Upside-Down Peach Zucchini Cake

August 08, 2013

Sinfully moist and tender zucchini cake is covered with a sticky peach pecan topping and served with a cool and fluffy peach liqueur cream. Adapted from: Paula Deen Zucchini Bread

3¼ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon allspice
1½ teaspoons salt
2 teaspoon baking soda
4 eggs, beaten
2 cups + 1 teaspoon granulated sugar, divided
1 cup vegetable oil
1 cup whipping cream, divided
2 teaspoons lemon juice, divided
2 cups grated zucchini (unpeeled)
¼ cup melted butter
½ cup firmly packed light brown sugar
2-3 large ripe peaches, sliced (unpeeled)
½ cup chopped pecans, toasted
½ teaspoon peach liqueur

Preheat oven to 350°F. Spray the sides of a nonstick Bundt pan with cooking spray. Put flour, cinnamon, allspice, salt and baking soda in a large bowl and whisk together completely. Combine eggs, 2 cups...
See the full directions on my site

Nutritions

Calories
360

Sodium
542mg
22% DV

Fat
23g
36% DV

Protein
5g
10% DV

Carbs
30g
10% DV

Fiber
2g
10% DV