A simple cake with BIG flavor— spiced zucchini pear bundt cake with brown butter glaze.
Course Dessert
Cuisine American
Prep Time 25 minutesmins
Cook Time 35 minutesmins
Total Time 1 hourhr
Servings 12-16 servings
Calories 170
Author Annalise
Ingredients
For the cake:
1 ¼all-purpose flour(150 grams)
1 ½teaspooncinnamon
½teaspoonnutmeg
½teaspoonground ginger
½teaspoonsalt
½teaspoonbaking powder
½teaspoonbaking soda
½cuplight or dark brown sugar(105 grams)
½cupgranulated sugar(100 grams)
2large eggs
½cupwhole milk(125 ml)
1cupshredded zucchini(155 grams)
1cuppeeled and diced pears(165 grams)
For the glaze:
¼cupunsalted butter(56 grams)
1cuppowdered sugar, sifted (210 grams)
1-2tablespoonswhole milk
1teaspoonvanilla extract
Instructions
To make the cake:
Preheat oven to 350°F. Grease a 9 inch bundt pan with butter and flour or nonstick cooking spray.
In a bowl, combine the flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda. In another bowl, mix together the eggs, sugar, and milk.
Add the dry ingredients and mix until the mixture just comes together and the dry ingredients have fully incorporated into the wet ingredients.
Fold in the shredded zucchini and chopped pears.
Bake 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a plate or cake stand and let cool completely.
To make the frosting:
Melt the butter in a small saucepan set over medium low heat. Continue to cook, stirring occasionally, until butter is golden brown and has a nutty aroma, about 10 minutes. Set aside to cool for about 10 minutes.
Add the powdered sugar, 1 tablespoon of the milk and vanilla extract and stir until smooth. Glaze should be thick but pourable. Add more milk if needed. Glaze cake immediately.
Chill in the fridge for 20 minutes to firm up glaze before serving, if desired. Store leftover cake in the fridge for up to 5 days.