Butterscotch Zucchini Cake
This delightful zucchini cake topped with a crunchy butterscotch layer evokes fond memories of family gatherings, making it a perfect addition to any celebration.
Equipment
- 9x13-inch baking pan
Ingredients
For the Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cake:
- 3/4 cup vegetable oil
- 2 large eggs
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 cups grated zucchini (un-drained)
- 11 ounces butterscotch chips divided, about 3/4 cup for topping
Instructions
For Topping:
- In a small bowl, mix together the cinnamon and sugar for the topping. Lightly grease a 9x13-inch baking pan and evenly sprinkle half of this mixture on the bottom.
For Cake:
- In a large bowl, whisk the vegetable oil, eggs, both sugars, and vanilla until the mixture is smooth and creamy.
- In another bowl, sift the flour, baking soda, baking powder, salt, ginger, nutmeg, cloves, and cinnamon together. Gradually incorporate these dry ingredients into the wet mixture, alternating with the grated zucchini. Blend just until combined.
- Transfer the batter to the prepared baking pan, spreading it evenly. Top with the remaining cinnamon-sugar mixture and scatter butterscotch chips over the batter for an indulgent finish.
- Bake the cake in a preheated oven at 350°F for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool slightly before serving.