ZUCCHINI CRUMB CAKE

INGREDIENTS:

For the topping:

1/3 cup all-purpose flour

6 tablespoons granulated sugar

3/4 teaspoon cinnamon

1/16 teaspoon nutmeg

4 tablespoons unsalted cold butter, cut into small chunks

pinch of salt

For the cake:

2 cups all-purpose flour

1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 rounded teaspoons nutmeg

3/4 cup granulated sugar

2 eggs

2/3 cup vegetable oil

1 teaspoon vanilla extract

2 cups grated zucchini, squeezed dry*

INSTRUCTIONS:

Preheat oven to 375 degrees F. Prepare a 9-inch springform pan with baking spray.

Prepare the crumb topping: combine all topping ingredients in a shallow container. Using a pastry cutter, work the mixture until butter becomes pea size. Alternatively, use hands to work mixture to break up butter into pea size pieces. Chill.

Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a small mixing bowl. In a large mixing bowl, combine sugar, eggs, and oil. Beat for 2 minutes on medium high until the mixture becomes thick, smooth, and light. Add vanilla extract. Beat to combine. Add flour mixture, 1/3 at a time, beating until just combined before adding the next 1/3. Add zucchini. Beat until just combined.

Pour batter into prepared pan. Spread crumb topping over cake. Bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out with a few crumbs attached. Allow to cool slightly before unmolding.

Makes 12 servings.

Recipe Notes:

1. * Place shredded zucchini in several layers of paper towels or cheesecloth to squeeze out the water.
2. The center of the cake bakes last. To test for doneness, place a toothpick in the center most point. If it comes out with a few crumbs attached, the cake is done.