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Рецепт Courgette Streusel Bundt Cake

by Global Cookbook

Ингредиенты

2 c. Coarsely Shredded Courgette 1/3 c. Firmly Packed Brown Sugar 1/3 c. _Chopped Walnuts 1/3 c. Currants 1 Tbsp. Grnd cinnamon 1/2 tsp Grnd allspice 3 c. All-purpose flour 1 1/4 c. Sugar 1 1/2 tsp Baking pwdr 1 tsp Baking soda

1/2 tsp Salt 1 1/3 c. Plain Nonfat Yogurt 1/3 c. Vegetable oil 1 Tbsp. Vanilla extract 2 x Egg whites -- lightly Beaten 1 x Egg -- lightly beaten Vegetable cooking spray 1 Tbsp. Fine Dry Bread Crumbs 3/4 c. Sifted Powdered Sugar 2 tsp Skim Lowfat milk 1 tsp Vanilla extract

Инструкции

1. Place courgette on several layers of paper towels; cover with additional paper towels. Let stand 5 min, pressing down occasionally. Set = aside.
2. Combine brown sugar and next 4 ingredients in a bowl; stir well, and set =
3. aside. Combine flour and next 4 ingredients in a large bowl; make a well =
4. in center of mix. Combine yogurt and next 4 ingredients; stir well.
5. Add in courgette. Add in to flour mix; stir just till dry ingredients are moistened. Spray a 12-c. Bundt pan with cooking spray; sprinkle with breadcrumbs. Spoon 1/3 of batter into prepared pan; top with half of brown sugar mix. Spoon half of remaining batter into pan; top with remaining brown sugar mix and batter. Bake at 350 degrees for 1 hour or possibly till a wooden pick inserted comes out =
6. clean. Cold 10 min; remove from pan. Cold completely on wire rack.
7. Combine powdered sugar and next 2 ingredients. Drizzle over cake.
8. Yield: =
9. COMMENTS: What makes a cake moist and tender Butter, oil, lowfat sour cream, = and egg yolks. In this recipe half of the fat from this cake was taken = out and courgette was added for moistness. Its also a great-tasting way to = use up some of which late-summer courgette crop! Dorothy Cross

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