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Zucchini and Cornmeal Crumb Cake

Zucchini and Cornmeal Crumb Cake

Recipe by Cat Morrow Course: Breakfast, Snack, Dessert
Servings

1

cake
Prep time

30

minutes
Cooking time

1

hour 

15

minutes
Total time

1

hour 

45

minutes

As dessert or as morning treat, this is a go-to cake from Cat Morrow of Legacy Acres. A favorite at the Miller’s Table Cafe, serve this with your favorite tea or coffee, relax and enjoy.

Ingredients

Directions

  • Preheat oven to 350 degrees – a convection oven works great – if you have it.
  • Prep one bundt pan or 2 bread loaf pans – great with butter or oil and a light dust of flour to help prevent sticking.
  • In a large bowl mix all the wet ingredients and zucchini (but not the fruit) till the eggs and sugar have just blended.
  • In a separate bowl, combine all the dry ingredients and add slowly to the wet till moist and smooth
  • In a smaller bowl combine all the crumb topping ingredients – mix/clump together until mixed.
  • Pour half the batter into the prepped pan(s), sprinkle the fruit evenly on top of the batter, add the remaining batter – spreading if necessary to cover all the fruit.
  • Sprinkle the crumb topping onto the cake batter.
  • Bake 1 hour and 15 minutes – or until the cake is done in the middle and golden brown – testing clean with a toothpick or knife inserted.

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By Cat Morrow
legacyacres.org
IG @legacyacres
Facebook @legacyacresfamilyfarmstead