Soft and fluffy, this cake uses zucchini and buttermilk for moisture, plus warm hints of cinnamon and orange zest. Topped with a brown sugar and cinnamon layer, this Zucchini Coffee Bourbon Cake is perfect for breakfast or an afternoon snack with a cup of coffee.
Zucchini Bourbon Coffee Cake
Serves 4
Ingredients
For the cake
Note: ingredients should be mixed in order
- 1⅓ cups brown sugar
- ⅓ cup oil
- 1 egg
- 1 cup buttermilk
- 1 tablespoon baking soda
- 2 tablespoons bourbon
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 2½ cups all-purpose flour
- 1½ cups grated zucchini
- 1 tablespoon orange zest
For the topping
- 1 cup sugar
- 1½ teaspoons cinnamon
- 2 tablespoons butter
Directions
- Preheat oven to 325 degrees F.
- Combine the topping ingredients in a small bowl. You can use your fingers (or a food processor) and mix until crumbly topping forms. Set aside.
- Squeeze excess moisture from zucchini.
- In a large mixing bowl, mix the cake ingredients in the order listed.
- Pour the batter into a greased 9-by-13-inch cake pan. Cover with the topping mixture.
- Bake for 40-45 minutes.
Source: Avera McKennan Food Services
