Summer Squash Cinnamon Swirl Coffee Cake
This "not too sweet" coffee cake is firm like a quick bread, perfect with a cup of tea or with your morning coffee.
Equipment
- oblong glass baking dish 8.9 inch x 13.2 inch
- large mixing bowl
- grater or food processor with grating blade
- stand mixer or hand mixer
- rubber spatula
- small bowl
Ingredients
- 3 cups grated zucchini or summer squash
- 1 cup granulated sugar
- 1/3 cup vegetable oil or olive oil
- 2 tsp vanilla extract
- 4 large eggs
- 3 cups all purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp baking powder
Cinnamon Swirl
- 1/2 cup brown sugar
- 2 Tbsp cinnamon
Instructions
- 1. Preheat the oven to 350 degrees. Grease and flour an oblong baking dish.
- 2. In a large mixing bowl, combine grated squash, sugar, oil, vanilla, and eggs. Mix well.
- 3. Add 1 cup of the flour, baking soda, cinnamon, salt, and baking powder. Mix well.
- 4. Add the remaining two cups of flour and mix until incorporated.
- 5. In small bowl, mix the 1/4 cup of brown sugar and the 2 Tbsp of cinnamon together.
- 6. Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the cinnamon sugar mixture over the top.
- 7. Spread the rest of the batter on top of the cinnamon sugar, and sprinkle the rest of the cinnamon sugar on top.
- 8. Use spatula to swirl the cinnamon sugar throughout the batter.
- 9. Bake for 45 - 50 minutes until a toothpick can be inserted in the middle of the cake and comes out clean. Cool completely before serving.
Notes
Try it with fresh homemade whipped cream!