Rite Of Spring Cake (The Market) Recipe

Name: Rite Of Spring Cake (The Market)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups shredded zucchini; 5 eggs; 1 1/4 cups sugar; 1/4 cup vegetable oil; 1 cup sour cream; 1/2 tablespoon plus 1/2 teaspoon vanilla extract (for frosting); 3 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; Pinch of salt; For frosting:; 3/4 cup cream cheese; 1/4 cup butter; 2 cups powdered sugar; 1/2 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 blueberries; Apricot glaze, or apricot jelly thinned out with a bit of warm water, optional

Servings: persons

2 1/2 cups shredded zucchini
5 eggs
1 1/4 cups sugar
1/4 cup vegetable oil
1 cup sour cream
1/2 tablespoon plus 1/2 teaspoon vanilla extract (for frosting)
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
For frosting:
3/4 cup cream cheese
1/4 cup butter
2 cups powdered sugar
1/2 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 blueberries
Apricot glaze, or apricot jelly thinned out with a bit of warm water, optional

1
Preheat oven to 350 degrees. Grease and flour a 10-inch cake.
2
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 1/2 tablespoon vanilla.
3
When thoroughly mixed, combine all dry ingredients and add to bowl; mix well. Batter should be fairly wet and easy to pour.
4
Pour in the batter and bake for 50 to 70 minutes, testing with a toothpick in center.
5
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.)
6
To prepare frosting, whip room temperature cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined.
7
In a separate bowl, whip the cream until stiff, and then fold it and the 1/2 teaspoon vanilla into the frosting. Do not overmix.
8
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.)
9
Spread an even layer of frosting over the first layer, and then add a layer of the various fruit pieces (repeat if three layers).
10
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.
11
Arrange the fruit in circles all over the top of cake, slightly overlapping fruit pieces.
12
To finish: Spread the apricot glaze over fruit on top of the cake with a pastry brush.

1725

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/2 cups shredded zucchini, 5 eggs, 1 1/4 cups sugar, 1/4 cup vegetable oil, and more.

Yes, Rite Of Spring Cake (The Market) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rite Of Spring Cake (The Market)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions