Cherry Zucchini Coffee Cake Recipe
Cherry zucchini coffee cake might be unexpected, but it’s so delicious! The crumble topping and glaze take it over the top.
Ingredients
- 1/2 cup Brown Sugar
- 1/2 cup All-Purpose Flour
- 1 teaspoon Cinnamon
- 4 tablespoons Cold Butter
- 1/2 cup Finely Chopped Pecans
- 1/2 cup Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 Egg
- 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
- 1 1/2 cups Powdered Sugar
- 2 tablespoons Milk
Instructions
- Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray.
- Mix together the crumble ingredients until it resembles sand and crumbs. Set aside.
- Beat the butter and sugars until light and creamy. Add the eggs, sour cream, and vanilla and beat again.
- Stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly mix the dry ingredients into the butter mixture.
- Add the shredded zucchini, diced cherries, and pecans and stir gently.
- Spoon the mixture into the prepared pan. Top with the crumbs. Bake for 55-60 minutes.
- Remove from the oven and cool completely. Remove the sides of the springform pan.
- Whisk together the powdered sugar and milk. Drizzle on top of the cake and let set.