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Zucchini Pecan Brunch Cake

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Zucchini Pecan Brunch Cake
Bon Appetit Archives

Cake:
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon salt
2 cups sugar
1 cup vegetable oil
6 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 cups grated zucchini
1 cup chopped toasted pecans
2 teaspoons grated lemon zest

Frosting:
1/2 cup (1 stick) unsalted butter
2 1/2 tablespoons flour
1/4 cup heavy cream
1/4 cup sour cream
1 large egg yolk*
2 1/2 cups confectioner's sugar, sifted
1/2 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch freshly grated nutmeg
3 ounces cream cheese, cut into pieces, room temperature

*Egg Safety Information

Preheat oven to 350 degrees F. Grease an 11-inch diameter 3-inch-deep springform pan. Sift flour, baking powder, soda, nutmeg and salt into medium bowl. Using electric mixer, beat sugar, oil, eggs, vanilla and lemon juice in large bowl until smooth. Beat in dry ingredients and zucchini alternately, stopping once to scrape down sides of bowl. Beat 1 minute.
Mix in pecans and lemon zest. Pour batter into prepared pan, smooth top. Bake until tester inserted in center comes out clean, about 1 hour. Cool
cake completely in pan on rack.
For frosting: Melt butter in heavy saucepan over low heat. Add flour and
stir 3 minutes. Add heavy cream and bring to boil, stirring constantly. Cook
2 minutes, stirring. Cool slightly. Whisk in sour cream and egg yolk. Pour into large bowl. Using electric mixer add confectioner's sugar and beat until very smooth. Blend in lemon juice, vanilla and nutmeg. Beat in cream
cheese and piece at a time. Continue beating until frosting thickens to spreading consistency. Release pan sides from cake. Transfer cake to
platter. Ice sides, then top of cake with frosting. (Can be prepared 1 day ahead. Refrigerate. Bring cake to room temperature before serving.)
 

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