Welcome back Frugal Foodie Mama! We are so happy to have Carrie back this season and even more excited to see what new and creative recipes she creates using ingredients she gets at the market. This is her first sweet recipe and it looks delicious!
If you visit the Bridgeport Farmers Market on any given Sunday during their outdoor season, you are sure to find at least 20 different local farmers selling their freshly picked vegetables and pasture raised eggs & meats from baskets and coolers at various tables throughout the market. I am on a mission once again during this outdoor farmers market season to show you how you can create a delicious meal purchasing mostly locally grown & raised produce and meats at the market this summer. Each month I will be sharing a recipe to the Bridgeport Farmers Market blog inspired by and featuring some of my favorite fresh & local finds from the market.
For the month of June, I am sharing a delicious summer dessert recipe with an unexpected ingredient- roasted beets! This Roasted Beet & Strawberry Buttermilk Skillet Cake combines sweet, roasted beets with locally grown strawberries in a moist & buttery buttermilk cake. Top with a scoop of your favorite vanilla ice cream or some homemade whipped cream, and you have an impressive dessert to serve at your next summertime get-together.
I know that beets may not be the first ingredient that comes to mind when whipping up a dessert recipe, but hear me out for a second. When you roast beets, it brings out a natural sweetness in them that makes them perfect for sweet treats. And the earthiness of the beets provides the perfect balance with those sweet early summer strawberries.
This month’s recipe features fresh beets from Green Acres Farm, locally grown strawberries from Richardson’s Farm, & homemade Strawberry Rhubarb Jam from the WV Herb Association. Be sure to stop by their tables during your next visit to the Bridgeport Farmers Market, & tell them I sent you. 😉
Roasted Beet & Strawberry Buttermilk Skillet Cake
Prep Time: 20 minutes
Cook Time: 1 hour, 40 minutes (total)
Ingredients (Serves 8)
- 1 large beet, greens cut off & scrubbed (I used a golden beet in my cake.)- from Green Acres Farm
- Olive oil
- 1/2 cup unsalted butter, room temperature
- 2/3 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/3 tsp salt
- 1 cup of buttermilk
- 1 cup of strawberries, hulled & halved- from Richardson’s Farm
- 2-3 tbsp of strawberry rhubarb jam- from WV Herb Association
- Sparkling sugar (optional)
Preheat oven to 375 degrees. Coat the beets lightly with oil, & then wrapped tightly in foil. Place on a baking sheet & roast in the oven for 45-55 minutes or until fork tender.
Remove from the oven & let cool for 10 minutes. Once cooled, use a paper towel to rub the peel from the beet. Then slice and chop the roasted beet into bite-sized pieces.
Turn the oven temperature down to 350.
While the beet is cooling, prepare the cake batter. In a large mixing bowl, beat together the butter & sugar until light & creamy. Add in the egg & vanilla extract. Mix well.
In a small mixing bowl, sift together the flour, baking powder, & salt. Slowly beat the flour mixture into the wet batter. Add in the buttermilk & mix until combined.
Fold in the sliced strawberries & chopped beets.
Spray a 9-inch cast iron skillet with cooking spray. Pour the batter into the prepared skillet. Drop 2-3 tbsp of the strawberry rhubarb jam on top of the batter in the skillet. Usually a butter knife, swirl the jam into the batter.
Bake at 350 degrees for 45-55 minutes. Sprinkle the top of the cake with sparkling sugar 15-20 minutes into the bake time, if desired. Cake is done when a toothpick inserted in the middle comes out clean.
Let cool to warm. Slice and serve warm with ice cream or whipped cream.