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Parsnip Coffee Cake with Cream Cheese Crumble | CaliGirl Cooking
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Parsnip Coffee Cake with Cream Cheese Crumble

Adapted from The New Sugar & Spice by Samantha Seneviratne.
Prep Time35 minutes
Cook Time50 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Author: CaliGirl Cooking

Ingredients

For the Cake:

  • 10 tablespoons 1 ¼ sticks unsalted butter, melted and cooled slightly, plus more for greasing the pan (or you could use Crisco, like I did)
  • 1 ½ cups all-purpose flour, plus more for dusting the pan
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 ½ teaspoons freshly ground cardamom
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 6 tablespoons packed dark brown sugar
  • 6 tablespoons granulated sugar
  • 2 large eggs
  • 1 ½ cups peeled, grated parsnips (about 2 medium)
  • 2 tablespoons peeled, finely grated fresh ginger
  • ½ cup chopped pecans, toasted
  • ¼ cup whole milk
  • 2 teaspoons pure vanilla extract

For the Cream Cheese Crumble:

  • 4 ounces cream cheese, chilled and cut into one-inch pieces
  • ½ cup chopped pecans, toasted
  • 5 tablespoons dark brown sugar
  • 2 tablespoons flour

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Butter (or Crisco) and flour an 8-inch round cake pan.
  • In a medium bowl, whisk together the flour, cinnamon, ground ginger, cardamom, baking powder, salt and baking soda.
  • In a large bowl, stir together the butter, brown sugar and granulated sugar. Add eggs, one at a time, and stir to combine. Stir in the parsnip, fresh ginger, pecans, milk and vanilla. Gently fold the flour mixture into the butter mixture, being careful not to over-mix.
  • Spoon the batter into the prepared pan and set aside.
  • To make the cream cheese crumble, place all of the ingredients in a small bowl. Using a pastry cutter or two knives, cut the cream cheese into the brown sugar, flour and pecans until mixture is crumbly. Sprinkle over top of cake batter in pan.
  • Place cake in the oven and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in pan on a wire rack for about 15 minutes, then run a knife along the edge and flip cake out of pan to finish cooling on the rack.