Swede Nutmeg Cake with Brown Butter Frosting

Name: Swede Nutmeg Cake with Brown Butter Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 serving
Ingredients: 1 cup (150g) packed raw peeled and grated swede (rutabaga); 3 eggs; ¾ cup sugar; ½ cup PLAIN yogurt; ½ cup vegetable oil; 2 teaspoons vanilla extract; 2 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 2 teaspoons ground nutmeg; ½ teaspoon salt; 3 cups powdered icing sugar; 2 teaspoons vanilla extract; 3-4 tablespoons milk; ½ cup 115g butter, at room temperature; 4 tablespoons salted hazelnuts

User Reviews

4.7

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
10
Calories
529 kcal
Course
Dessert
Cuisine
American

Swede Nutmeg Cake with Brown Butter Frosting

Yuliana Reed

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This Swede Nutmeg Cake is full of rutabaga (swede) in a spiced vegetable cake that's topped with hazelnuts and brown butter frosting.

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Ingredients

Servings

1 cup (150g) packed raw peeled and grated swede (rutabaga)
3 eggs
¾ cup sugar 175 g
½ cup PLAIN yogurt 100g
½ cup vegetable oil 100ml
2 teaspoons vanilla extract
2 ½ cups all-purpose flour plain flour (250g)
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground nutmeg
½ teaspoon salt

FOR THE BROWN BUTTER FROSTING:

3 cups powdered icing sugar 400g
2 teaspoons vanilla extract
3-4 tablespoons milk
½ cup 115g butter, at room temperature

TO SERVE:

4 tablespoons salted hazelnuts chopped

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Instructions

For the cake:

Preheat oven to 350F (180C). Grease and line a 9” square cake pan with parchment paper.
Beat the eggs, sugar, yogurt, oil and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, bicarb of soda, nutmeg and salt and gently stir to combine.
Pour into the prepared pan and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.

For the frosting

Put the icing sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside.
In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary.
Top the cooled cake with the frosting and sprinkle with the chopped hazelnuts.

Nutrition Information

Show Details

Calories 529kcal (26%) Carbohydrates 78g (26%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 76mg (25%) Sodium 282mg (12%) Potassium 208mg (6%) Fiber 1g (4%) Sugar 52g (104%) Vitamin A 375IU (8%) Vitamin C 4mg (4%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 529 kcal

% Daily Value*

Calories	529kcal	26%
Carbohydrates	78g	26%
Protein	6g	12%
Fat	22g	34%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	76mg	25%
Sodium	282mg	12%
Potassium	208mg	4%
Fiber	1g	4%
Sugar	52g	104%
Vitamin A	375IU	8%
Vitamin C	4mg	4%
Calcium	77mg	8%
Iron	2mg	11%