Streuseled Zucchini Bundt Cake – townie
Once again I had a zucchini from the csa to use up and a dessert to bake. This was pretty yummy although it was a bit dry for my liking. Doesn’t streusel usually have butter in it??
Streuseled Zucchini Bundt Cake
adapted from lifessimplemeasures
2 c. (about 1-1/2 medium zucchinis) shredded zucchini
8 oz sour cream
3/4 c. sugar
2 egg whites
1/3 c. oil
3 tsp. vanilla extract
3 c. all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 c. packed light brown sugar
1/3 c. chopped walnuts
1/3 c. raisins
1 tbsp. ground cinnamon
3/4 c. powdered sugar
1 tsp. vanilla extract
2 to 3 tsp. milk
Heat oven to 350°F. In a large bowl, beat zucchini, sour cream, sugar, egg whites, egg, oil, and vanilla extract until well blended. Combine the flour, baking powder, baking soda, and salt in a medium bowl; gradually beat into zucchini mixture until blended.
For streusel, combine brown sugar, walnuts, raisins, and cinnamon; set aside.
grease a 10-inch bundt pan. Add a third of the zucchini batter to the pan. Sprinkle half of the streusel mixture over the batter. Top with another third of the batter and sprinkle with remaining streusel mixture. Top with remaining batter.
Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan to wire rack to cool completely.
In a small bowl, combine powdered sugar, vanilla extract, and enough milk to achieve desired consistency. Drizzle over cake.