Spring is finally here in Colorado, at least until today! But, what better way to celebrate the first few days of spring than cake? I first tried this cake at the Market in Larimer Square and I just love it! I adapted a recipe from Paddle Attachment,. Check out her photos step by step guide; it’s really helpful.
For the cake:
2 1/2 cups finely shredded zucchini
1 1/4 cups raw sugar
1/4 cup canola oil
1 cup sour cream
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
Apricot jam and water to coat the fruit
1. Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans. I use baking spray with great results.
2. Grate the zucchini with the “fine side” of your grater. In a large mixing bowl, add the shredded zucchini, eggs, sugar, oil, sour cream and vanilla and mix on medium to combine.
3. In a separate bowl, whisk together all of the dry ingredients (flour, baking soda, baking powder, salt) and gradually add the dry ingredients to the wet with the mixer set on low. Increase the speed to medium and mix until the ingredients are well combined. Scrape down the bowl as needed.
4. Pour the batter evenly into the baking pans and bake for 35 to 50 minutes, testing with a toothpick in the center. Cake is done when the toothpick comes out clean.
5. Cool the finished cake on a rack for 10 minutes, then remove the cake from the pans and allow the cake to cool completely before frosting.
Cream Cheese Frosting:
2 cups cream cheese, softened
1 cup unsalted butter, softened
5 cups powdered sugar
1 cup heavy cream
1 tablespoon vanilla
Pinch of salt
1. Using a standing mixer fitted with the whisk attachment, beat the cream cheese and butter on medium high until creamy and smooth (3 minutes or so). Add the vanilla and heavy cream and mix until combined.
2. With the mixer set to low, gradually add the powdered sugar, about a 1/2 cup at a time, mixing until well combined.
Assemble the Cake:
I used strawberries, blackberries, mangoes, kiwis, and mandarin oranges, but you can us whatever fruit you want.
1. Cut the cooled cake layers in half lengthwise, making four layers.
2. Spread even amounts of frosting between the layers and place fruit on top frosting with fruit.
3. Frost the top and sides of the cake.
4. Arrange the fruit in circles over the top of the cake, starting near the center.
5. I placed sliced strawberries around the sides of the cake, so I didn’t have spend a lot time frosting the cake.
6. Melt some apricot jam and tablespoon of water in a small saucepan over medium heat. Using a pastry brush, lightly brush the melted jam over the fruit on the top of the cake.