Ingredients
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2 1/2 cups shredded zucchini (the zucchini was very finely shredded)
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5 eggs
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1 1/4 cups sugar
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1/4 cup vegetable oil
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1 cup sour cream
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1 tablespoon vanilla extract
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3 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1 pinch salt
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3/4 cup cream cheese, at room temperature
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1/4 cup butter
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2 cups powdered sugar
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1/2 cup heavy cream
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1/2 teaspoon vanilla extract
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1 pint strawberry, cleaned, stemmed, and sliced
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4 kiwi fruits, peeled and sliced
Instructions
- 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.