The Market's Spring Fling Cake

Recipe by Kathy
READY IN: 1hr 50mins
SERVES: 12-14




  • 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.