Apple Parsnip Cake with Honey Glaze

Root vegetables have long sweetened American farmhouse cakes the way carrots do in their famous cousin. This bakery-style apple parsnip cake folds grated parsnip and warm spice into a tender crumb, finished with a simple honey glaze.

Serves 8 · 25 min prep · 40 min cook

Estimate for one serving

• 312 cal
• 5g protein
• 48g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup plain whole-milk yogurt
• 1 cup grated fresh parsnip
• 1 cup grated fresh apple (peeled)
• 1/3 cup honey
• 1/2 cup powdered sugar
• 1 tsp fresh lemon juice

Instructions

1. 1Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment so the cake releases cleanly.
2. 2Whisk the flour, baking powder, baking soda, salt, cinnamon, and ginger together in a medium bowl until evenly combined and no streaks remain.
3. 3In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl once.
4. 4Beat in the eggs one at a time, then mix in the vanilla until the batter looks smooth and glossy.
5. 5Stir in the yogurt just until incorporated; the mixture may look slightly curdled, which is fine.
6. 6Fold the dry ingredients into the wet mixture in two additions, stopping as soon as no dry flour remains.
7. 7Gently fold in the grated parsnip and grated apple so they are evenly distributed without overmixing.
8. 8Scrape the batter into the prepared pan, smooth the top, and bake 35 to 40 minutes until a toothpick inserted in the center comes out clean and the top is golden.
9. 9Cool the cake in the pan on a wire rack for 15 minutes, then turn out, peel off the parchment, and cool completely.
10. 10Warm the honey gently until pourable. Whisk the powdered sugar and lemon juice into the honey until a thin, shiny glaze forms.
11. 11Place the cooled cake on a serving plate and drizzle the honey glaze over the top, letting it drip down the sides.
12. 12Let the glaze set for 10 minutes before slicing so each piece holds a glossy finish.
13. 13Serve at room temperature; leftovers keep covered at room temperature for one day or refrigerated up to three days.