How to Make Creamy Butter Rum Fudge
There’s something about that first waft of cinnamon-y goodness that immediately pulls me back to weekends at my grandma’s house. I remember sitting at her kitchen table, the sun streaming through the window, while she expertly swirled this beautiful marbled coffee cake out of a simple batter. It was the kind of smell that made everything feel cozy, like wrapping yourself in a warm blanket. Now, I make my own version, and let me tell you — it’s a total crowd-pleaser, especially at brunch or a lazy weekend breakfast. But honestly? This zucchini swirl coffee cake is pretty much the reason I keep a stash of grated zucchini in the freezer—it’s the best secret ingredient for moistness and a sneaky veggie boost. I’ve tested this countless times, and I swear, nobody ever guesses there’s zucchini hiding inside. It’s incredible how a little vegetable can transform a simple cake into something so melt-in-your-mouth delicious. Plus, it’s surprisingly easy to make — trust me, this one’s a lifesaver on busy nights when you want something homemade but don’t want to spend hours in the kitchen.
What is Zucchini Swirl Coffee Cake?
Think of this as a cross between your favorite breakfast bread and a comforting dessert — a tender, moist cake with a gooey cinnamon swirl running through it, all topped with a glossy glaze. The name just kind of stuck because it’s got that beautiful marbled look, thanks to swirling the batter with a cinnamon mixture. It’s essentially a coffee cake, but with a sneaky addition of grated zucchini, which keeps it moist and adds a subtle veggie boost. The “swirl” part makes it stand out—picture a gorgeous ripple of cinnamon spice weaving through each slice. It’s a versatile treat that’s perfect for breakfast, brunch, or even a cozy snack with a cup of tea. The best part? It’s built for home cooks — straightforward, with ingredients I bet you already have in the pantry. Plus, I love that it’s just the right balance of sweet and spicy, with a moist crumb that never feels heavy or greasy.
Why you’ll love this recipe?
There’s a lot to love about this zucchini swirl coffee cake. First off, the flavor — a warm, comforting cinnamony aroma that instantly makes your kitchen smell like Sunday mornings. What I love most about this is how unbelievably moist and tender it is — thanks to the zucchini, which keeps the crumb soft and almost creamy. It’s honestly better than a lot of bakery-style cakes I’ve bought because I can customize it exactly how I like. Plus, this recipe is pretty forgiving — I’ve made it with regular flour, gluten-free blends, and even tried swapping out the sugar for honey (trust me, it works!). It’s super budget-friendly, too. The ingredients are simple, and everything comes together quickly, making it perfect whether you’re preparing for a last-minute brunch or just want a comforting treat on a weekday. And because of its versatility, I’ve served it as a light dessert, a breakfast with coffee, or even an afternoon snack. This is one you’ll want to keep on hand, especially when those craving for something sweet hits at night, but you don’t want to mess with a full-batch of cake.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This cake is delightfully straightforward. You start by mixing up a simple batter, then grate some zucchini — I always do it with a box grater so it’s quick and easy. While the batter comes together, I mix cinnamon sugar and prep the swirl. You pour half the batter into your pan, sprinkle the cinnamon mixture, then layer the rest of the batter on top. A gentle swirl with a toothpick or knife creates that gorgeous marble look. After baking until golden and a toothpick comes out clean, you let it cool just enough before drizzling with that shiny glaze. It’s so worth the wait! The process takes about 1 hour total — including prep, baking, and cooling. What makes this special is that the batter stays moist and the cinnamon swirl gives it that irresistible rich flavor that makes you want to cut another slice.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour (whole wheat works too if you prefer)
- 1 cup granulated sugar (or coconut sugar for a deeper flavor)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup vegetable oil or melted butter
- 1 cup grated zucchini (squeeze out excess moisture)
- 3 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Optional: a pinch of cinnamon or lemon zest for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round or square baking pan, or line it with parchment paper. I like to give it a quick spray of non-stick spray, just to make sure nothing sticks. Also, grate your zucchini now — I always do it on the fine side and then squeeze out as much moisture as I can using a clean dish towel. This keeps the cake from getting soggy, and trust me, it makes all the difference.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Sifting isn’t necessary, but I sometimes do it to ensure everything is evenly distributed. This step sets the foundation — you want a uniform dry mix so your cake bakes evenly.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, then add the oil (or melted butter), vanilla, and the grated zucchini. Mix until smooth. I’ve tested this with almond milk, and it actually made the cake even creamier — so if you’re dairy-free, give it a shot! It’s all about personal tweaks.
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently until just combined. Don’t overmix — a few lumps are okay. The batter should be thick but pourable. Overmixing can lead to a dense cake, so go slow and gentle.
Step 5: Prepare Filling
In a small bowl, mix together the brown sugar, cinnamon, and melted butter until crumbly. Set aside. This cinnamon-sugar combo is what creates that irresistible swirl—so don’t skip it!
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Spread it out evenly. Sprinkle half of the cinnamon-sugar mixture on top, then add the remaining batter. Use a toothpick or a butter knife to gently swirl through the batter, creating a marbled effect. Be careful not to overdo it — you want pretty ribbons of cinnamon peek through.
