sugar, eggs and oil. Add the zucchini, crushed pineapple and vanilla and stir until combined. Sprinkle the baking soda & powder, salt and cinnamon over the top and stir. Finally, mix in the flour until it is just incorporated.
Transfer the batter to a prepared cake pan and bake for 20 minutes. Remove from the oven and add the crumb topping gently to the top of the cake. Now bake the cake for another 20 to 30 minutes or until done. Let it cool for a few minutes.
Invert the cake on a clean plate and then invert again onto a cooling rack. Finally, make the drizzle by combining the powdered sugar, milk and vanilla and then drizzle it over the top of the cake.
This is not a cake you will be able to easily resist. With all of the fall spices, crumbly topping, crunchy exterior and delicious drizzle, you will fall in love…promise!
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Zucchini Crumb Cake
Makes: 12 servings
Prep Time: 20 minutes
Bake Time: 40-50 minutes
Total Time: 1 hour & 10 minutes
Ingredients
Crumb Topping:
- 1/4 cup unsalted butter (1/2 stick)
- 1/3 cup chopped walnuts, optional
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour plus 1 tablespoon
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Zucchini Cake:
- 3/4 cup sugar
- 1/2 cup oil
- 1 large egg
- 1 egg yolk (from a large egg)
- 1 cup grated zucchini (no need to wring out the zucchini)
- 1/3 cup canned crushed pineapple, undrained (half of an 8-ounce can)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 & 1/2 cups flour
Drizzle:
- 1/2 cup powdered sugar
- 1 tbsp milk or half and half
- 1/2 tsp vanilla extract
Instructions
Preheat the oven to 325°F. Spray a round 8-inch cake pan (with at least 2-inch sides) with baking spray. Line the bottom of the pan with a circle of parchment paper. (If your pan does not have 2 inch sides, use a 9-inch round pan.)
Crumb Topping:
In a medium-size, microwave-safe bowl, melt the butter in the microwave for 1 minute on high power. Add the walnuts (if using), brown sugar, flour, baking powder, cinnamon and salt. Stir with a fork until well-combined and crumbs start forming. Set aside until ready to use. The crumbs will firm up as they sit.
Zucchini Cake:
Whisk together the sugar, oil and eggs until smooth. Add the zucchini, pineapple and vanilla and stir until well combined. Sprinkle the baking soda, baking powder, salt and cinnamon over the top and stir to combine. Add the flour and stir just until all of the flour is incorporated.
Transfer the batter to the prepared pan and bake for 20 minutes. Carefully remove the pan from the oven and gently top with the crumb topping. Return the pan to the oven and bake for another 20-30 minutes, until the center is firm when touched lightly on the top of the cake. You can test the doneness with a toothpick inserted into the center of the cake. It will come out clean or with just a few crumbs when the cake is done. You can also test the doneness with an instant thermometer which should register 205-210˚F when the cake is finished.
Allow the cake to cool for 10 minutes then invert onto a clean plate. Invert again onto a cooling rack so that the crumb topping is back on the top. Allow the cake to cool for 15-20 minutes before adding the drizzle.
Drizzle:
Combine powdered sugar, milk (or half and half) and vanilla and stir well with a small whisk or a fork. Drizzle over the top of the cake and ENJOY!
Recipe from The Cafe Sucre Farine
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