Zucchini-streusel bundt cake
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Coarsely Shredded Zucchini |
| ⅓ | cup | Firmly Packed Brown Sugar |
| ⅓ | cup | _Chopped Walnuts |
| ⅓ | cup | Currants |
| 1 | tablespoon | Ground cinnamon |
| ½ | teaspoon | Ground allspice |
| 3 | cups | All-purpose flour |
| 1¼ | cup | Sugar |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1⅓ | cup | Plain Nonfat Yogurt |
| ⅓ | cup | Vegetable oil |
| 1 | tablespoon | Vanilla extract |
| 2 | Egg whites -- lightly | |
| Beaten | ||
| 1 | Egg -- lightly beaten | |
| Vegetable cooking spray | ||
| 1 | tablespoon | Fine Dry Bread Crumbs |
| ¾ | cup | Sifted Powdered Sugar |
| 2 | teaspoons | Skim Milk |
| 1 | teaspoon | Vanilla extract |
Directions
Place zucchini on several layers of paper towels; cover with additional=20 paper towels. Let stand 5 minutes, pressing down occasionally. Set = aside.
Combine brown sugar and next 4 ingredients in a bowl; stir well, and set = aside. Combine flour and next 4 ingredients in a large bowl; make a well = in center of mixture. Combine yogurt and next 4 ingredients; stir well.=20 Add zucchini. Add to flour mixture; stir just until dry ingredients are=20 moistened. Spray a 12-cup Bundt pan with cooking spray; sprinkle with breadcrumbs.=20 Spoon ⅓ of batter into prepared pan; top with half of brown sugar=20 mixture. Spoon half of remaining batter into pan; top with remaining brown sugar=20 mixture and batter. Bake at 350 degrees for 1 hour or until a wooden pick inserted comes out = clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.=20 Combine powdered sugar and next 2 ingredients. Drizzle over cake. Yield: = 18 servings (serving size: 1 slice) Calories 245 (22% from fat), 6 = grams=20 fat (1 g sat, 1⅗ g mono, 3 g poly), 13 mg chol, 164 mg sodium.
COMMENTS: What makes a cake moist and tender? Butter, oil, sour cream, = and egg yolks. In this recipe half of the fat from this cake was taken = out=20 and zucchini was added for moistness. Its also a great-tasting way to = use=20 up some of that late-summer zucchini crop! Dorothy Cross TMPJ72B = Source:=20 Cooking Light Magazine - September, 1993 Reformatted for Meal Master = by:=20 CYGNUS, HCPM52C & CMINEAH Posted on NVN #68622 by Cmineah =20 [electrawoman] on 10/08/93, MM format Recipe By : Cooking Light Magazine, 9/93 From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File