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
Ingredients
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
Instructions
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 sugar, oil, ½ cup cream and 1 teaspoon lemon juice in a large bowl. Add zucchini and mix well. Add wet mixture to flour mixture and stir just until blended.
Pour melted butter into the Bundt pan. Layer brown sugar evenly over butter. Toss the peach slices with remaining 1 teaspoon lemon juice and arrange over brown sugar. Sprinkle with pecans. Pour the zucchini batter into the pan over the pecans.
Bake in 350°F oven for 55-65 minutes or until a toothpick inserted in the middle comes out clean.
In the meantime, whip the remaining ½ cup of whipping cream in a chilled bowl till soft peaks form. Add remaining 1 teaspoon of sugar and peach liqueur, and continue to whip until firm peaks form.
Loosen sides of the cake with a nylon spatula. Immediately place heatproof serving plate upside down over the pan; turn plate and pan over. Leave pan over the cake a few minutes so that all the gooey topping falls onto the cake. Then remove the pan to reveal your masterpiece! Serve warm with the whipped cream. Store cake loosely covered.