Zucchini Pecan Bundt Cake

I was passing by Williams Sonoma yesterday, and I saw a big red SALE! sign in the window. Of course, I had to walk in. I don’t think I’ve ever come across a sale at Williams Sonoma, and, since I was sure I could easily pick anything off the shelf and be happy with it, I was brimming with anticipation. What super cool how come I don’t already have that thing would I find? A juicer that looks like an industrial tarantula? A panino press? Fancy French linens? No, no, and no. The only things I found on sale were kitchy Christmas items that clearly no one else wanted either. And, that prompted the sad realization that WS actually had things that I didn’t need or want. But, as I was leaving, feeling dejected and unfulfilled, I gave a cursory glance over my shoulder and spotted the cake section. Cake. What is it about cake that is so irresistible? Even the name feels good in your mouth. I was mostly tempted by the teensiest, tiniest cake molds in the shapes of flowers. They were so dainty they gave the impression that I would have to hold high tea with ladies dressed in tiered chiffon dresses. I almost bit; but, then the granddaddy of bundt pans caught my eye. That was it. A Heritage bundt pan (whatever that is). It has deep grooves that curve into a spiral so that if someone spun it in front of your eyes, you could likely become hypnotized. At any rate, I bought it, and I like it.

So, after much thought as to the first cake to pour into the pan, I nixed the fat laden chocolate cake and went for the less fat laden zucchini cake. Remember, my daughter still won’t eat green veggies; but, she’ll eat zucchini in a cake! Although, I may have to put a piece in a cupcake liner to pass her inspection.

I like this recipe enough to share it. Over the last month, I’ve been baking here and there, but nothing has come out spectacular. This zucchini pecan cake, however, came out pretty good (okay, spectacular) in taste and appearance. It’s a keeper.

Note: Make sure to squeeze the excess water from the grated zucchini. Do this by placing the zucchini in the center of a double layer of paper towels (or cheesecloth). Cinch the edges together like a beggar’s purse and squeeze the daylights out of the bundle. When you see how much water is released from the zucchini, you’ll understand the importance of this step. All that added water would make for a mushy cake.

Zucchini Pecan Bundt Cake

Ingredients

• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon cinnamon
• 1 teaspoon salt
• 4 eggs
• 2 3/4 cups granulated sugar
• ¼ cup packed light brown sugar
• 1 teaspoon vanilla
• 1 1/4 cups oil
• 3 1/2 cups grated zucchini (or three medium zucchinis), excess water squeezed out
• 1 cup pecans, chopped
• Powdered sugar for dusting

Directions

Preheat oven to 350 degrees

Butter and flour a bundt pan

Whisk first 5 ingredients in a bowl and set aside. In a mixing bowl, beat eggs with both sugars. Add vanilla, then add oil. Add flour mixture and blend just until incorporated. Fold in zucchini and pecans. Pour into the prepared bundt pan. Bake for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Generously dust cake with powdered sugar.

Upside Down Apple Cake

I can't let apple season fly by without indulging in a few awesome apple treats. I realize I'm a little slow on the uptake (okay, I'm already seeing Christmas cookies on the covers of magazines); but, when you have a baby (toddler; I have to stop saying baby), you're usually late for everything: hair appt. (if you're lucky enough to get one), potlucks (cranky no nap toddler + dish for 38 = late), and family gatherings (they eventually started without us and were making a sweep through the dessert trays by the time we stormed the front doors). Better late than never? Well, I'll let the apple cake speak for itself; and, I'll treat it so lovingly- buttering it up with caramel and then tucking it under a blanket of vanilla infused batter- it will forgive my tardiness. 

Note: Ina Garten's Apple Cake Tatin is the inspiration for this cake; however, I've added butter to the caramel so it mellows the flavor and brings out the nuances of, well, caramel. And, I've fiddled with the batter so that it ends up a bit more voluptuous (no disrespect to Ina; her cake is lovely). 

Upside Down Apple Cake

4 tablespoons unsalted butter, plus extra for greasing the pie dish

1/2 cup packed brown sugar

1/2 teaspoon cinnamon

1 1/2 peeled and cored Granny Smith apples, cut into 12 thick slices (one apple should yield 8 slices)

Cake batter

6 tablespoons unsalted butter, at room temperature

1 cup sugar

2 eggs, at room temperature

2 teaspoons pure vanilla extract

1/2 cup sour cream

1 cup plus 2 tablespoons unbleached flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

Preheat oven to 350 degrees F. Lightly butter a 9 inch glass pie dish.

Combine the butter, sugar, and cinnamon in a small saucepan and boil for 30 seconds. Pour into the prepared dish and spread evenly. Fan 11 apple slices around the dish. Cut the remaining slice in half and place in the center.

In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, then add the vanilla and sour cream. Beat until smooth and fluffy, approximately 2 minutes. Sift in the flour, baking powder, and salt and mix just until incorporated.

Spoon the batter over the apples and gently spread to cover evenly.

Place a baking sheet on the rack below the cake to catch any caramel gone wild. Bake 40 - 45 minutes or until a cake tester comes out clean. Let cool in the dish for 10 minutes, then run a knife around the edges to loosen the cake. Place a large plate over the pie dish, then flip it over to invert the cake onto the plate. Let the cake cool before serving (although I always cut into it while it's slightly warm, because I can't wait). Delicious served with a dollop of whipped cream.