Spiced Zucchini Pear Cake with Brown Butter Glaze
A simple cake with BIG flavor— spiced zucchini pear bundt cake with brown butter glaze.
Ingredients
For the cake:
- 1 ¼ all-purpose flour (150 grams)
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup light or dark brown sugar (105 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- ½ cup whole milk (125 ml)
- 1 cup shredded zucchini (155 grams)
- 1 cup peeled and diced pears (165 grams)
For the glaze:
- ¼ cup unsalted butter (56 grams)
- 1 cup powdered sugar , sifted (210 grams)
- 1-2 tablespoons whole milk
- 1 teaspoon vanilla 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.
Calories: 170kcal, Carbohydrates: 31g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 39mg, Sodium: 162mg, Potassium: 95mg, Fiber: 1g, Sugar: 29g, Vitamin A: 195IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 1mg
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