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Spring Fling Cake
How To & DIY Recipes

Spring Fling Cake

Spring Fling CakeSure, it’s still a bit chilly out, but the signs of spring are starting to show. Soon, sunshine, new blossoms, and bright bursts of color will say so-long to winter, and hello to all the fun the season has to offer. To get into the springy spirit, we baked the delicious Spring Fling Cake.  Following the recipe of Denver’s The Market at Larimer Square–the spot responsible for this famously delicious dessert–we whipped up this quintessential spring treat–and got a taste of spring, one slice at a time!

To bake your own Spring Fling Cake, see the recipe below.Spring Fling Cake IngredientsSpring Fling Cake Dry IngredientsSpring Fling Cake FrostingSpring Fling Cake LayersSpring Fling Cake Frosting on CakeSpring Fling Cake Fruit DetailSpring Fling Cake Detail

Photos by Kristie Carney. Recipe from The Market in Larimer Square.

Spring Fling Cake
Serves 12 to 14

  • 2 ½ cups shredded zucchini
  • 5 eggs
  • 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

For frosting:

  • 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 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 ½ 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 ½ 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.

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.

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