Prep 1 hr
Cook 50 mins
The Market, located at 1445 Larimar Street, Denver, Colorado makes this fabulous cake. We first had the cake at a birthday party for our friend (Mary). It was so good that I had to search for the recipe, and found it in an old Rocky Mountain News article. The RMN no longer publishes a newspaper, so I'm saving the recipe here.
- 2 1⁄2 cups shredded zucchini (the zucchini was very finely shredded)
- 5 eggs
- 1 1⁄4 cups sugar
- 1⁄4 cup vegetable oil
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 3 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 pinch salt
- 3⁄4 cup cream cheese, at room temperature
- 1⁄4 cup butter
- 2 cups powdered sugar
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon vanilla extract
Fruit for the Cake
- 1 pint strawberry, cleaned, stemmed, and sliced
- 4 kiwi fruits, peeled and sliced
- 2 mangoes, peeled and sliced
- 1 pint blueberries
- apricot glaze (optional) or apricot jam, thinned with a bit of warm water (optional)
- Preheat oven to 350°F.
- Grease and flour a 10 inch cake pan.
- Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
- Combine the DRY ingredients in another bowl; then add to zucchini mixture.
- Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
- Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
- Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
- In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
- Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
- Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
- Put on the top layer and frost. The sides of the cake are NOT frosted.
- Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.
This is one of my favorite cakes. A family favorite. The cake and icing are not too sweet. It's my go-to cake from now on.
Its my favorite cake. I cut the mango a little big. Next time ill cut it in half into smaller pieces. Overall the cake was delicious!