A to Z Cake

My friend Joan recently sent me a recipe for Warm Apple Cake.  It sounded decadent as written, but contained gluten, was high in sugar and oil and absent of that which is currently overflowing in our house: zucchini!  Do you know how cheap Farmer’s Market Zucchini is right now?  They are practically begging us to take it off their hands. I, in turn, am begging my kids to eat it in various forms, some quite yummy, others a bit cruel.
So I bastardized her recipe, slightly terrified that I might be treading on thin cake here.  Basically, I maintained the slightest essence of the original recipe and changed pretty much everything else.
The result was nothing short of miraculous.  It is moist and sweet and rich and pleased every member of my family, even she-who-shall-not-be-named-but-who-poo-poos-every-freekin’-attempt-at-gluten-free-cake-I-create-for-her-blessed-little-celiac-soul.  But I’m not bitter.  Nor is this cake.
You can even serve it to guests, who will wonder when you started eating gluten and sugar again.  Wink.  Wink.
Because of its main ingredients, I call it
A to Z Cake:
serves 8 (large pieces) or 12 (medium pieces)
2 1/2 c. brown rice flour
1/2 c. potato starch/flour
1/2 t. salt
3/4 t. cinnamon
1 t. baking soda
1 t. baking powder
3/4 c. vegan buttermilk (vegan milk -- like nut milk -- combined with 2 T. apple cider vinegar*
2 fleggs (2 T. ground flaxseed whisked with 6 T. water)
1 c. apricot fruit spread (just fruit), divided into two 1/2 c. portions
2 c. macerated apples (I pulsed mine in the food processor)
2 c. grated and well-squeezed zucchini (you want to get the water out so squeeze it in your fists and save the juice for a very healthy smoothie)
Preheat the oven to 350 and oil a bundt pan (I used grapeseed oil).
Whisk all dry ingredients in a large bowl.  In a medium bowl (or whatever size you like, really;  nobody’s looking), combine all wet ingredients EXCEPT 1/2 c. of the apricot spread.
Add wet to dry and combine well.  Pour into pan.  Bake for 65-75 minutes, turning once about half way through).  Make sure cake is cooked all the way through when you test it with a tester.
When cake is finished, let it cool about 5 minutes in the pan.  Invert onto a plate or cooling rack.  While still warm, heat the rest of the fruit spread in a saucepan.  Pour over the cake.  You might wish to spread it with a pastry brush.
It is best when served warm!
*The original recipe had 1/2 c. agave instead of this vegan buttermilk and was sweeter.  I am now trying to alter my recipes to eliminate agave.  If you prefer a sweeter cake, you can use the agave or maple syrup instead of the began buttermilk