While I wouldn’t say we are overwhelmed by the amount of summer squash we are getting this year, we’ve had a steady flow of the round squash we planted (they are some random Italian varietal that I can’t recall the name of). Paul needed something made from our garden to take to a potluck yesterday, so being the nice wife I am, I cooked up a lovely bundt. Seems potluck appropriate, yes?
I used the recipe recently posted on David Lebovitz’s blog, with a few variations. I didn’t have enough sugar to use in both the cake and the topping, so I used maple syrup in the cake (1 cup instead of 1 3/4 cup). I also lacked the powdered sugar for the topping, so I used slightly more granulated sugar and a 1/2 cup of cornstarch. Mine never got the “crunch” the recipe mentions, but it tasted good anyway.
Also, I had to run to a thrift store to get a bundt pan to make the cake in. I can’t believe I’ve never owned one before. I love the way the cake looks and the expanded surface area for toppings is pretty exciting.
Go make this cake. You know you have some zucchini lying around (or a neighbor does). Plus, if you are studying and writing and generally freaking out like I am, it will make you feel better to cook something pretty.