Zucchini Bundt Cake

Step 1

Preheat oven to 350 degrees. (If using a dark pan, you may want to lower the temp to 325).

Step 2

Combine first five ingredients in a large mixing bowl.

Step 3

In another bowl, beat eggs, sour cream, and oil until blended.

Step 4

Stir in zucchini and vanilla to the egg mixture.

Step 5

Add the wet zucchini mixture to the dry ingredients and stir until well combined.

Step 6

Combine filling mixture in a small bowl: Brown Sugar, nuts, raisins, cinnamon, and allspice.

Step 7

Spray the Bundt pan with nonstick cooking spray and coat with the bread crumbs.

Step 8

Put 1/3 of the cake batter in the bottom of the Bundt pan.

Step 9

Spread about 1/2 of the filling over the top of the batter. Try to keep the filling away from the edges of the pan.

Step 10

Top the filling with another 1/3 of the batter.

Step 11

Top that layer with the rest of the filling mixture.

Step 12

Add the rest of the cake batter on top and smooth it with a spatula or spoon.

Step 13

Tap cake pan against counter or similar surface to eliminate air pockets.

Step 14

Bake for about an hour checking with a tester (toothpick, bamboo skewer, etc.) for no raw batter starting at 55 minutes.

Step 15

Remove from oven to a wire rack and cool for 10 minutes before removing cake from pan to completely cool.

Step 16

Combine sugar, vanilla, and milk in a small bowl.

Step 17

Drizzle glaze over cooled cake with a fork or a spoon.