ZUCCHINI SPICE CAKE WITH CREAM CHEESE FROSTING
This Zucchini Spice Cake with Cream Cheese Frosting brings home all the warm and flavorful fall spices to an incredibly moist zucchini cake. We'll use 3 whole cups of zucchini!
Provided by Sara Kennedy
Categories Dessert
Time 55m
Number Of Ingredients 17
Steps:
- Prep a 9x13" cake pan with parchment and spray with non-stick spray or rub with a light coat of oil or butter to prevent sticking. Set aside.
- Combine dry ingredients. Set aside.
- Grate the zucchini. Enough for 3 loosely packed cups. Set aside.
- In a medium-large bowl, beat softened butter, oil, white sugar, and brown sugar. The mixture will lighten and whip up when it becomes fully incorporated.
- Add eggs, one at a time, and beat after each addition. Add vanilla.
- Add the dry ingredients in 2 batches. Mix on low speed just long enough to fully incorporate the flour. Avoid overmixing.
- Switch to a spoon or spatula and fold in the zucchini. The batter will be thick but will be smooth & silky once the zucchini has a chance to meld with the rest of the ingredients.
- Pour the batter into the prepared pan, spread evenly.
- Bake at 350f for about 30 - 35 minutes or until a cake tester comes out clean. Avoid over-baking.
- You'll need 1 recipe of my Cream Cheese Frosting (or your own favorite recipe).
- Allow the cake to fully cool and frost.
- Sprinkle with nuts (optional). Slice and serve. See notes.
Nutrition Facts : Calories 265 kcal, Carbohydrate 34 g, Protein 4 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 297 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
ZUCCHINI SPICE CAKE
This recipe is pretty close to bizzare, but it is very "tasty" and moist. I was dubious about it, but I did try and am really glad I did. Try it...
Provided by mandabears
Categories Dessert
Time 1h5m
Yield 1 bundt cake
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan.
- I spray mine with Bakers Joy spray.
- In a large bowl combine all ingredients except zucchini.
- Mix well at low speed until well blended.
- Fold in zucchini.
- Pour into prepared pan.
- Bake for 1 hour or until toothpick inserted near center comes out clean.
- Cool cake in pan on wire rack for 10 minutes.
- Remove from pan.
- Serve plain, dusted with confectioners sugar or drizzled with your favorite glaze.
Nutrition Facts : Calories 2651.7, Fat 84.4, SaturatedFat 22.1, Cholesterol 423, Sodium 5284.5, Carbohydrate 439.1, Fiber 14.6, Sugar 273.2, Protein 42.8
ZUCCHINI SPICE CAKE WITH PENUCHE FROSTING
Make and share this Zucchini Spice Cake With Penuche Frosting recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Put cake mix, pudding mix, sour cream, water, oil, eggs, cinnamon, nutmeg, cloves, and salt in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute. Increase speed to medium and beat 2 to 3 minutes more.
- Fold in the grated zucchini.
- Pour batter into greased and floured tube pan.
- Bake 60 to 65 minutes at 350 degrees.
- Penuche Frosting.
- Place brown sugar and butter in a saucepan over medium heat. Simmer, stirring constantly, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil.
- Cool slightly.
- Place the powdered sugar in a large bowl.
- Pour the hot brown sugar mixture over the powdered sugar. Beat with an electric mixer on low speed until frosting is smooth, 2 to 3 minutes. Use immediately (while warm) to frost cake or the frosting will harden. If it does harden, simply place the pan back over low heat and stir until the frosting softens up.
Nutrition Facts : Calories 815.5, Fat 35, SaturatedFat 14.3, Cholesterol 151.3, Sodium 806.9, Carbohydrate 120.9, Fiber 1.3, Sugar 94.9, Protein 7.7
ZUCCHINI SPICE CAKE
I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.
Provided by BECCARAE1
Categories Fruits and Vegetables Vegetables Squash
Time 3h5m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
- Place grated zucchini in a colander and set aside to drain.
- Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 g
RAISIN SPICE CAKE WITH PENUCHE FROSTING
Make and share this Raisin Spice Cake With Penuche Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- sift flour with soda, salt and spices -- set aside.
- cream butter, add granulated sugar gradually and beat till fluffy -- add eggs, one at a time, add molasses and beat well.
- stir in applesauce and nuts.gradually blend to sifted dry ingredients --
- pour batter into 3 waxed paper lined and greased 8" round cake pans --
- bake at 350* for 20-25 minutes --
- cool layers -- about 10 minutes and remove from pans -- remove waxed paper and spread with penuche frosting.
- to prepare PENUCHE FROSTING:.
- combine butter, brown sugar and cream in a heavy saucepan, bring to a boil over medium heat.
- remove from heat and gradually stir in powdered sugar till mixture is velvety and very smooth --
- stir in vanilla, nuts and raisins.
Nutrition Facts : Calories 484, Fat 17.7, SaturatedFat 8.8, Cholesterol 61.3, Sodium 234.9, Carbohydrate 80.7, Fiber 1.8, Sugar 53.6, Protein 4
FEATHER SPICE CAKE WITH ORLEANS FROSTING
Make and share this Feather Spice Cake With Orleans Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 18
Steps:
- sift flour, baking powder, salt, cinnamon and mace together three times. cream butter, thoroughly; add sugar gradually, continuing to cream until light and fluffy --
- add eggs, one at a time, beating well after each addition.
- add sorghum and blend.
- add flour mixture alternately with milk, ending with flour.
- bake in 2 greased layer pans in a a moderate oven 375* for 25-30 minutes or until done.
- remove from pans after 10 minutes, cool on wire racks.
- put layers together with Orleans frostign.
- to make ORLEANS FROSTING:.
- place egg whites, sugar, water, sorghum and cream of tartar in top of double boiler.
- beat immediately on high speed until mixture will hold a peak (5-6 minutes).
- remove from heat, add vanilla and continue beating until thick enough to spread.
- spread frosting on cake.making swirls in top.
- sprinkle decorettes around edge to make an attractive border.
Nutrition Facts : Calories 372.2, Fat 9.6, SaturatedFat 5.5, Cholesterol 57.7, Sodium 208.1, Carbohydrate 67.5, Fiber 1.2, Sugar 41.8, Protein 5.7
WALNUT CAKE WITH PENUCHE FROSTING
Another recipe from my mother-in-law. I make this when I want a change from the usual chocolate or white cake. The frosting is perfect for this cake.
Provided by CookingONTheSide
Categories Dessert
Time 50m
Yield 1 layered cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Grease 1 13x9 inch pan or 2 8-inch cake pans. Preheat oven to 350 degrees.
- For the cake, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time. Beat well.
- Add vanilla.
- In separate bowl, combine the dry ingredients.
- Add dry ingredients to sugar mixture, alternately with the milk. Mix well.
- Pour batter into cake pan or pans.
- Bake at 350 degrees for 30 minutes or until cake tests done.
- For frosting, boil butter and sugar 2 minutes in microwave oven.
- Add milk. Boil again.
- Beat in sugar and vanilla.
- Make the frosting shortly before the time you want to put it on the cake as it gets harder with time.
- Allow cake to cool slightly before frosting.
Nutrition Facts : Calories 472.4, Fat 20, SaturatedFat 9.7, Cholesterol 77.9, Sodium 187.5, Carbohydrate 70.4, Fiber 1, Sugar 53.3, Protein 5.1
BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING
Make and share this Buttermilk Spice Cake With Penuche Frosting recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 40m
Yield 2 9inch layers
Number Of Ingredients 15
Steps:
- In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
- I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
- (never measured amounts).
- Add buttermilk, brown sugar, and shortening.
- Beat for two minutes.
- Add eggs, and beat another and final two minutes.
- Spread batter into two greased and floured 9 inch round cake pans.
- Bake 350 degrees for 30 minutes, until tester shows done.
