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Anytime Zucchini Crumb Cake

Makes one 9-inch round cake
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Ingredients
  

For the Crumb Topping

  • 5 tablespoons unsalted butter cold
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 1/2 cup walnuts chopped into 1/4-inch pieces

For the Cake:

  • 1-1/2 cups fresh zucchini grated on the larger shred size
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoons sea salt
  • 1/2 to 1 teaspoons ground cinnamon to taste
  • 1/2 cup unsalted butter softened to room temperature, plus about 1 tablespoons for greasing the pan
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup heavy cream
  • 1 teaspoon lemon juice freshly squeezed

Instructions
 

For the Crumb Crust

  • Mix together all the ingredients, except the walnuts., until the texture resembles moist sand. You could do this either manually (using your fingers or a pastry blender) or pulse it in a food processor. A few small bits of visible butter is fine. Stir in the nuts. Set aside until needed, in the refrigerator if your kitchen is warm.

For the Crumb Cake

  • Adjust an oven rack to the lower third position. Preheat the oven to 350°F. Butter the sides of a 9-inch round pan and line the bottom with parchment paper.
  • Sift together the flour, baking powder, baking soda, salt and cinnamon.
  • Pour heavy cream into a small bowl and add the lemon juice. The mixture will curdle a bit, it's OK. Set aside.
  • In a large bowl, beat the butter and sugar with a hand mixer until light and airy on medium speed, about three minutes. Add the vanilla.
  • Add the eggs one at a time, beating well after each addition to fully incorporate.
  • Add the shredded zucchini and mix to just incorporate.
  • On low speed, add the flour in three parts, alternating with the heavy cream in two parts; starting and ending with the flour. The batter will be thick.
  • Transfer the batter into the prepared pan and smooth out the top with a spatula.
  • Sprinkle the crumb topping evenly over the batter, taking care to spread it out to the edges for full coverages and crumble tastiness in every bite.
  • Bake for about 50 minutes or until the crumbs are golden and a test skewer comes out clean.
  • Cool on a wire rack before slicing.