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Categories:
flour ground cinnamon allspice salt baking soda eggs vegetable oil whipping cream lemon juice zucchini butter brown sugar peaches pecans peach liqueur
Viewed: 36 - Published at: 9 months agoIngredients
- 3 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 4 eggs, beaten
- 2 cups +1 teaspoon granulated sugar, divided
- 1 cup vegetable oil
- 1 cup whipping cream, divided
- 2 teaspoons lemon juice, divided
- 2 cups grated zucchini (unpeeled)
- 1/4 cup melted butter
- 1/2 cup firmly packed light brown sugar
- 2-3 large peaches, sliced (unpeeled)
- 1/2 cup chopped pecans, toasted
- 1/2 teaspoon peach liqueur
Method
- Preheat oven to 350°F. Spray the sides of a nonstick Bundt pan with cooking spray. Put flour, cinnamon, allspice, salt and baking soda in a large bowl and whisk together completely. Combine eggs, 2 cups sugar, oil, 1/2 cup cream and 1 teaspoon lemon juice in a large bowl. Add zucchini and mix well. Add wet mixture to flour mixture and stir just until blended.
- Pour melted butter into the Bundt pan. Layer brown sugar evenly over butter. Toss the peach slices with remaining 1 teaspoon lemon juice and arrange over brown sugar. Sprinkle with pecans. Pour the zucchini batter into the pan over the pecans.
- Bake in 350°F oven for 55-65 minutes or until a toothpick inserted in the middle comes out clean.
- In the meantime, whip the remaining 1/2 cup of whipping cream in a chilled bowl till soft peaks form. Add remaining 1 teaspoon of sugar and peach liqueur, and continue to whip until firm peaks form.
- Loosen sides of the cake with a nylon spatula. Immediately place heatproof serving plate upside down over the pan; turn plate and pan over. Leave pan over the cake a few minutes so that all the gooey topping falls onto the cake. Then remove the pan to reveal your masterpiece! Serve warm with the whipped cream. Store cake loosely covered.
