Zucchini Crumb Cake
Ingredients
For the crumb topping:
- 2 ounces butter (½ stick)
- ⅓ cup chopped walnuts optional
- ½ cup light brown sugar
- ½ cup all-purpose flour plus 1 tablespoon
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the cake:
- ¾ cup sugar
- ½ cup oil
- 1 large egg
- 1 egg yolk (from a large egg)
- 1 cup grated zucchini (no need to wring out the zucchini)
- ⅓ cup canned crushed pineapple undrained (half of an 8-ounce can)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1½ cups flour
For the drizzle:
- ½ cup powdered sugar
- 1 tablespoon milk or half and half
- ½ teaspoon vanilla extract
Instructions
For the prep:
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Preheat the oven to 325F. 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.)
For the crumb topping:
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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.
For the cake:
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Whisk together the sugar, oil and eggs until smooth. Add the zucchini, pineapple and vanilla and stir until well combined.
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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.
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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.
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Return the pan to the oven and bake for another 18-25 minutes(a total time of 38-45 minutes), until the center is firm when touched lightly on the top of the cake. You can also 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.
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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.
For the drizzle:
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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!