Golden Beet Coffee Cake

Serves 8
Prep Time:
Total Time:
Just sweet enough golden beet coffee cake on Macheesmo
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A perfectly sweet shredded golden beet coffee cake with a brown sugar crumb. Think carrot cake, except with beets! Perfect for breakfast, brunch or dessert!


3/4 cup unsalted butter, soft
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups grated golden beets (2-3 beets)


3/4 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, melted


1) Preheat oven to 350 degrees F. Peel and grate golden beets until you have about 1 1/2 cups.

2) In a medium bowl, mix together dry ingredients (flour, baking soda, baking powder, salt) and toss in shredded beets.

3) In a large mixing bowl, add butter and sugar and cream together with a hand mixer. Cream these together until the mixture is light and fluffy.

4) Mix in eggs, one at a time, and vanilla. Combine well.

5) Mix in sour cream, followed by the dry ingredients, followed by milk. Stir or mix until it’s combined well.

6) In a separate bowl, stir together crumb ingredients until well combined.

7) Pour batter into a buttered 2 1/2 quart baking dish (or you can use an 8×8 baking dish) and top with brown sugar crumb.

8) Bake the coffee cake for 60-65 minutes until the coffee cake is golden brown and a tester comes out clean.

9) Let coffee cake cool for 15-20 minutes and the slice and serve!

Leftover coffee cake will keep fine in an airtight container for 3 days.