Recipe: Zapple Bundt cake

Prep time: 35 minutes

Cook time: 65 minutes

Serves 16

This recipe is from "The Classic Zucchini Cookbook" (Storey, $ 16.95, 2002 revision, 312 pages). Co-author Andrea Chesman says the term "zapple" was coined by her son to refer to zucchini that masquerades as apple. And truly, unless you hint, no one will guess this cake is made with zucchini. It's a moist and spicy cake that travels well.

Note: It is important to let the zucchini mixture cool to room temperature before it is added to the batter. If it is too hot, the heat will activate the baking powder and the batter will rise out of the pan, make a mess and ruin the cake.

The prep time does not include the cool time for the cooked zucchini mixture or the cool time after cake is baked.

INGREDIENTS

4 cups zucchini, peeled, quartered and sliced

1/2 cup fresh lemon juice

2 1/4 cups sugar, divided

2 teaspoons ground ginger

3 1/4 cups unbleached all- purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter

3 large eggs

3/4 cup buttermilk or plain yogurt

2 teaspoons pure vanilla extract

Powdered sugar for garnish, optional

INSTRUCTIONS

In a medium saucepan, combine the zucchini and lemon juice. Bring to a boil over medium heat. Reduce the heat and simmer until the zucchini is tender, about 10 minutes. Stir in 1 cup of the sugar, and the ginger. Simmer for another 2 to 3 minutes, until the mixture is slightly thickened. Remove from heat and cool to room temperature.

Preheat the oven to 350 degrees. Butter and flour a 10-inch fluted tube pan.

Sift together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside.

In a large mixing bowl, beat together the butter and the remain 1 1/4 cups sugar until light and creamy. Beat in the eggs, one at a time. Then beat in the buttermilk and vanilla until well blended. Add the flour mixture and beat just until combined. Add thezucchini mixture and beat until combined. Pour the batter into the prepared pan.

Bake for 45-50 minutes, until a tester inserted in the cake comes out clean.

On a wire rack, cool the cake for 10 minutes. Invert the cake over the rack and cool completely. Sprinkle with powdered sugar if desired.

Per serving: 295 cal.; 5 g pro.; 48 g carb.; 10 g fat (6 sat., 3 monounsat., 1 polyunsat.); 64 mg chol.; 285 mg sod.; 1 g fiber; 29 g sugar; 29 percent calories from fat.

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