Browned Butter Zucchini Bundt Cake makes one regular bundt cake or 10 mini cakes; recipe adapted from Martha Stewart
1 1/2 sticks (3/4 c.) unsalted butter, melted, plus more for pan 1 1/2 c. all-purpose flour, plus more for pan 1 c. whole wheat flour, scant 2 1/2 tsp. baking powder 1/4 tsp. cinnamon 1/8 tsp. cardamom 1 tsp. sea salt 2 medium zucchini 3 large eggs 1 1/2 c. sugar 1/2 tsp. grated orange zest 1 tbsp. fresh orange juice
GLAZE 1 1/4 c. confectioners’ sugar, sifted dash of ground cardamom 1/4 tsp. finely grated orange zest 3 tbsp. fresh orange juice
1. Preheat oven to 325°. Brush bundt pan with melted butter. Dust with flour, tapping around the pan until entirely covered. Set aside. 2. Add butter to a sauce pan and cook on medium-high heat until butter browns (about 5 minutes). Allow to cool in pan. 3. Meanwhile, whisk together flours, baking powder, cinnamon, cardamom, and salt. 4. Cut zucchinis in half. Scrape any seeds out of the middle, and grate using the large holes of a box grater. Press a paper towel into zucchini to absorb excess moisture. 5. Stir sugar, eggs, zest, and orange juice into the browned butter until well combined. 6. Add butter mixture and zucchini to the flour. Stir until well combined. Distribute evenly in pan. 7. Bake for 1 hour if making a large bundt and 30 minutes if making mini bundts. Allow to cool completely before removing from pan. Carefully run a knife or toothpick around the edges to loosen. Give pan a good shake to continue to loosen. Using a cooling rack as the base, invert to remove cake. If cake is still stuck, repeat previous steps. 8. Whisk together glaze. Its thickness should resemble honey. Place cooling rack on top of pan to catch the glaze. Carefully pour a little glaze at a time around the top of the cake. Repeat. Serve or store in a container for up to 4 days.
Side note: • Never remove a warm bundt cake from the pan. It will inevitably break. As hard as it can be, walk away and allow to cool completely before removing. Cakes need time to settle. While warm they are very unstable. • I mentioned using a scant cup of wheat flour. I’ve found when adding wheat flour to a recipe, use a bit less than called for. It’s not precise, but it works. For example—the original recipe calls for 2 1/2 cups of flour. I’ve subbed in 1 cup of wheat flour. However, I use a bit less than the full cup because the wheat flour tends to be more dense and absorb more liquid.
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