Rutabaga in a cake? Here's the recipe, shared by Outpost Natural Foods - Milwaukee Journal Sentinel

Joanne Kempinger Demski Special to the Milwaukee Journal Sentinel

Published 8:01 AM EST Jan 14, 2019

Donna P., Milwaukee, requested the recipe for a spice cake with Rutabaga in it from Outpost Natural Foods.

She wrote: “I would love to get the recipe for this cake that a friend told me about. I’m hoping the Journal Sentinel can print it in an upcoming paper.”

Leslie Peterson, director of food services, sent the recipe and said that the cake is not sold at any of the Outpost locations, but was featured in one of its online publications.

Outpost Natural Foods Rutabaga Spice Cake with Brown Butter Frosting

Recipe tested by Cathy Jakicic

Makes 8 to 10 servings

Cake:

3 eggs
¾ cup sugar
½ cup sour cream
¼ cup applesauce
½ cup coconut oil
2 teaspoons vanilla extract
1 cup packed, raw grated rutabaga
2 ½ cups all-purpose flour (can substitute gluten-free flour)
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt

Frosting:

3 cups powdered sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted butter
2 teaspoons vanilla extract
3 to 4 tablespoons milk

For the cake: Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line with parchment paper.

In a stand mixer, beat eggs, sugar, sour cream, applesauce, coconut oil and vanilla together well. Mix in grated rutabaga.

In a large bowl, sift together flour, baking powder, baking soda, nutmeg, cinnamon, allspice and salt. Add in batches to reserved wet ingredients. Mix until combined.

Divide batter between prepared pans and bake in preheated oven 25 to 30 minutes or until a toothpick inserted into center comes out clean. Cool 10 minutes in pans and then turn out onto a wire rack, removing parchment paper, to cool completely.

For the frosting: In a medium bowl, combine powdered sugar, ginger and cinnamon.

In a saucepan over low heat, melt butter and continue to heat, stirring regularly, until it turns brown and smells nutty but is not burned. Mix in vanilla and milk. Using an electric mixer, mix butter mixture into sugar mixture and beat until smooth. Use to fill and frost cake layers.

To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.

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