Caramel Pecan Upside-down Zuchinni Cake

zuchinni cake

In my last blog, I shared some photos that were taken while I was on a garden tour and mentioned that I would be giving you a recipe for a zuchinni cake  in my next blog…I thought this may be a good time to share it, as our gardens are coming in to their full glory about this time…

 

zuchinni

coneflower

zinnia center

 

 

This is a great cake to make when you have an abundance of zuchinni in the house but no eggs!  It’s an eggless cake! But I don’t think you will miss the eggs…

And if you are looking for a real treat, serve this cake warm with a scoop of your favorite vanilla ice cream!

caramel pecan upside-down zuchinni cake

Caramel Pecan Upside-Down Zuchinni Cake

Prepare a 13×9 inch pan by first spraying it with baking spray. Then line the pan with parchment paper and spray this also, as the caramel can get kind of sticky…   (Spraying the pan first helps the parchment paper stick to the pan for easier manageability)

Preheat oven to 400 degrees. Sprinkle:

      1 1/2 c chopped pecans

onto a cookie sheet and toast for about 3-4 minutes or until they are slightly darker in color. (Watch them carefully, as nuts burn easily) Remove the  nuts from the oven then turn the oven down to 350 degrees.

Into  a heavy medium-sized saucepan, put:

      3/4 c butter

      1 1/4 c brown sugar, firmly packed

Bring to a boil, then whisk in:

     1/2 c milk

     1/4 t cardamon

Turn the heat down and cook until the sugar has melted. Pour this mixture into the prepared pan. Sprinkle evenly with the nuts and let it cool completely. ( I like to place my pan into the freezer for a couple of minutes…I do this so that the caramel will become firmer so that when I pour the cake batter on top, the caramel won’t spread out from the weight of the batter)

Into a large mixing bowl sift together:

      3 c flour

      1 t cinnamon

      1/2 t nutmeg

      1/4 t  allspice

      1/4 t  cloves

      2 t  baking soda

      2 t  baking powder

      1  1/2 c  sugar

Then add:

      3/4 c vegetable oil

      2 T pure vanilla extract

      2 T white vinegar

      1 1/4 c  water

Mix together until well blended. Then stir in:

      2 c  slightly packed shredded zuchinni

Pour onto the cooled caramel and place in a 350 degree oven and bake for about 45 minutes  or until an inserted toothpick comes out dry. Invert immediately onto a serving plate or piece of foil. Be careful doing this as the caramel is extremely hot! Slowly peel off the parchment paper. Let cool.

This cake is amazing served warm alongside a scoop of vanilla cream…

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If you are looking for a beautiful way to keep your beverages cold during your next party, why not try “Flowers in Ice“?

sunflowers in ice