Apple Zucchini Bundt Cake with Crunchy Limoncello Glaze

by cakeduchess on September 18, 2012 · 40 comments

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I really look forward to apple baking season. I am a baker that will look for an excuse to try absolutely every apple recipe I come across. There is usually not any recipe that I do not want to meet.

I couldn’t wait to to try out another zucchini bundt cake for the new baking challenge Anuradha and I launched: #BundtaMonth. This past weekend was the birthday of my best friend. She also adores apple desserts and she is also a big fan of my bundts. The perfect excuse to make another bundt! It just came down to finding a different and little more unique apple cake for her celebration. Doesn’t everybody bring a bundt to a birthday?

Do you LOVE baking bundts as much as Anuradha and I do? Join us!

What is #BundtaMonth all about?

Here’s the challenge:
Anuradha and I will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to our blogs throughout the month. It’s that simple!
We decided to be creative with zucchini in our September Bundts.

Here’s how to bake with #BundtaMonth:
- Bake your September #BundtaMonth Zucchini Bundt.
- Post it before September 30, 2012.
- Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Zucchini Bundt)
- Join the Bundt baking party! Share your link it to our blog hop by clicking here or here.
- Link back to both Anuradha and my announcement posts.

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So I came across one from David Lebovitz. David adapted a beautiful cake that he found in Gina DePalma’s book.  Gina DePalma is the the pastry chef at Babbo in New York City. I need to get a copy of this book and I dream of visiting Babbo one day when I’m back in New York City.

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I made some slight adaptions to the recipe. 
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I omitted the roasted and pulsed almonds. It was a matter of time constraint. I would like to try it again with the addition of roasted/pulsed nuts. I thought the addition of apples and rosemary would make it a nice, “I’m ready for fall apple baking season” cake. I hadn’t baked a cake with rosemary since this wonderful Lemon Rosemary Olive Oil Cake. I need to use it more often in cakes. 
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I also thought a little Limoncello in the glaze would be a nice idea. I hope you agree. The cake was a little more dense when mixing than the last zucchini bundt I baked. I love the flavor of extra virgin olive oil in my cakes. I decided to mellow it’s flavor with some canola oil. The cake was loved by all at the birthday dinner Friday night. I ended up baking it again for a Rosh Hashana dinner that I had at my house. Marisa was thrilled with her two birthday bundts. The second bundt was a chocolate vegan bundt I make to bring almost every where. You can’t go wrong with a bundt. 
I just love this moist and delicious fall bundt cake. I couldn’t decide if the crunchy glaze or the cake was my favorite part.

Apple Zucchini Bundt with Crunchy Limoncello Glaze
adapted from David Lebovitz

Ingredients
 
2 cups (280g) flour (I used half whole wheat and half all-purpose)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 1/2 tablespoons finely chopped fresh rosemary
3 large eggs, at room temperature
1 3/4 (350g) cups sugar
1 cup (250ml) extra-virgin olive oil
2 teaspoons vanilla extract
2 1/2 cups (300g) finely grated zucchini
1 large apple (I used Golden Delicious), peeled, cored and cut into small chunks

For the lemon glaze:
1/4 cup (60ml) freshly squeezed lemon juice
1 tablespoon Limoncello (omit if needed and it will be fine)
1/3 cup (65g) granulated sugar
1 cup (140g) powdered  sugar

Directions:
Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt (or tube cake pan) with non-stick baking spray. I have great results with Pam. You could also butter and dust with flour. Tap the pan to shake out the excess flour.

Shred the zucchini and wring it together in a clean dish towel to get rid of the zucchini liquid. Set aside the zucchini.
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In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and rosemary. Set aside.

In the bowl of a stand mixer with the paddle attachment on medium speed, beat the eggs, sugar, and oils until light and fluffy; approximately 3 minutes. Stop and scrape down the sides of the mixer; then add the vanilla.
Add the in the dry ingredients a half a cup at a time scraping down the sides of the mixer bowl to make sure everything is incorporated then beat on medium speed for 30 seconds.
Gently fold in the zucchini and apple.
Scrape the batter into the prepared cake pan, smooth the top.
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Bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean.

Making the glaze:
Wait to make the glaze until the last few minutes of the cake baking. In a small bowl whisk together the lemon juice, granulated sugar, and powdered sugar. You have to wait to make the glaze until the last minute because it will get very thick.

Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.

Happy bundt baking!:) 

PS: for you Twix fanatics, I am still posting that recipe I promised for copycat Twix bars when I posted the Twix Muffins last week…it’s coming up on my next post;)

{ 40 comments… read them below or add one }

Baker Street September 18, 2012 at 10:55 am

I absolutely love the idea of a crunchy limoncello glaze. A very happy birthday to your best friend.

This is such a fantastic addition to the #Bundtamonth collection. :)

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Paula @ Vintage Kitchen September 18, 2012 at 11:10 am

I love limoncello in a cake. Very interesting combination of flavors Lora, never thought about it with zucchini. Sounds so good!

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Jenny @ BAKE September 18, 2012 at 12:33 pm

what an amazing mix of fruit and veg! I would never have thought about putting those two together! it looks gorgeous!

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Munatycooking September 18, 2012 at 1:35 pm

Your bundt cake is packed with flavors and look good too. I don’t think I can resist and might actually bake it today :)

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claire @ the realistic nutritionist September 18, 2012 at 3:29 pm

GORGEOUS Lora!! I love zucchini cakes.

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Laura (Tutti Dolci) September 18, 2012 at 3:39 pm

Gorgeous, Lora! I love the Limoncello glaze :).

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Terra September 18, 2012 at 3:53 pm

I am hoping to join in your fun, with being on vacation I may miss out though:-( I have truly enjoyed reading all the bundt cake posts:-) I love love your limoncello glaze, that seriously sounds amazing! Hugs, Terra

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Cher Rockwell September 18, 2012 at 4:00 pm

Apple + Zucchini = Yum!

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Lizzy Do September 18, 2012 at 6:00 pm

I LOVE Bundt cakes…and the zucchini apple combo sounds sublime. I look forward to apple season to arrive, too :) Another fun bake along!!!

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Kristina @ spabettie September 18, 2012 at 6:03 pm

oooooh, this sounds amazing! I am loving all the bundtamonth posts – perhaps I’ll join in next month?

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Kate@Diethood September 18, 2012 at 6:19 pm

OH MY Gosh!!! I want to start with the glaze – I’ll eat that first and then I will move on to the rest of the cake.

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Brian Samuels Photography September 18, 2012 at 6:21 pm

That glaze looks phenomenal! Actually, the whole cake looks great!

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Renee Dobbs September 18, 2012 at 10:29 pm

Beautiful cake! And a perfect marriage of end of summer zucchini with fall apples.

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Lisa September 18, 2012 at 11:58 pm

Zucchini, apples and limoncello glaze is an explosion of flavors in such a moist bundt! My bundts never turn out so beautiful! I suppose I’m just not a ‘bundty’ being? ;)

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Carol | a cup of mascarpone September 19, 2012 at 12:08 am

This looks wonderful, Lora! I love every ingredient in this beautiful cake! The crunchy glaze sounds amazing!

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Erin @ Dinners, Dishes, and Desserts September 19, 2012 at 1:28 am

I need to get my hands on a bundt pan, not sure why I don’t have one! This cake looks wonderful!

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Kiran @ KiranTarun.com September 19, 2012 at 3:58 am

Packed with flavor and deliciousness!

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Laura September 19, 2012 at 4:09 am

Yum! This is unique and really delicious sounding, especially the rosemary. I too am a bundt fanatic… I am trying to decide if there is a good way to incorporate zucchini into the bundts I will be donating for a cake walk at my kids’ school this Saturday! This is so up my alley!

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Cardamom Hills September 19, 2012 at 9:54 am

I have never tried making cake with zucchini, apple n rosemary in it…but this looks very nice….bookmarking, will try it soon :D thanks for posting

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Matthew Horbund September 19, 2012 at 12:09 pm

It looks absolutely delicious, and I love the rosemary in it. I’m a huge fan of rosemary, but I’ve never had it in a cake!

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Shulie Madnick September 19, 2012 at 2:22 pm

Apple and zucchini, I would never think of that combination, but makes a perfect pairing. I also know what you mean by the glaze crunch. S loves the tartness and texture, when I make it. More often than not, I don’t, and he says ‘but it’s my favorite part!’ :)

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Lora September 19, 2012 at 4:12 pm

This is gorgeous and that lemoncello glaze is…wow!

