Spiced Parsnip Bundt Cake

The new intern arrived today! I made a bundt cake with the few remaining parsnips of the season, topped with fresh strawberries. Couldn’t be a more scrumptious way to welcome her and mark the solstice, leaving spring behind and stepping into full-fledged summer. Thanks to Coffee and Crumpets for such a delightful recipe!

Parsnip Bundt Cake

4-6 parsnips

1 1/3 cups flour (Up to 1/3 cup whole wheat)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cardamon (or nutmeg, ginger, cloves…)

1 cup sugar

3 eggs

1/4 cup yogurt

1/2 cup oil

Strawberries (optional)

Powdered sugar (optional)

Peel and chop parsnips, then coat in oil and roast at 350ºF for 20-30 minutes, until tender. Cut out any large, fibrous core, then puree in a food processor. In a small bowl, mix together the flour, baking powder and soda, salt, and spices. In a large bowl, beat together the egg and sugar, then stir in parsnip puree (1 cup), oil, and yogurt. Gradually incorporate the flour to form a thick batter, then pour into a greased bundt pan and bake for 40-45 minutes at 350ºF, until golden and toothpick comes out clean. Place the pan on a rack to cool completely, then invert onto a plate. Top with sliced strawberries or dust with powdered sugar and enjoy!

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