Sweet and Savory and a Keeper from the Recipe Box

I don't know if it started at Sunnyside School when we ate chili and cinnamon rolls together for hot lunch, but I love the savory tastes in beans with something a bit sweet. After camping part of the week-end we decided to use the ham bone left over from our party the other night to make a bean soup.

I also had a large zucchini just crying to be used, but I didn't want a sweet zucchini cake. I found just the right recipe online. This coffee cake is moist, delicious and not very sweet. There is a note you could add cream cheese glaze to sweeten it up. After our "camp food meals" we were ready for something simple and homey. Here is the recipe for the cake.

Zucchini Oatmeal Cake

Bake this in a 10 or 12-cup Bundt cake pan or in a 9x13x2-inch pan.

Cook Time: 70 minutes

Total Time: 70 minutes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 sticks butter (6 ounces)
• 1 1/2 cups light brown sugar, packed
• 3 large eggs
• 1 1/2 teaspoons vanilla
• ½ teaspoon almond extract
• 3/4 cup sour cream
• 2 cups shredded zucchini
• 3/4 cup sliced almonds

Preparation:

Grease and flour a 10- to 12-cup bundt cake pan. Heat oven to 325°.

In a bowl, combine the flour, oats, baking powder, soda, salt, and spices; set aside. In a large mixing bowl with an electric mixer, cream butter and brown sugar until light. Beat in eggs, one at a time, beating well after each addition; beat in the vanilla. Slowly beat in the dry ingredients, alternating with the buttermilk and ending with the dry ingredients. Stir in shredded zucchini and nuts. Spoon into the prepared baking pan.

Bake for 65 to 75 minutes, or until golden brown and a cake tester or toothpick inserted in center comes out clean. Cool on a rack for 10 minutes; invert onto a serving plate to cool completely. Glaze or dust with powdered sugar or make a cream cheese glaze.