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Zucchini Pecan Brunch Cake

 

 

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Zucchini Pecan Brunch Cake

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Cake:
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon salt
2 cups sugar
1 cup vegetable oil
6 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 cups grated zucchini
1 cup chopped toasted pecans
2 teaspoons grated lemon zest

Frosting:
1/2 cup (1 stick) unsalted butter
2 1/2 tablespoons flour
1/4 cup heavy cream
1/4 cup sour cream
1 large egg yolk*
2 1/2 cups confectioner's sugar, sifted
1/2 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch freshly grated nutmeg
3 ounces cream cheese, cut into pieces,
room temperature

*Egg Safety Information

Preheat oven to 350 degrees F. Grease an 11-inch diameter 3-inch-deep springform pan. Sift flour, baking powder, soda, nutmeg and salt into
medium bowl.
Using electric mixer, beat sugar, oil, eggs, vanilla and lemon juice in large bowl until smooth. Beat in dry ingredients and zucchini alternately, stop-
ping once to scrape down sides of bowl. Beat 1 minute.
Mix in pecans and lemon zest. Pour batter into prepared pan, smooth
top. Bake until tester inserted in center comes out clean, about 1 hour.
Cool cake completely in pan on rack.

For frosting
: Melt butter in heavy saucepan over low heat. Add flour
and stir 3 minutes. Add heavy cream and bring to boil, stirring constantly. Cook 2 minutes, stirring. Cool slightly. Whisk in sour cream and egg yolk. Pour into large bowl. Using electric mixer add confectioner's sugar and
beat until very smooth. Blend in lemon juice, vanilla and nutmeg. Beat in cream cheese one piece at a time. Continue beating until frosting thickens
to spreading consistency. Release pan sides from cake. Transfer cake to
platter. Ice sides, then top of cake with frosting. (Can be prepared 1 day ahead. Refrigerate. Bring cake to room temperature before serving.)


Featured Archive Recipes:
Gigi's Zucchini Bread
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Coconut Carrot Cake
Hummingbird Cake


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