Zucchini Bundt Cake with Orange Glaze
- Rate12
- Comments()
Martha Stewart Living, August 2011
- Prep Time 30 minutes
- Total Time 1 hour 40 minutes
- Yield Makes one 8-inch cake; Serves 10
Add to Shopping List
Ingredients
- 1 1/2 sticks unsalted butter, melted, plus more for pan
- 2 1/2 cups all-purpose flour, plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon anise seeds
- 1/8 teaspoon ground cardamom (optional)
- Coarse salt
- 2 medium zucchini (about 8 ounces each)
- 3 large eggs
- 1 1/2 cups sugar
- 1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
- Orange Glaze Orange Glaze
- Candied Zucchini Strips (optional) Candied Zucchini Strips
Directions
- Preheat oven to 325 degrees. Brush a 6-cup Bundt pan (surlatable.com) with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
- Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.)
- Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
- Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.
Cook's Note
Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.
Recipe Reviews
More from Food
New From Our Blogs
-
an ode to vinegar
Everyday Food Blog, February 22, 2012 -
Three Oscar-Themed Dinner Parties
Taste of the Test Kitchen, February 22, 2012 -
today's recipe: pork tenderloin with sauteed apples and leeks
Everyday Food Blog, February 21, 2012 -
today's recipe: Huevos Rancheros
Everyday Food Blog, February 20, 2012 -
today's recipe: Chicken and Lentil Burger
Everyday Food Blog, February 19, 2012
This is a wonderful recipe! I made this from a MS magazine that was floating around at work. Very easy to prepare: food processor makes light work of zucchini grating- I used a fine grate. Opted out of the cardamom and anise, increased the cinnamon to 1 tsp . The cake is dense and light at the same time, not overly sweet, has a delicate zucchini flavor. The orange glaze adds a wonderful sweet- tart punch. My co-workers raved. Can't wait to make this again! . This recipe is a keeper!