Parsnip & Apple Munching Cake with Streusel Topping and Citrus Glaze

I’ve said it before, and I’ll say it again… Parsnips + Apples = one of my favourite food combos.

In both savoury (click here for my Parsnip & Apple Soup recipe) and sweet dishes. Yes, utilizing parsnips in sweet dishes is a thing…well, to me it is! This munching cake is a perfect excuse to eat cake AND consume more parsnips.

Hope you love this cake as much as I do. Enjoy!

Note: you can substitute grated carrots for parsnips.

Streusel Topping:

• 1/3 cup (75 mL) packed brown sugar
• 3 tbsp (45 mL) all-purpose flour
• 1 tsp (5 mL) finely grated orange zest
• ½ tsp (2 mL) ground cinnamon
• 1 tbsp (15 mL) melted butter

1. Stir together all ingredients until well combined.
2. Set aside while making cake batter.

Cake Batter

• ½ cup (125 mL) milk + 1 tsp (5 mL) lemon juice (or white vinegar)
• ¾ cup (75 mL) melted butter (or vegetable oil)
• ½ cup (125 mL) each of granulated sugar and brown sugar
• 2 eggs
• 1 tsp (5 mL) vanilla extract
• 1 ¾ cup (425 mL) flour
• 1 ½ tsp (7 mL) ground cinnamon
• 1 ½ tsp (7 mL) ground ginger
• 1 tsp (5 mL) baking soda
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) ground cardamom
• 3 cups (750 mL) grated parsnips (wash well, leave skin on)
• 1 cup (250 mL) grated apple (wash well, leave skin on)

Citrus Glaze

• ½ cup (125 mL) icing sugar
• 1 ½ tsp (7 mL) finely grated orange zest
• 1 tbsp (15 mL) orange juice (or milk)
• ½ tsp (2 mL) vanilla extract

Glaze Directions

1. Stir together all ingredients until smooth. Set aside at room temperature until ready to drizzle.

Directions

1. Preheat oven to 350 F (180 C)
2. Stir together milk and lemon juice. Set aside.
3. Beat together butter, sugars, eggs and vanilla until well combined.
4. Stir in dry ingredients until just combined.
5. Stir in milk/lemon juice mixture.
6. Fold in parsnips and apples until evenly combined.
7. Pour batter into an 8 X 8-inch square baking pan (lined with parchment paper *see video tip below*) OR a 9-inch round cake pan.
8. Sprinkle streusel evenly over batter.
9. Bake in center of the oven for about 40 to 45 minutes or until toothpick comes out with little crumb (note: if using a 9-inch round cake pan cake should take about 35 to 40 minutes).
10. Remove from the oven and let cool.
11. Drizzle glaze evenly over cake (or over each piece as you consume).
12. Cut into 16 pieces. Store in an airtight container for up to 1 week (but it won’t last that long!)

Where to Find ‘Delicious & Doable’ Across Ontario

Find ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ on Amazon (click here) or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury,

Heading to Muskoka this fall/early winter? Click here for a list of my upcoming cooking classes at The Creative Cook!!

Hope to see and feed many of you soon!

Charmaine Broughton is a Muskoka/Toronto-based cooking show host & guest expert and author of ‘Delicious & Doable ~ Recipes For Real and Everyday Life‘.

‘Delicious & Doable ~ Recipes For Real and Everyday Life’ is on Amazon! Get your copy today!