Cinnamon-Streusel Zucchini Cake with Cream Cheese Icing
This Cinnamon-Streusel Zucchini Cake is rich and buttery like a poundcake, dense and moist, but with super soft crumb. Gads of zucchini provides crazy moisture, a thick ribbon of cinnamon-sugar swirls through the middle, and a drizzling of cream cheese glaze caps it off! This Cinnamon-Streusel Zucchini Cake is perfect for breakfast, brunch, or dessert too!
In a large mixing bowl, beat cream cheese until smooth.
Add sugar to the mixing bowl, beating until smooth.
Add eggs, one at a time, beating after each addition, until just incorporated.
Beat in vanilla and melted butter until incorporated.
With the mixer on medium speed, beat for 3 minutes.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In 2-3 additions, add flour mixture to the mixing bowl, beating until just combined. Do not overmix. Beat until just incorporated.
Fold in shredded zucchini.
Prepare cinnamon streusel.
For cinnamon streusel:
In a small bowl, whisk together sugar and cinnamon.
Coat a bundt cake pan with non-stick spray.
Spread half of the cake batter into prepared bundt pan.
Sprinkle cinnamon-sugar mixture evenly over cake batter. Lightly swirl with a knife -- only 4-5 swirls.
Top evenly with remaining cake batter.
Lightly tap the pan a few times on a countertop to release any air pockets.
Bake at 350 degrees for 50-60 minutes, or until edges and top are golden brown, and a toothpick inserted near the center comes out clean.
Remove pan to a wire rack. Cool for 20 minutes, run a knife around any edges to loosen the cake, and then invert onto a serving platter. Do not cool longer than 20 minutes or cake is apt to stick to the pan.
Cool completely.
For cream cheese icing:
In a small mixing bowl, beat cream cheese and butter until smooth and creamy.
Add vanilla extract and powdered sugar, beating until smooth.
Add 2 tbsp. heavy cream, beating until smooth. Add additional tablespoon of heavy cream, if needed, to achieve a pourable/drizzable consistency.
Notes
The cream cheese icing will lightly set and won't run off the cake, but it will not harden or firm, it will stay a bit soft. This is not an icing with a 'crust,' so to speak. I suggest storing the cake in the refrigerator for this reason, among others.Best stored in the refrigerator, in a cake carrier or similar, sealed container. Good for up to a week in the fridge.This cake, unglazed, freezes excellently. Wrap well, and freeze for up to 3 months. Defrost to room temperature, prepare glaze, adorn cake, and store in refrigerator thereafter.