Streuseled Zucchini Bundt Cake |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 14 |
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After managing to lose 40 pounds, Regina Stock likes to keep a number of healthy recipes on hand. This cake is a favorite morning snack, says the Topeka, Kansas baker. It even won a blue ribbon at our county fair. Ingredients:
2 cups shredded zucchini, patted dry |
1-1/3 cups fat-free plain yogurt |
3/4 cup sugar |
2 egg whites |
1/3 cup canola oil |
1 egg |
4 teaspoons vanilla extract, divided |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon dry bread crumbs |
1/3 cup packed brown sugar |
1/3 cup chopped walnuts |
1/3 cup raisins |
1 tablespoon ground cinnamon |
1/2 teaspoon ground allspice |
3/4 cup confectioners' sugar |
2 to 3 teaspoons fat-free milk |
Directions:
1. In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until well blended. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended.
2. Coat a 10-in. fluted tube pan with cooking spray; sprinkle with bread crumbs. Pour a third of the batter into pan. Combine the brown sugar, walnuts, raisins, cinnamon and allspice; sprinkle half over batter. Top with another third of the batter. Sprinkle with remaining brown sugar mixture; top with remaining batter.
3. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl, combine confectioners' sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake. Yield: 14 servings.
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