Wednesday, October 13, 2010

Zucchini Pound Cake with Cinnamon-Sugar Crust


As all good things go, they must naturally come to an end.  What I am talking about specifically is this:  Goodbye, Kodak Easy Share camera (aka, my "crap camera").  My Kodak was my introduction to the world of digital cameras about 8 years ago, when we were anticipating the birth of our first baby.  It has served me decently over the years, though I have often hated it more than I loved it for various reasons.  The intensity of my negative feelings toward it grew when I started this blog and began to notice the amazing details in food photography.  Of course, my camera did not give me amazing details.  To my husband's ears, I have poured my laments and distresses over this crap camera.  Not fast enough.  Can't get good details.  Too slow.  Et cetera.  Et cetera.  Finally, he told me just to go--go and get what I needed.   So, the ownership of the Kodak transfers to a certain very excited 7-year-old who lives in my house....if that blasted thing didn't need charged every night, Bennett would totally sleep with that camera!  (Truly, the battery has enough juice in it for about a dozen pictures, then it craps out).  Will you join me in welcoming my new Nikon D3000 to this blog?  After only a couple of days, I am loving this camera already, and am looking forward to growing in knowledge of how it works and in some more skill in food photography.

So, a toast to the Nikon....and a yummy zucchini pound cake recipe to you!  Cheers!


Zucchini Pound Cake with Cinnamon-Sugar Crust
Source:  Sophisitmom

for the crust:
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon

for the cake:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1 cup granulated sugar
1 cup brown sugar
2 sticks unsalted butter, melted
3 eggs
1 tablespoon pure vanilla extract
1/2 cup sour cream
2 cups finely grated zucchini (I used my food processor with the grating disc)

for the glaze:
1 cup confectioner’s sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 325 degrees. Mix together cinnamon and sugar for the crust. Butter 6 mini loaf pans and sprinkle with the cinnamon and sugar mixture, just as you would flour a pan.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, whisk together the sugars and butter. Add in eggs, one at a time, incorporating well after each addition. Stir in vanilla, sour cream and zucchini.

Fold dry ingredients into the zucchini mixture, and divide evenly among pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for about 10 minutes, then tip on their sides to let cool completely. Carefully remove from pans.

Mix together confectioner’s sugar, cream, and vanilla, and whisk until smooth. Add more liquid as necessary to make a smooth, runny glaze. Pour over cakes.

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