Pumpkin Zucchini Cake with Maple Cream Cheese Frosting

pumpkin zucchini cake

Yesterday was our last “Summer Sunday Supper” – our weekly gatherings that I absolutely love. Being Labor Day weekend I thought the occasion called for a dessert that bridged the taste of summer (zucchini) with the autumnal flavor of fall (pumpkin). A dessert that marked the end of summer vacation and the beginning of a new school year. Hence, my brilliant creation: pumpkin zucchini cake with maple cream cheese frosting. Brilliant? Perhaps not. Moist and delicious? Definitely. Pumpkin zucchini cake with maple frosting is a perfect marriage of flavors if I do say so myself.

The weather was just as perfect for our last summer hurrah …right up until Hubby started the grill. The heavens opened and despite putting an end to our pool volleyball and a kibosh on our al fresco dining, the rain was a welcomed watering.  Thanks to an oversize golf umbrella and my Love’s grilling prowess, dinner wasn’t soggy and our indoor barbecue couldn’t have tasted any better had it been served outdoors. Good food with family and friends – rain can’t dampen that.

Hope you all had a great Labor Day!

Pumpkin Zucchini Cake with Maple Cream Cheese Frosting
Author: 
Serves: 16
 
Ingredients
  • 2 Cups all-purpose flour (I used 1 ½ C all-purpose + ½ C wheat pastry flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup 1 % milk
  • 1½ teaspoons lemon juice
  • 3 large eggs
  • 1¼ cups pure pumpkin (one 15oz can)
  • ¾ cup granulated sugar (increase to 1 cup for a sweeter cake)
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 cup grated zucchini
  • 1 cup chopped walnuts or pecans nuts (optional)
  • Maple Cream Cheese Frosting:
  • 4 oz cream cheese
  • ⅓ Cup butter
  • 2 Tablespoon maple syrup
  • 2 Cup powdered sugar
Instructions
  1. Preheat oven to 350F.
  2. Combine milk and lemon juice in liquid measuring cup. Mixture will appear curdled.
  3. In another bowl combine flour, baking powder, baking soda, cinnamon and nutmeg and set aside.
  4. In mixer bowl, combine milk/lemon juice mixture with eggs, pumpkin, sugars and oil; stir in zucchini. Gradually add flour mixture and beat until well blended. Stir in nuts (optional).
  5. Pour into greased 13x9 pan and bake 40-45 min or until tests done.Cool completely.
  6. Prepare frosting by beating butter and cream cheese until well blended. Add maple syrup and powdered sugar, one cup at a time, and beat until smooth.
  7. Frost cake and enjoy!

{9/12/13 note:  This is a dense cake – don’t be alarmed when it sinks while cooling.  Also, for those folks with an ardent sweet tooth, I suggest increasing the white sugar from 3/4 cup to 1 cup. I have a divided household: Hubby and I enjoy more pumpkin flavor to come through in the cake and find the maple frosting to provide plenty of decadence, while my teenage daughters are, well, typical teenagers who prefer very sweet sweets.  Which ever way you make it, I hope you enjoy it!}

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