Emma’s Signature Vanilla Beet Cake

I was a bit hesitant to put this cake out at pick-up, but Ben convinced me, and it turned out to be a big hit. This recipe should not be followed too carefully, I don’t follow a recipe too closely when making this, but here is a close guess of proportions:

3 cups of flour, I use a mixture of pastry flour and whole wheat flour

3 teaspoons baking powder

2 cups of maple syrup (or 1 1/2 cups sugar)

1/2 cup of butter (1 stick)

3/4 cup of milk

1 teaspoon vanilla

2 eggs

4-5 medium sized beets, cooked and pureed in a blender or food processor

Use your batter intuition, if it looks loose, add more flour and baking powder to match.

Bake at 375 until finished

For frosting I mix together 1/2 cup of butter, maple, and confectioners sugar and apply it when the cake is still warm so it melts in to a glaze.

mmm beet cake!