Joy the Baker Cookbook by Joy Wilson

Author:Joy Wilson
Language: eng
Format: epub
Publisher: Hachette Books
Published: 2012-03-14T16:00:00+00:00

Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease and flour a 12-cup Bundt pan and set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In the bowl of an electric stand mixer, beat cream cheese and sugar on medium speed until well incorporated, about 2 minutes. Add eggs, one at a time, beating for 1 minute between each addition, then add vanilla. With the mixer on low speed, pour in the melted butter and increase speed to medium-high to beat until velvety smooth, about 3 minutes.

Reduce mixer speed to low and add flour mixture, all at once, to the mixture. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the zucchini, and incorporate the rest of the flour. The batter will be thick, not pourable.

Spoon batter into prepared pan and bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean. Remove cake from oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

When completely cooled, frost the entire cake with Brown Sugar Cream Cheese Frosting (Chapter 4: Brown Sugar Cream Cheese Frosting).

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