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1
Preheat oven to 350u00b0F.
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2
Grease and flour a 10 inch cake pan.
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3
Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
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4
Combine the DRY ingredients in another bowl; then add to zucchini mixture.
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5
Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
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6
Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
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7
Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
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8
In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
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9
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.
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10
Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
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11
Put on the top layer and frost. The sides of the cake are NOT frosted.
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12
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.
