Apple Beet Cake
Great idea just in time for Rosh Hashana!
Here’s a sweet, new idea on how to creatively incorporate some of our ‘regular’ Rosh Hashana foods in newer ways, beets, apples and a healthy sweet cake!
This freezes great and with all the beets, apples and whole wheat it is a healthier alternative to regular cake, especially for Kiddush in the morning.
Yields: 30 muffins or 60 mini muffins or 2 – 9 or 10 inch bund cakes
1 & 1/2 cups light brown sugar
3/4 cup canola oil
3/4 cup orange juice
3 cups whole wheat flour
1 & 1/2 teaspoons baking soda
2 teaspoons baking powder
4 small green apples, peeled and shredded
1 teaspoon cinnamon
2 teaspoons additional sugar, or take some sugar off of the amount above
1 teaspoon lemon juice *
2 cups shredded cooked beets
*We don’t usually use tart lemon juice at this time of year; those who want to can leave it out. It is only incorporated into this recipe to keep the apples from turning colors and its taste is not discernible in the final product.
Before beginning, make sure you have already cooked beets on hand, either by boiling them earlier that day and cooling them in the fridge or by baking them, covered at 375°F / 190°C for 45 minutes. They will shred much neater and easier when the cooked beets are cold. Shred them, then measure out 2 cups and keep them ready. If you have extra, either turn them into beet salad or eat them for dinner!
Put all 4 eggs into the mixer, you don’t need to separate them first. Using your wire wisk, beat the eggs for 3 minutes to aerate them somewhat. Then add in the oil, orange juice, flour, baking soda and baking powder in the exact order listed, while the mixer is beating on a low speed. When the batter is smooth, turn off the mixer.
Toss the shredded apples with the cinnamon and the extra bit of sugar and lemon juice. Add them into the batter, together with the shredded beets. Using a spatula, gently turn and mix it into the batter until it is all incorporated. The batter should turn a deep pinkish color.
Preheat the oven to 350°F / 180° C.
Line your muffin trays with muffin liners. If you are doing the bund cake shapes, spray two 9-10 inch bund pans with baking oil spray. Pour batter into the bund pans only until halfway filled, not higher. If you are doing mini muffins, put 2 tablespoons of batter into each cup. For regular muffins, put batter into the cups until it is a little bit more than half way filled with batter.
Slide the cake or muffins into your oven and bake until done.
Bundt cakes should take between 25-30 minutes. Test it to ensure it is done and remove immediately so it will not overbake.
Mini muffins take only about 8-10 minutes to be fully baked.
Regular sized muffins should take between 14-18 minutes.
If you would like a sort of pomegranate or cranberry juice glaze on the top of your bund cake, here’s a nice glaze to try out. However, ONLY add on the glaze after your cake has cooled down completely, or else it will sink and disappear into the cake!
Pomegranate flavored glaze:
1 cup powdered sugar
2 tablespoons oil
2-4 tablespoons juice
You don’t need to buy expensive real pomegranate juice. I just used one of those Spring boxes of pomegranate ‘juice’ drink. It works fine.
Mix these ingredients together with a spoon, starting with only 2 tablespoons of the juice, until they are smooth. If it is too dry, add in bits more juice. If it is too thin and therefore sinks into the cake too quickly, add in more powdered sugar to thicken it. Once it’s a nice consistency, drizzle it with the help of a spoon all over your cooled cake, and enjoy!