Frugal Foodie Mama: Roasted Beet & Strawberry Buttermilk Skillet Cake

Monday, June 11, 2018

Roasted Beet & Strawberry Buttermilk Skillet Cake

This Roasted Beet & Strawberry Buttermilk Skillet Cake combines sweet, roasted beets with locally grown strawberries in a moist & buttery buttermilk cake...

This Roasted Beet & Strawberry Buttermilk Skillet Cake combines sweet, roasted beets with locally grown strawberries in a moist & buttery buttermilk cake.
This recipe first appeared on the Bridgeport Farmers Market Let's Get Fresh site.


I am on a mission once again this outdoor farmers market season to show you all how you can create a delicious recipe purchasing mostly locally grown & raised produce and meats at your local farmers market. I started this locally inspired recipe series last summer, and I am thrilled to be continuing the series this year as well. Each month I will be sharing a recipe here to the blog inspired by and featuring some of my own personal favorite fresh & local finds from my local market. 

For the month of June, I am sharing a delicious summer dessert recipe with an unexpected ingredient- roasted beets! This Roasted Beet & Strawberry Buttermilk Skillet Cake combines sweet, roasted beets with locally grown strawberries in a moist & buttery buttermilk cake. Top with a scoop of your favorite vanilla ice cream or some homemade whipped cream, and you have an impressive dessert to serve at your next summertime get-together...


This Roasted Beet & Strawberry Buttermilk Skillet Cake combines sweet, roasted beets with locally grown strawberries in a moist & buttery buttermilk cake.

I know that beets may not be the first ingredient that comes to mind when whipping up a dessert recipe, but hear me out for a second. When you roast beets, it brings out a natural sweetness in them that makes them perfect for sweet treats. And the earthiness of the beets provides the perfect balance with those sweet early summer strawberries.

How could I possibly resist these gorgeous golden beets when I spied them at my local farmers market a couple of weeks ago?

And how could I possibly resist these gorgeous golden beets when I spied them at my local farmers market a couple of weeks ago? ;) Of course, you can use any variety of beets in this cake recipe, but I definitely recommend using a golden beet if you can just for the beautiful color.

Sweet, juicy local strawberries are in season here, so I snatch them up every chance that I get at my local market.

Sweet, juicy local strawberries are in season here, so I snatch them up every chance that I get at my local market. Locally grown strawberries tend to be much smaller than the store bought variety so you only need to hull and halve them for this recipe. If you do use conventional strawberries for this, I recommend slicing them into at least fourths.

This Roasted Beet & Strawberry Buttermilk Skillet Cake combines sweet, roasted beets with locally grown strawberries in a moist & buttery buttermilk cake.

Even if you think that you do not like beets, I suggest that you at least give them a try in this buttermilk skillet cake recipe. You just may be surprised by the end result! ;)

This Roasted Beet & Strawberry Buttermilk Skillet Cake combines sweet, roasted beets with locally grown strawberries in a moist & buttery buttermilk cake.

This cake is perfect on its own, but feel free to top each slice with a scoop of creamy vanilla ice cream or a dollop of homemade whipped cream for a little extra wow factor. 

This Roasted Beet & Strawberry Buttermilk Skillet Cake combines sweet, roasted beets with locally grown strawberries in a moist & buttery buttermilk cake.

Roasted Beet & Strawberry Buttermilk Skillet Cake
by Frugal Foodie Mama
Prep Time: 20 minutes
Cook Time: 1 hour, 40 minutes (total)
Ingredients (Serves 8)
  • 1 large beet, greens cut off & scrubbed (I used a golden beet in my cake.)
  • Olive oil
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/3 tsp salt
  • 1 cup of buttermilk
  • 1 cup of strawberries, hulled & halved
  • 2-3 tbsp of strawberry rhubarb jam
  • Sparkling sugar (optional)
Instructions
Preheat oven to 375 degrees. Coat the beets lightly with oil, & then wrapped tightly in foil. Place on a baking sheet & roast in the oven for 45-55 minutes or until fork tender.
Remove from the oven & let cool for 10 minutes. Once cooled, use a paper towel to rub the peel from the beet. Then slice and chop the roasted beet into bite-sized pieces.
Turn the oven temperature down to 350.

While the beet is cooling, prepare the cake batter. In a large mixing bowl, beat together the butter & sugar until light & creamy. Add in the egg & vanilla extract. Mix well.

In a small mixing bowl, sift together the flour, baking powder, & salt. Slowly beat the flour mixture into the wet batter. Add in the buttermilk & mix until combined.
Fold in the sliced strawberries & chopped beets.

Spray a 9-inch cast iron skillet with cooking spray. Pour the batter into the prepared skillet. Drop 2-3 tbsp of the strawberry rhubarb jam on top of the batter in the skillet. Usually a butter knife, swirl the jam into the batter.

Bake at 350 degrees for 45-55 minutes. Sprinkle the top of the cake with sparkling sugar 15-20 minutes into the bake time, if desired. Cake is done when a toothpick inserted in the middle comes out clean.

Let cool to warm. Slice and serve warm with ice cream or whipped cream.
Enjoy!

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