Cherry Zucchini Coffee Cake Recipe - Food Fanatic
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Cherry Zucchini Coffee Cake Recipe

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    12 Servings

Ingredients

For the Crumble:
  • 1/2 cup Brown Sugar
  • 1/2 cup All-Purpose Flour
  • 1 teaspoon Cinnamon
  • 4 tablespoons Cold Butter
  • 1/2 cup Finely Chopped Pecans
For the Cake:
  • 1/2 cup Butter
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 1/2 cup Sour Cream
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Cinnamon
  • 3/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger, For the Cake
  • 1/4 teaspoon Ground Cloves
  • 1 cup Finely Grated Zucchini
  • 1 cup Diced Fresh Cherries
  • 1/2 cup Chopped Pecans
For the Glaze:
  • 1 1/2 cups Powdered Sugar
  • 2 tablespoons Milk

Directions

  1. Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray.
  2. Mix together the crumble ingredients until it resembles sand and crumbs. Set aside.
  3. Beat the butter and sugars until light and creamy. Add the eggs, sour cream, and vanilla and beat again.
  4. Stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly mix the dry ingredients into the butter mixture.
  5. Add the shredded zucchini, diced cherries, and pecans and stir gently.
  6. Spoon the mixture into the prepared pan. Top with the crumbs. Bake for 55-60 minutes.
  7. Remove from the oven and cool completely. Remove the sides of the springform pan.
  8. Whisk together the powdered sugar and milk. Drizzle on top of the cake and let set.
Cherry zucchini coffee cake photo