Sundays with Joy/ Caramel Cinnamon Zucchini Cake with Cinnamon Cream Cheese Frosting

47 days 12 hours and 30 seconds…29….28….27. The count down has officially begun. Septemeber 28th, 2012 is the first day of EPCOT’S Food and Wine Festival and it’s going to be amazing. I have so much fun for a month and a half. Pretty much any day off I get is spent in one or more of the three chef led cooking demos. On the weekends there are celebrity chefs and book signings, and all sorts of amazingness. I have met some pretty awesome people like my CULINARY IDOL……(no offense Joy)

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As well as many others including, Cat Cora, Robert Irvine, Andrew Zimmern, Cake Boss, Warren Brown, Jaime Deen, and Elizabeth Faulkner. Yea…..

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I’m one bubbly girl in my 44 days of bliss. I just signed up for my celebrity demos for this year and so the anticipation begins….so so excited! This put me in an incredibly good mood for the morning, and after hanging up with reservations I settled in with a cup of hot apple cider and my copy of Joy the Baker Cookbook. I had every intention of tabbing the recipes with their scheduled date, but the book fell opened to the bookmarked page…..zucchini cake?..hmmm don’t mind if I do….so the oven got set to 350 for preheating…..and the rest was history…..

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“In the kitchen, it’s emotion that inspires something beautiful and delicious…-Joy the Baker.” So true, Joy, so true. I walked into the kitchen that morning not because I had something scheduled to go up here on my blog etc, but because I just wanted to be there in my favorite place doing what I love most…… The end result was this beautiful Caramel Cinnamon Zucchini Cake with Cinnamon Cream Cheese Frosting

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Caramel Cinnamon Zucchini Cake with Cinnamon Cream Cheese Frosting.
Adapted from Joy the Baker‘s Zucchini Cake and Brown Sugar Cream Cheese Frosting

For the Cake:
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 salt
2 1\4 teaspoons cinnamon
8 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temp
1 teaspoon vanilla extract
1 teaspoon almond extract
2 sticks unsalted butter, browned and cooled
2 cups zucchini, peeled and shredded
1/2 cup cinnamon chips
1/2 cup caramel baking bits

-Preheat oven to 350 degrees and prepare your favorite bundt pan.
– In a medium to large bowl the first 5 ingredients. Whisk to incorporate.
– In a large bowl, or the bowl of your mixer, beat cream cheese one minute. Continue by adding a cup of sugar and beat for two minutes. repeat with second cup.
– Scrape down the sides of the bowl and add one egg. Beat for one minute. Repeat for remaining eggs. Add vanilla then beat thirty seconds
– With your mixer running on low dump in the entire flour mixture. Mix only until flour is mostly incorporated.
– Remove bowl from mixture and add the zucchini. using a spatula, fold the zucchini into the cake batter.
– Spoon into pan and smooth top. Bake for 45-55 minutes until a skewer is inserted and comes out mostly clean. Cool for 20-25 minutes and invert to finish cooling.

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For the frosting:
8 ounces cream cheese
1 stick unsalted butter, softened and cut into tablespoons
1/3 cup brown sugar, packed
1 1/3 cups powdered sugar
2 teaspoons vanilla extract
1 1/2 – 2 teaspoons cinnamon extract
1.5 cups chopped toasted walnuts
extra caramel bits and cinnamon chips for decorating

– Beat cream cheese about 1 minute then scrape down the sides of your bowl. Continue by adding the butter and beating another minute. Scrape down the sides of the bowl.
– Add brown sugar and beat on medium about 30 seconds. Scrape down the bowl.
– With your mixer on low add the salt followed by the powdered sugar and then add the extracts. Once the powered sugar is almost completely incorporated, scrape down sides of bowl turn mixer up to medium and beat until the frosting is smooth as silk. (no grainy frosting for us!).
– If cake is COMPLETELY cooled go ahead and frost it. If it isn’t, fridge it until it is or store it in an airtight container for a few days. Just be sure to bring it to room temp before you use it.
– Once cake is frosted place it in the refrigerator to chill for about 15 minutes. Finish by pressing walnuts onto the sides and sprinkling top with cinnamon chips and/or caramel bits.

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And there you have it……it is TO DIE FOR….no seriously it’s at the top of my list! It got rave reviews from the girls on night shift as well. Don’t take my word for it though make this soon. Oh, and get inspired…..buy a copy of Joy’s book
Dream. Bake. Believe.
Love, Steffie

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3 Comments (+add yours?)

  1. Sara @ Tasty Sweet Cupcakes
    Aug 12, 2012 @ 11:11:21

    love all those bits in the cake….looks so pretty, I bet it tastes good too!

    Reply

  2. Ellen @ Indigo Scones
    Aug 12, 2012 @ 11:44:41

    Steffie, words cannot describe how absolutely amazing this cake looks. You are a friggin genius! If I ever try this cake zucchini-fied, I’m definitely going with your version! Wow!

    Reply

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