Zucchini Pound Cake with Pine Nuts

I'm having food preserving withdrawal. There are a few things left to do but nothing like a few weeks ago. This is when I start looking for new things to make. Our church auction is coming up in early October so I'm on the search. There are always so many beautiful pies, cakes, cobbler, jams, jelly, candies, etc. Not to mention all the handmade crafts. It is a day everyone in the area looks forward too. I was reminded on Sunday the auction has been going on since 1954. Good heavens, I was only 9 years old. I can remember going with my dad. If you have never been to a country church auction you are missing one of life's great treats.

This might be up for bid! Delightfully aromatic, it will keep for several days in the refrigerator wrapped in aluminum foil.

1 loaf cake
print recipe

10 tablespoons butter
3 small zucchini (10 ounces total)
4 eggs
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
2/3 cup pine nuts
A pinch of ground caraway

Melt the butter over low heat. Peel, wash and dry the zucchini and grate them coarsely. I don't peel mine because I like the color in the cake.

Preheat the oven to 425 degrees.

In a food processor blend the eggs, melted butter, sugar, and vanilla.

In a bowl, mix the flour, salt, baking powder, and caraway, then add this to the butter mixture in the food processor. Processor until smooth. Return to the bowl and add the grated zucchini and the pine nuts.

Butter and flour a 6-cup loaf pan and scrape the batter into it. Smooth the top, bake for 10 minutes, then lower the oven temperature to 350 degrees F and bake for another hour.

Unmold onto a cooling rack.

A Classic American Coffee Cake

Ultra-moist and rich, with a nutty, brown sugar layer in the center. Haven't made this for a few years, mainly because I couldn't find the recipe. I'm giving you the cranberry and pecan version, but in the summer substitue fresh blueberries and sliced almonds if you like.

Classic American Coffee Cake
8-10 servings
print recipe

1 cup unsalted butter, melted and slightly cooled
2 cups granulated sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup wheat germ
1 teaspoon table salt (not kosher salt)
1 teaspoon baking powder
2 scant cups fresh or frozen cranberries, roughly chopped
1/2 cup chopped pecans
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees F. Grease a 10-cup, fluted, nonstick Bundt pan with nonstick spray.

Combine the melted butter, sugar, eggs, sour cream, and vailla in a large bowl and mix well,> Stir in the flour, wheat germ, salt, and baking powder and mix until just combined, do not over mix. Fold in the cranberries.

In a separate bowl, combine the pecans, brown sugar, and cinnamon and toss to mix well.

Pour half of the batter into the prepared pan. Sprinkle on the nut mixture. Cover with the remaining batter. Bake for 50 to 60 minutes, until firm and golden brown on top. Allow to cool for 10 minutes or so, before inverting onto a plate to unmold.