Zucchini Pecan Cake W Cream Cheese Frosting

nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup olive oil (not extra-virgin)
1 cup packed golden brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups coarsely grated zucchini
3/4 cups chopped pecans

4 ounces Philadelphia-Brand cream cheese (full fat), room temperature
3 tablespoons unsalted butter, room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Cake: Position rack in center of oven and preheat to 350 degrees F. Line one 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat paper with nonstick spray. Whisk flour, baking powder, coarse salt, cinnamon, ginger and nutmeg in a medium bowl; blend well. Whisk oil, sugar, eggs and vanilla in large bowl; blend well and then fold into flour mixture. Fold in grated zucchini and pecans. Transfer cake to prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on a rack, about 1 hour. Run a knife around sides of pan to loosen cake. Turn out onto a platter and remove parchment paper.

Frosting: Using electric mixer, beat cream cheese and butter in a medium bowl until blended. Beat in sugar, vanilla and cinnamon. Spread frosting thickly over top of cake. Cover and chill.

Serves 10.

From “Bon Appétit,” August 2010.

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