This is a recipe for the Spring Fling cake sold at The Market at Larimer Square. It is a very unusual zucchini-based cake frosted with a whipped cream and cream cheese icing and topped with an abundance of fresh fruit. The first time I had the cake was for a celebration at work. I didn’t realize the cake cost $150 for the full sheet. This recipe is for the 10 inch round that retails for $50. When I lived in Lodo, I frequently walked over to The Market to buy a slice. A slice cost just under $7. I think it’s worth every penny.
The cake itself is not hard to make. It just requires gathering many ingredients together. The Market usually tops their cake with strawberries, mango, kiwi, black grapes and mandarin oranges. I omitted the blueberries listed in the recipe because I don’t ever recall having blueberries on my cake. I consulted the picture on The Market's website and I didn't spot a single blueberry. I also subbed blackberries for the black grapes because I was feeling it.
The recipe below was published by the Rocky Mountain News. It calls for a 10 inch round cake pan. I didn’t have a 10 inch round so I used a 10 inch scalloped pan instead. I’ve also successfully used this recipe for cupcakes by filling the pan about three quarters full.
Spring Fling Cake
Serves 12 to 14
2 ½ cups shredded zucchini
1 ¼ cups sugar
¼ cup vegetable oil
1 cup sour cream
½ tablespoon plus ½ teaspoon vanilla extract (for frosting)
3 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
Pinch of salt
¾ cup cream cheese
¼ cup butter
2 cups powdered sugar
½ cup heavy cream
Fruit for cake:
1 pint strawberries, cleaned, stemmed and sliced
4 kiwi fruit , peeled and sliced
2 mangoes, peeled and sliced
1 pint blackberries or black grapes
1 can mandarin oranges, drained (optional)
Apricot glaze, or apricot jelly thinned out with a bit of warm water (optional)
• Preheat oven to 350 degrees. Grease and flour a round 10-inch cake pan.
• To prepare the cake: Shred the zucchini in a food processor. In a large mixing bowl combine shredded zucchini, eggs, sugar, oil, sour cream and ½ tablespoon vanilla.
• When thoroughly mixed, combine all dry ingredients and add to bowl; mix well. Batter should be fairly wet and easy to pour.
• Pour in the batter and bake for 50 to 70 minutes, testing with a toothpick in center.
• Cool finished cake on a rack for 10 minutes, then remove it from the pan and allow it to cool completely. (You can make the cake a day ahead and refrigerate.)
• To prepare frosting, whip room temperature cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined.
• In a separate bowl, whip the cream until stiff, and then fold it and the ½ teaspoon vanilla into the frosting. Do not overmix. (I think the frosting resembles sweetened condensed milk.)
• To assemble cake: Cut the cooled cake in half lengthwise, making two layers. (The Market cuts the cake into three layers, which you may do if desired.)
• Spread an even layer of frosting over the first layer, and then add a layer of the various fruit pieces (repeat if three layers).
• Put on the top layer of cake and evenly frost. The sides of the cake are not frosted; use extra to fill in, as needed.
• Arrange the fruit in circles all over the top of cake, slightly overlapping fruit pieces.
• To finish: Spread the apricot glaze over fruit on top of the cake with a pastry brush.
Nutritional information per serving: 496 cal., 20 g fat (10 g sat.), 116 mg chol., 73 g carb., 597 mg sodium, 4 g fiber, 9 g pro.
The batter looks like this:
The cake should be nice and golden.
The texture of the cake:
The Market doesn't surround the cake with strawberries but since I wanted more fruit, I went ahead stuck the sliced strawberries on the sides.