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Lora September 19, 2012 at 4:15 pm

p.s This bundt challenge would be the perfect excuse to use all those great shaped bundt pans I bought sitting in my pantry gathering dust.

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Angie's Recipes September 19, 2012 at 6:45 pm

Crunchy limoncello glaze sounds and looks terrific paired with this autumn bundt cake.

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www.you-made-that.com September 19, 2012 at 7:59 pm

fabulous cake and I’m a big fan of citrus in glazes so this sounds perfect!

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Marta@What Should I eat For Breakfast Today September 19, 2012 at 9:45 pm

oh zucchini cake and a lemon glaze – nice combination. c

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Paula September 19, 2012 at 11:07 pm

I see a nice chunk of apple peeking out of that cake in the first photo. This is another beautiful bundt and that lemon glaze…mmm…mmm…mmm. Of course your girlfriend loved it…what’s not to love?!

I found it interesting that you get rid of the liquid after grating your zucchini. I never do, just toss it all in the cake batter. Hmmm.

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Lisa {Authentic Suburban Gourmet } September 20, 2012 at 2:25 am

What a fun thing to do monthly! Your cake looks and sounds divine. Loving the crunchy glaze.

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Vicki @ WITK September 20, 2012 at 2:48 am

I love bunt cakes, they’re so pretty, but without all that added necessity of frosting! Baking season is great, I can’t wait to turn on my oven again!

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Helene Dsouza September 20, 2012 at 10:38 am

That day I had gone to buy cake molds for my new oven and the place where we get those molds is not open for the public, otherwise its very difficult to get molds here around. I should have bought the bundt mold that day, da**. I want to participate as well now! Sounds like a fun challenge to me and I got some awesome bundt recipe up my sleeve from college time. Thanks fro sharing your wonderful creation!! =D

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Paula-bellalimento September 20, 2012 at 4:01 pm

Why oh why do you have to live so far away ; ) Dimmi xoxo

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Patty September 21, 2012 at 3:12 am

I’m now looking longingly at my Bundt pan…wishing it was filled with apple zucchini batter and headed into the oven, oh well- I’m enjoying your lovely creation;-)

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SweetSugarBelle September 21, 2012 at 12:53 pm

This looks absolutely AMAZING! I love cakes/bread with zucchini!

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Roxana | Roxana's Home Baking September 23, 2012 at 4:02 am

If only I was not scared of making bundt cakes. I guess I’ll just have to keep practicing removing it from the pan until I succeed.

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Jean (Lemons and Anchovies) September 23, 2012 at 7:13 pm

I like this event–I can’t resist a good bundt cake, especially one filled with apples and zucchini? What a fresh combination. Love the limoncello glaze, too. Would love to participate in this monthly event sometime. :)

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Kate | Food Babbles September 23, 2012 at 11:40 pm

This bundt sounds amazing! I love the limoncello glaze!! Great idea. I bet the lemon paired with the zucchini and apples was incredible. And I love olive oil in my cakes as well :)

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Jamie September 24, 2012 at 10:23 am

I thought I commented on this but what the heck it is worth a double look and two comments! I’m so in the mood for apples and apple treats like this! You know I love Bundt cakes and the added zucchini makes it even moister. And the glaze? WOW!

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Nami | Just One Cookbook September 24, 2012 at 5:58 pm

Drool… zucchini and apple cake and Lemonchello glaze? I will not stand up once this cake is served. I so wish I have a slice of this cake! My morning or even tea time will be brighten up and I can handle kids all day. Haha!

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Aggie September 27, 2012 at 10:29 am

Wow girl, this sounds amazing. Bundts are my favorite cakes, always so pretty!

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Heather October 19, 2013 at 12:44 am

Wow, I just stumbled across this recipe through some random googling and made it tonight. Yum!! I live at high altitude (~7,500 ft) and will need to tweak the amount of leavening next time, but the flavor and texture is absolutely awesome. It will be a perfect treat for my girls’ weekend in the mountains. Thanks so much for sharing this; I will have to check out your other bundt recipes, too! Using a bundt pan is my high-altitude key for evenly baked, non-saggy cakes. Hooray for bundts!

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