Beet Poppy Pound Cake…

Beets are weird. Some hate them, some love them. I’m in the middle. They must be cooked properly for me to enjoy them. I do no eat them raw or pickled, only roasted until sweet perfection. I recently picked up some golden beets.  These are sweet and have a mellow flavor compared to the standard red beets. What to do with these you may ask? Well, beets are made of sugar.  So let’s make something and substitute the sugar for beets.

Roasting them unlocks their sugar and makes them much easier to eat for those that don’t like the flavor of beets.

Toss them in the blender and puree until they’re…well…a puree.  You may need to add a bit of water depending in the moisture in the beets.

All in all, it’s a good bread because it’s different.  Instead of just being sweet, it has a veggie flavor, but not one that’s overpowering.  It’s a great breakfast slice.

Beet Poppy Pound Cake

2-3 beets
1 T olive oil
6 oz butter, room temperature
1 T vanilla extract
zest of one orange
3/4 c sugar
3 eggs
2 cups all purpose flour
1/2 t baking powder
pinch of salt
1 T poppy seeds
1/3 c sour  cream or thick yogurt

Preheat oven to 400F.  Rub beets with olive oil and roast 1 hour. Reduce heat to 350F.

Beat butter, vanilla, zest, and sugar for 5 minutes in a mixer with a paddle.  Add 1/3 c beet puree.  Add eggs one at a time beating for 30 seconds after each egg.

Add 1/3 dry ingredients (flour, baking powder, salt, poppy), mix for a few seconds, then followed by 1/2 of the sour cream.  Repeat and end on the last 1/3 of the dry ingredients.

Bake 40-55 minutes, until toothpick comes out clean.


*next up…A Journey Into Sourdough…*


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