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Golden Beet Coffee Cake
Prep Time:
15
minutes
minutes
Total Time:
1
hour
hour
30
minutes
minutes
Servings:
8
Serving
Author:
Nick Evans
A perfectly sweet shredded golden beet coffee cake with a brown sugar crumb. Think carrot cake, except with beets! Perfect for breakfast, brunch or dessert!
Equipment
1
hand mixer
2 1/2 quart baking dish
Ingredients
¾
cup
unsalted butter
,
soft
⅔
cup
sugar
2
large eggs
1
teaspoon
vanilla extract
½
cup
sour cream
1
cup
milk
2
cups
all-purpose flour
1 ½
teaspoons
baking soda
1
teaspoon
baking powder
½
teaspoon
salt
1 ½
cups
grated golden beets
,
2-3 beets
Crumb:
¾
cup
brown sugar
⅓
cup
all-purpose flour
1
teaspoon
cinnamon
¼
cup
butter
,
melted
Instructions
Preheat oven to 350 degrees F. Peel and grate golden beets until you have about 1 ½ cups.
In a medium bowl, mix together dry ingredients (flour, baking soda, baking powder, salt) and toss in shredded beets.
In a large mixing bowl, add butter and sugar and cream together with a hand mixer. Cream these together until the mixture is light and fluffy.
Mix in eggs, one at a time, and vanilla. Combine well.
Mix in sour cream, followed by the dry ingredients, followed by milk. Stir or mix until it’s combined well.
In a separate bowl, stir together crumb ingredients until well combined.
Pour batter into a buttered 2 ½ quart baking dish (or you can use an 8×8 baking dish) and top with brown sugar crumb.
Bake the coffee cake for 60-65 minutes until the coffee cake is golden brown and a tester comes out clean.
Let coffee cake cool for 15-20 minutes and the slice and serve!
Leftover coffee cake will keep fine in an airtight container for 3 days.
Nutrition
Serving:
1
Piece
|
Calories:
566
kcal
|
Carbohydrates:
73
g
|
Protein:
7
g
|
Fat:
28
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
114
mg
|
Sodium:
510
mg
|
Potassium:
237
mg
|
Fiber:
2
g
|
Sugar:
44
g
|
Vitamin A:
917
IU
|
Vitamin C:
1
mg
|
Calcium:
124
mg
|
Iron:
2
mg