Harvard Beet Cake
Harvard Beet Cake combines the natural sweetness of beets with pineapple and coconut, creating a moist, flavorful dessert with a striking reddish-brown hue. Perfect for those who enjoy unique, colorful cakes with a nutty crunch and tropical notes, suitable for gatherings or special occasions.
Ingredients
- 1 cup oil ⓘ
- 2 tablespoons butter or margarine ⓘ
- 2 cups sugar ⓘ
- 3 large eggs ⓘ
- 2 teaspoons vanilla ⓘ
- 1/2 cup cottage cheese ⓘ
- 1 cup crushed pineapple with juice ⓘ
- 1 cup canned Harvard beets, diced ⓘ
- 2 1/2 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup chopped nuts ⓘ
- 1/2 cup shredded coconut ⓘ
Instructions
- Mix the flour, salt, and baking soda together and set aside.
- In a large bowl, combine oil, butter, sugar, eggs, vanilla, cottage cheese, crushed pineapple with juice, and diced Harvard beets. Mix until well combined.
- If beets are sliced, cut them into smaller pieces.
- Beat the mixture for about 3 minutes; then add the flour mixture and beat in until incorporated.
- Stir in chopped nuts and shredded coconut.
- Spoon the batter into a greased and floured 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 50 to 60 minutes, testing with a toothpick for doneness.
- For a glass pan, reduce oven temperature to 325°F (160°C).
- Allow the cake to cool, then cut into squares. Store in a covered container.
Tips & Substitutions
For a moister cake, ensure your beets are finely diced and well-drained. Substitute Greek yogurt for cottage cheese for a tangier flavor. If you prefer a nut-free version, simply omit the chopped nuts or replace them with additional coconut. Experiment with different nuts such as pecans or walnuts for varying textures. This cake can also be made with whole wheat flour for a healthier twist.
Serving Suggestions
Serve warm or at room temperature as a delightful dessert. This cake pairs beautifully with a cup of tea or coffee. For a festive touch, consider dusting with powdered sugar or drizzling with a simple glaze. It also makes a great addition to brunch alongside other American recipes or as part of a dessert spread featuring Old Fashioned Molasses Cookies.
Storage & Reheating
Store leftover Harvard Beet Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm individual pieces in the microwave for about 10-15 seconds. If desired, serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat.
Nutrition & Diet Analysis (per serving)
Each serving of Harvard Beet Cake contains roughly 735 calories, with 7g protein, 59g carbohydrates, and 44g fat. It is a good source of iron (15% of the Daily Value), protein (14% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 1045mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beets instead of canned for this recipe?
Yes, you can use fresh beets! Simply cook and dice them until tender. Make sure to cool and drain them well before adding to the batter to maintain the right texture and moisture balance.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for proper texture. The baking time may vary slightly, so keep an eye on it while baking.
What can I serve with Harvard Beet Cake?
Harvard Beet Cake can be served alone or with a variety of accompaniments. Consider pairing it with a scoop of ice cream or whipped cream. It also goes well with fresh fruit or a light fruit salad for a refreshing contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).