Step 7: Bake
Pop it into the oven and bake for 40-45 minutes. The top should be golden, and a toothpick inserted into the center should come out clean. Every oven is different, so start checking at around 38 minutes. If it’s browning too quickly, cover loosely with foil and keep baking. The smell alone is worth it — warm cinnamon and vanilla fills the house.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack or serve straight from the pan if you’re feeling cozy. Whisk together the powdered sugar, milk, and vanilla to make your glaze. Pour it over warm cake; it sets quickly, giving that shiny, inviting finish.
Step 9: Slice & Serve
Once cooled, slice with a serrated knife for clean edges. This cake is best enjoyed slightly warm or at room temperature. I love pairing it with a big mug of coffee or a splash of cold milk. It looks pretty on a cake stand, and it always disappears fast — I’ve had my kids ask for seconds, which is saying something around here!
What to Serve It With
This cake is versatile enough to shine in many setting. For breakfast, I serve it with strong black coffee or a frothy latte. My kids ask for it with a splash of milk or a drizzle of honey — it’s like a Sunday breakfast treat. During brunch, I like to add fresh berries or a dollop of whipped cream for a more indulgent presentation. As a dessert, I’ll sometimes sprinkle some crushed nuts or serve it with a scoop of vanilla ice cream; the contrasts of warm cake and cold ice cream are divine. And honestly? This makes a lovely afternoon snack with a cup of tea or hot cocoa, especially as the weather cools. Over the years, I’ve played around with toppings — sometimes a cream cheese frosting, other times just a dusting of powdered sugar. No matter how you serve it, it’s a cozy, comforting favorite in my house.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
After making this so many times, I’ve learned a few tricks that really make a difference. First, always squeeze out excess moisture from the zucchini — it’s that extra step that keeps your cake from being soggy and dense. I’ve tested grating it on fine and coarse sides, but I prefer fine because it blends seamlessly into the batter. For mixing, gentle folding is key — overmixing the batter makes the cake dense and tough. When swirling your cinnamon mixture, use a gentle figure-eight motion or a skewer to create beautiful marbling — don’t just stick a knife straight through, or you’ll lose the pretty pattern. As for ingredient swaps, I’ve experimented with coconut sugar, which adds a subtle caramel note, or almond extract instead of vanilla for a nutty twist. Baking times are flexible; if your oven runs hot, just check a little earlier to prevent overbrowning. I also learned that adding a pinch of nutmeg to the cinnamon filling can deepen the flavor. Lastly, if your glaze seems too runny, add a bit more powdered sugar and let it thicken slightly before pouring. Little adjustments like that really elevate the final look and taste.
Storing and Reheating Tips
This cake keeps surprisingly well. Once cooled completely, store it in an airtight container at room temperature for up to two days. I recommend covering it with a clean kitchen towel or plastic wrap to keep it moist. If you want to enjoy it later, pop it in the fridge — just make sure it’s wrapped well so it doesn’t dry out; it’s good for up to five days. When reheating, I like to warm a slice in the microwave for about 15-20 seconds — it softens up just like fresh-baked. If you prefer it crispy, you can warm it in an oven at 350°F for 8-10 minutes, but remember, the glaze might soften a little. For freezing, wrap individual slices tightly with plastic wrap and then foil, or store whole in a freezer-safe bag for up to three months. Thaw in the fridge overnight or reheat from frozen. I find the glaze adds the perfect finishing touch, but if it’s been stored a while, you can always make a fresh drizzle to brighten things up before serving.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini swirl coffee cake has become a staple in my home — it’s one of those recipes I turn to when I want something comforting yet a little special. The combination of tender, moist crumb, aromatic cinnamon swirl, and that glossy glaze just hits all the right notes. Every time I bake it, I get the warm, nostalgic feeling of those weekend mornings and family breakfasts. And the best part? It’s so forgiving and adaptable — I’ve made it with various flours, different sweeteners, and even added in extras like chopped nuts or chocolate chips for a bit of decadence. The response from friends and family is always the same: they can’t get enough. I love how it captures the essence of a homemade treat, made with love and a little bit of kitchen magic. If you give this a try, I’d love to hear how it turns out — trust me, once you see that beautiful swirl and smell that cinnamon, you’ll be hooked. Happy baking!
butter rum fudge
Ingredients
Method
- Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
- Add white chocolate morsels, butterscotch morsels, rum extract, and marshmallow cream to a large mixing bowl. Set aside.
- In a large, heavy saucepan, melt butter, then add cream, sugar, and salt. Bring to a boil over medium-high heat, stirring frequently, and cook for 5 minutes.
- Remove from heat and pour over the mixture of chocolate and marshmallow cream. Use an electric mixer to blend until smooth and all morsels are melted.
- Pour the mixture into the prepared baking dish and refrigerate for 2 hours or overnight until firm.
- Once set, cut into bite-sized pieces. Store in an airtight container at room temperature for up to two weeks.
