I believe one of the greatest appeals of a bundt cake is that it´s simple. Even when it´s studded with whatever and has a glaze on top, it still can be considered simple. Take the same cake and bake it in layers and take the glaze and use it for filling and frosting and it´s not a simple cake. I rest my case. There´s something about them.
There´s a new group in town. Of course it´s a mad-about-bundts group. The brainchild of Lora and Anudhara of Baker Street, two lovely, lovely bloggers who continuously bake one goodie after another.
The Bundt a Month is obviously about this hole-in-the-middle cake, the one forever immortalized by this movie when they put a plant to cover the hole. Even if you never saw that film, you´re not in your right mind if you´re not attracted to this simple cake. And probably shouldn´t keep on reading if you never had one. I don´t think we can be really friends. I mean that. I´m very serious about my love for bundt cakes; there´s enough proof in this little blog of it, whether it´s maple walnut, chocolate kahlua or banana bourbon.
This month´s theme is zucchini. However you want to use it as long as it´s part of the cake. I decided to use it with raisins and a cinnamon streusel. You can´t find the streusel? It´s on the bottom of the cake. Or at least it will after you bake it and unmold it. The top becomes the bottom when it comes to bundt cakes.
This is really a simple cake. For starters it uses oil. That in itself makes for an easy batter. It also has a most delectable mixture of brown sugar, cinnamon and walnuts that is sprinkled on top and will later become the bottom. Yes, the streusel. Just wanted to know if you were paying attention here. Finally, plump yellow raisins and freshly grated zucchini. Not just a simple cake. A simple and delectable bundt cake. It makes a good gift, a good pair for afternoon tea, for a brunch or a picnic.
The flavors come together wonderfully. The speckled crumb is lovely by itself, with those bits of green. The crunchy bottom a nice surprise. Time to go into the kitchen and bake a zucchini raisin bundt cake with cinnamon streusel!
OLD-FASHIONED ZUCCHINI RAISIN CAKE
from Easiest and Best Coffee Cakes and Quick Breads, by Renny Darling
Note: you can add a cup of chopped walnuts to the batter together with the raisins. I opted for less ingredients so the zucchini would shine more.
For the cake:
½ cup vegetable oil (I use canola)
1 cup sugar
1 teaspoon vanilla
1 ¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 cup grated zucchini (1 medium)
1 cup yellow raisins
Cinnamon streusel (recipe below)
Confectioners´ sugar, for sprinkling
Preheat oven to 350º. Grease a bundt cake pan.
In a large bowl beat eggs, oil, sugar and vanilla until foamy, about 1 minute.
Sift over it flour, baking powder, baking soda and cinnamon. Mix well but don´t overmix.
Add grated zucchini (I grate it directly over the batter) and raisins. Mix well and pour into prepared pan.
Sprinkle streusel over batter and bake for 45 to 50 minutes, until tester inserted comes out clean. Let cool on wire rack, invert onto serving plate, sprinkle with confectioners´ sugar and serve.
For cinnamon streusel:
3 Tbs flour
½ teaspoon cinnamon
¼ cup brown sugar
Pinch of baking powder
1 Tbs melted butter
2 Tbs finely chopped walnuts
In a small bowl combine all ingredients until crumbly.