Zucchini Cake with Dried Cranberries and Vanilla Frosting
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 1 pc. (23x10 cm)
Complexity: easily
Quantity: 1 pc. (23x10 cm)
This delicious cranberry cake, with the lovely aroma of ground cinnamon and nutmeg, is topped with a rich vanilla glaze before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the cake:
- 110g unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for greasing
- 1 and 1/4 cups baking flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon of salt
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.5 tsp. grated nutmeg
- 1 cup dried cranberries
- 2 large eggs
- 0.5 cup yogurt or sour cream
- 1 tsp vanilla extract
- 1 tsp grated orange zest (optional)
- 1 cup grated zucchini, squeezed out excess liquid
For the glaze:
- 1 cup powdered sugar
- 1 tbsp. milk
- Seeds of 1 vanilla pod, split in half lengthwise
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Cooking the dish according to the recipe:
- Make the zucchini cake: Preheat oven to 180°C. Grease one large baking dish (23 cm x 13 cm) or three smaller ones (15 cm x 8 cm).
- In a large bowl, combine flour, granulated sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Add dried cranberries.
- In a bowl, combine the eggs, melted butter, yogurt, vanilla, and orange zest (if using). Add the grated zucchini. Mix the zucchini mixture with the flour mixture until smooth.
- Spread the batter into the prepared pan(s). Bake the cake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard pan or 35-40 minutes for smaller pans. Cool in the pans on a wire rack for 30 minutes, then transfer them to a wire rack to cool completely.
- Prepare the glaze: Whisk the powdered sugar, milk, and vanilla seeds in a bowl. Drizzle the mixture over the cooled zucchini cake and let the glaze set for 15-20 minutes.
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