The holidays are around the corner. I typically plan my party meals in early November it gives me time to organize all the events and to decide what to serve. I like to mix it up and plan for different and unique dishes. Every year, I make something entirely different.
This year Superior Source Beetroot + Apple Cider Vinegar powder caught my imagination. Besides just stirring it in water, I wanted to see what else I could cook with beetroot and apple cider vinegar. Here’s my latest experiment! Enjoy!
- 1 1/4 cups vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1.5 tbsp Beetroot + Apple Cider Vinegar powder
- 1 teaspoon vanilla extract
- 2 1/2 cups plain flour
- 1 3/4 cups sugar
- 1 tsp baking soda
- a pinch of salt
- 1 1/2 tbsp cocoa powder
Cream Cheese Glaze
- 225 g (8 oz) cream cheese, room temperature
- 5 tbsp unsalted butter
- 21/2 cups icing sugar
- 1 tsp vanilla extract
Preheat oven to 350° F/180° C. Grease and flour Bundt pan. Makes an 8.5 inch Bundt cake
Combine oil, buttermilk, eggs, Superior Source Organic Beet Root + Organic Apple Cider Vinegar Powder, and vanilla. Mix well. In a separate bowl sift all dry ingredients. Gradually add to wet ingredients. Beat until smooth.
Pour into prepared pan. Bake 50 minutes or until a toothpick comes out clean. Remove from oven and set aside for 10 minutes. Slowly loosen the sides and turn onto a wire rack for 30 mins to cool completely. Once cool, spoon the cream cheese glaze on the top.
To make the cream cheese glaze, combine the butter and cream cheese in a mixer. Gradually add sugar and vanilla at low speed to combine, then whisk at high speed for three minutes.
If you want to purchase Superior Source Organic Beet Root + Organic Apple Cider Vinegar Powder you get $5.00 off on Amazon.
