Make This: Parsnip Miso Cake

with a sultry Date & Walnut Sauce, this cake deserves attention

I recently ate and enjoyed a Celery Root Cake (at the newly-opened Cove in NYC), and it got me thinking about other vegetable-laden, dessert-adjacent cakes. Carrot cakes are, at this point, canon. I figure parsnips, like honeyed, earthy carrots, are an interesting alternative - they go sticky sweet when roasted and have an alluring scent, caramel-like.

This recipe is spiced with cinnamon and ginger, sweetened with maple syrup, plus a dose of miso, and a touch of whole wheat flour - I like desserts with a wholesome, savory bass note. It’s barely sweet on its own, but goes sinful with an optional date and walnut sauce. It’s packed with parsnips. It might seem like too much, but trust me here. It ain’t much of a looker, but it delivers.

We love it in our house. My wife prefers it without the sauce as a morning coffee cake alternative. It’s great for elevenses, with mint tea. Since it’s packed with parsnip and uses maple instead of cane sugar, it eats light and feels almost healthy, making it a great after-school snack for kids. Our son loves it, but we’ve been training him to like earthy cakes from day one.

I hope it finds a place at your table this fall and winter. If you make it, please let me know what you think in the comments.