Beet And Ginger Cake With Cream Cheese Frosting Recipes

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BEET AND GINGER CAKE WITH CREAM CHEESE FROSTING



Beet and Ginger Cake with Cream Cheese Frosting image

Along with the earthy flavor of beets, you get a bit candied ginger and walnuts in every bite.

Provided by David Lebovitz

Categories     Cakes

Number Of Ingredients 18

1/4 C (50 g) finely chopped candied ginger
1/2 C plus 1/3 C (100 g) all-purpose flour
3/8 C (75 g) granulated sugar
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
4.5 oz (130 g) grated fresh, raw peeled beets
grated zest of one medium orange
1/3 C (37.5 g) toasted, chopped walnuts
2 1/2 tbsp raisins
1 large egg, room temperature
1/8 C (30 g) sour cream
1/4 C canola oil
Cream Cheese Frosting:
3 oz. (85 g) cream cheese at room temperature
1/3 C powdered sugar, sifted
1-2 tbsp heavy cream (or milk)
1/4 tsp vanilla

Steps:

  • Preheat oven to 350°. Spray and flour three (or four, depending on size of yours) mini-loaf pans. Put the ginger in a small bowl and cover with about 1/2 cup of boiling water. Set aside for about 15 minutes, then pour out the water and gently squeeze out the water. Pat dry.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the grated beets, orange zest, walnuts, candied ginger, and raisins to the bowl, but don't stir them in yet.
  • In a small bowl, whisk together the eggs, sour cream and oil together, then pour the liquids over the dry ingredients. Stir the ingredients together, just until the ingredients are thoroughly combined.
  • Spoon the batter evenly into the mini-loaf pans until about 1/4" from the rim. If you have more batter, use a couple more mini-loaf pans. Use the back of a spoon to even the tops.
  • Bake the loaves for 25-35 minutes, checking at 25 minutes, until an inserted toothpick comes out clean. Place the pans on a rack and let cool for about 15 minutes. Run a butter knife around the edges and turn out onto a rack to cool completely.
  • For the cream cheese frosting: Beat the cream cheese in a medium bowl until smooth. Beat in the powdered sugar until it's completely combined, then add one tablespoon of the heavy cream and the vanilla. Beat for about 1 minute until thickened and creamy. Add additional cream/milk if needed.

Nutrition Facts : Calories 563 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 mini-loaf, Sodium 422 grams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING



Golden Beet Cake With the Best Cream Cheese Frosting image

This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.

Provided by Joe Sevier

Categories     Spring     Mother's Day     Easter     Dessert     Cake     Beet     Cream Cheese     Almond     Butter     Coriander     Cardamom     Egg     Cherry     Milk/Cream     Vanilla     Peanut Free     Soy Free     Vegetarian

Yield 12-16 servings

Number Of Ingredients 23

Cake
Unsalted butter, room temperature (for pans)
1½ cups (135 g) sliced skin-on almonds
¾ tsp. ground coriander
½ tsp. ground fennel seeds
¼ tsp. ground cardamom
2¼ cups (281 g) all-purpose flour
1 Tbsp. baking powder
1¼ tsp. kosher salt
4 large eggs, room temperature
1½ cups grapeseed oil or vegetable oil
1½ cups (300 g) granulated sugar
1 (12-oz.) jar pitted sour cherries in juice or light syrup (such as Oregon Red Tart Cherries in 100% Juice; about 1 cup), drained, finely chopped, plus 6 Tbsp. juice, divided
9 oz. beets (about 2 small), preferably golden, peeled, grated (1¼ cups packed)
Frosting and assembly
1 cup (200 g) granulated sugar
½ cup (62 g) all-purpose flour
¾ tsp. kosher salt
1¾ cups whole milk
2 tsp. vanilla extract
⅛ tsp. almond extract (optional)
½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
16 oz. cream cheese, slightly softened, cut into pieces

Steps:

  • Cake
  • Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.
  • Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.
  • Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40-45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely. Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.
  • Frosting and assembly
  • Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you're worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)
  • Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, a piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you'd like the frosting firm enough to pipe decorations onto the finished cake.)
  • Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that's fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.
  • Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake. Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.

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