Zucchini Cake with Sour Cream Frosting

 

Zucchini Cake with Sour Cream Frosting

• 2 1/2 C flour
• 2 t baking soda
• 1/2 t salt
• 1/2 t cinnamon
• 1/4 t nutmeg
• 1/4 t cloves
• 1 1/4 C sugar
• 1/2 C butter, melted
• 1/2 C milk
• 2 eggs, beaten
• 1 large zucchini, enough to make 1 1/2 C puree

Frosting:

• 2 1/2 C powdered sugar
• 1/3 C sour cream, room temperature
• 1/4 C butter, softened
• 3/4 t vanilla
• 1/8 t salt

1. Peel your zucchini and cut it into small 1/2 inch pieces. Put the chunks into your blender or food processor and blend until nice and smooth.  You need 1 1/2 cups of puree.
2. In a large mixing bowl whisk the flour, soda, salt, cinnamon, nutmeg, and cloves together.
3. In a separate bowl combine the melted butter, milk, sugar, eggs and zucchini.
4. Add the wet ingredients with the dry.  Beat with your electric beaters, or in your Kitchen Aid for about 2 minutes, or until nice and smooth.
5. Spray your bundt pan generously with cooking spray. My secret to not having your cake stick to the pan is to use Pam  Baking Spray.
6. Pour the batter in prepared bundt pan and bake at 350 for 40 minutes. Insert a knife or toothpick into the center of the cake and be sure it comes out nice and clean before you take the cake out of the oven.
7. Let your cake cool on a wire rack for about 10 minutes. Then set a plate over the top of the pan and invert the cake onto it. Let the cake cool completely.
8. In a medium sized mixing bowl combine all frosting ingredients. Beat with an electric mixer for 2 minutes, or until smooth and fluffy.
9. Pour over the top of your cooled cake.