Sunday, October 10, 2010
Zucchini Pecan Cake with Cream Cheese Frosting
Non Stick Vegetable oil Spray
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1 tsp coarse kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3/4 c olive oil (not extra virgin)
1 c (packed) golden brown sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups coarsely grated zucchini (about 8 oz)
3/4 c chopped pecans
1/2 8 oz package Cream Cheese (do not use reduced fat or fat free) at room temperature
3 Tbsp unsalted butter, room temperature
3/4 c powdered sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
Cake: Position rack in center of oven and preheat to 350. Line 9 inch diameter cake pan with 2 inch high sides with parchment paper. Coat parchment paper with nonstick spray.
Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. transfer cake batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 45minutes. Cool cake completely in pan on rack about 1 hour. Cun around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
Icing: Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake*. Do Ahead: Can be made 1 day ahead. cover and chill. Slice cake into wedges and serve. * I iced the entire cake, not just the top :)