Golden Beet Cake With Brown Butter Sage Frosting Recipes

GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING

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.

GOLDEN BEET CAKE WITH BROWN BUTTER SAGE FROSTING

Steps:

• Place oven rack in middle, preheat to 375F Wash and trim leaves off golden beets. Brush vegetable oil on beets and wrap in aluminum foil Roast for 45 minutes Leave oven on at 375F Once the beets are cooked, peel the skins and grate in bowl on a box grater on the biggest hole, set aside in fridge so it can cool down Take two 9 inch cake pans, line the bottoms with parchment paper and grease sides and bottom with baking spray or butter and a light dusting of flour In a large bowl, sift the flour, baking powder, baking soda, salt, cinnamon and allspice and set aside In large bowl or stand mixer, mix the sugar for 30 seconds so any lumps can break up Add one egg at a time, making sure each egg is incorporated before adding the next egg...scrape sides/bottom of bowl between eggs Add the canola oil slowly until well combined Fold in the cooled golden beets and walnuts With spatula, stir in about a third of the flour/spice mixture, mix, then add another third and repeat until both dry and wet ingredients are well combined Distribute cake batter evenly between the 2 cake pans Bake for 35 minutes until a toothpick inserted in centre comes out clean Allow to cool in pans for 15 minutes or so then transfer to a wire rack
• On medium heat, melt the butter in a sauce pan, add the sage leaves and cook stirring occasionally for about 5-7 minutes until brown bits start to form. Set aside to cool In stand mixer or large bowl, beat the cream cheese with the paddle attachment for a couple minutes Once the butter has cooled, fish out the sage leaves and discard Add the butter slowly in a thin stream to the cream cheese, continuously beating Add the vanilla Beat in the icing sugar a bit at a time
• Place your first layer down, apply about 1/4 inch layer of frosting Put the top layer on and gently squeeze down Frost the entire cake, top and sides Garnish (optional) with some walnuts