Maple Parsnip Cake

This recipe is from Tammy Donroe Inman, author of Wintersweet: Seasonal Desserts to Warm the Home.

from Parents Magazine

Maple Parsnip Cake
Servings: 12 Prep 25 mins Total Time 3 hrs (includes cooling time)

Ingredients

  • Nonstick Cooking Spray
  • 1 1/2 cups all-purpose flour, plus additional for pan
  • 1/2 cup dark maple syrup
  • 1/2 cup vegetable oil
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanila extract
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 medium parsnips, peeled and grated (1 cup)
  • Confectioner's sugar, for dusting

Make It

1. Preheat the oven to 350 degrees F. Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper; grease and lightly flour the pan.

2. In a large bowl, whisk together the maple syrup, vegetable oil, brown sugar, butter, and vanilla. Whisk in the eggs, one at a time. Add the flour, baking powder, baking soda, salt, and pumpkin pie spices, and mix well with a wooden spoon. Stir in the parsnips until well combined. Spread the batter evenly in the prepared pan.

3. Bake 35 to 40 minutes until the center is fully puffed and springy, and a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely on a rack. Just before serving, set the cake on a pretty plate and arrange clean leaves on top. Sift powdered sugar evenly over the cake. Carefully remove the leaves.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 265, Fat, total (g): 14, chol. (mg): 41, sat. fat (g): 4, carb. (g): 33, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 6, Trans fatty acid (g): , fiber (g): 1, sugar (g): 19, pro. (g): 3, vit. A (IU): 164, vit. C (mg): 2, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 41, Cobalamin (Vit. B12) (µg): , sodium (mg): 133, Potassium (mg): 116, calcium (mg): 58, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.
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