- Cool and remove to wire rack for perfect cooling.
- Penuche Frosting:.
- In saucepan melt the half cup butter and stir in the one cup brown sugar.
- Cook until dissolved and boil for two minutes.
- Remove from heat and add the quarter cup evaporated milk.
- Return to heat and return to boiling point stirring constantly.
- Remove from heat.
- Cool to lukewarm.
- Beat in 1 3/4 to 2 cups powdered icing sugar.
- If its too thick add in a few tablespoons more milk little at a time.
- If its too thin add in more icing powder a little at a time.
- When to your desired spreading consistency, fill and frost cake.
AUTUMN MAPLE PECAN LAYER CAKE WITH PENUCHE FUDGE FROSTING
This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe.
Provided by BecR2400
Categories Dessert
Time 1h
Yield 1 Maple Pecan Cake, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper.
- In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts.
- Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in their pans on a rack for 8 to 10 minutes, then carefully unmold them and allow them to cool completely on the rack.
- At this point, you can individually wrap the completely cooled cakes in cling wrap, place in an airtight container, and refrigerate or freeze them until needed. Allow the cakes to defrost completely before filling and frosting them.
- Make the frosting shortly before you want to frost the cake, as it will get harder with time.
- For the frosting/filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and bring to a boil over medium-high heat, stirring all the while; continue to boil and stir for about 1 minute, until sugar is dissolved and mixture is thickened (watch carefully). Off the heat, and whisk in the coffee powder, the 1 tablespoon maple syrup, 2 tablespoons milk, and the maple and vanilla extracts, stirring well to combine. Allow to cool slightly, then gradually add the powdered sugar, beating after each addition, until smooth and glossy and of the desired spreadable consistency; beat in a little milk, a tablespoon at a time, if it gets too thick.
- Place one of the cakes onto a cake plate or pedestal, and spoon some of the frosting/filling over the top, spreading evenly with a flat spatula; sprinkle with chopped pecans. Place the other cake on top and evenly spread the remaining frosting over the top of the cake. Decorate the top of the cake with the pecan halves. Just before serving, you may adorn the plate with autumn leaves as desired.
- This cake is best eaten the day it's frosted.
- Makes about 8-10 slices.
Nutrition Facts : Calories 999.1, Fat 42.5, SaturatedFat 20, Cholesterol 156.7, Sodium 913.5, Carbohydrate 149.6, Fiber 2.9, Sugar 103.5, Protein 9.5
EASY PENUCHE ICING
This recipe comes from an old version of the Betty Crocker Cookbook that my mother got when she first married. It is wonderful addition to any chocolate cake. Enough for 2 - 8" or 9" layers or 1 - 13x9" oblong cake.
Provided by Debbie Smith
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Melt butter in sauce pan.
- Stir in brown sugar.
- Boil and stir over low heat for 2 minutes.
- Stir in milk.
- Bring to a boil, stirring constantly.
- Cool to lukewarm.
- Gradually stir in confectioner's sugar.
- Place pan in ice water and stir until thick enough to spread.
More about "zucchini spice cake with penuche frosting food"
SPICE CAKE WTIH PENUCHE FROSTING | DRAMATIC PANCAKE
From dramaticpancake.com
SPICE CAKE WITH PENUCHE FROSTING
From countryatheartrecipes.com
SPICED ZUCCHINI CAKE WITH CREAM CHEESE …
From 31daily.com
ZUCCHINI CAKE WITH FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICE CAKE WITH PENUCHE FROSTING - LIP-SMACKING FOOD
From lipsmackingfood.com
ZUCCHINI SPICE CAKE W/ PENUCHE FROSTING FOOD & RECIPES
From yohrecipes.com
ZUCCHINI BARS (OR CAKE) WITH PENUCHE FROSTING - THE FRUGAL GIRL
From thefrugalgirl.com
ZUCCHINI SHEET CAKE WITH CREAM CHEESE FROSTING - A LATTE FOOD
From alattefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love