Another NYT VILE Recipe- Olive Oil Bundt Cake With Beet Swirl

These are like Mad Libs recipes now. Stupid. Raspberries would be wonderful, but no, have to always be reaching.

Beets? They are fucking disgusting in any form. I'm weary of trying to press savory items into the mould of sweet foods. "But you don't really taste the chorizo in the cake because the frosting is so sweet it will lock your jaw in place."

Ick...olive oil in cakes is great. I have an Italian sweets cookbook that features a lot of olive oil but beets?

I’m all for it.

Looks like it has already been eaten.

Olive oil, cake and beet don't belong in the same sentence.

Is Kevin Sessums somehow behind this?

I bookmarked that recipe yesterday! It might be disgusting but it also might be a delight! I'll let DL know!

I wonder if Greg might make it for one of his fish parties in the Back Bay.

I love chocolate olive oil cakes. There’s a good one-pan Smitten Kitchen one.

May as well add some vile bean curd to it while you're at it for extra vomitousness!

I love beets, love olive oil cakes, but that doesn’t mean they should happen in the same place.

Craig Claiborne, come back. We need you.

Olive oil cakes are great.

Beats don't sound so great, but I do like carrot cake and zuchinni bread, so will withhold judgment on that monstrosity.

A favorite of Eastern European peasants everywhere

I remember going to a church pot luck thinking I was getting cranberry sauce and it turning out to be beets. That taste wouldn't leave my mouth for at least two weeks

Beets always remind me of one of those foods people eat to keep from starving to death

Barbara Kafka is probably rolling in her bundt pan.

I like beets and they are a terrific liver cleanse but in a cake? Pass.

Needs more corn nuts

And more vodka, R20!

I'm just gonna take a lil nap on this tableshcape.

I had olive oil cake at one of the Vetri restaurants in Philadelphia (Navy Yard? pre-Urban Outfitters buyout) and it was one of the best things I've ever eaten. It was yellow cake, basically, served with whipped cream and raspberries.

Just beet it (beet it), beet it (beet it)

No one wants to be defeated

Showin' how funky and strong is your fight

It doesn't matter who's wrong or right

Just beet it (beet it)

Just beet it (beet it)

Just beet it (beet it)

Just beat it (beet it, uh)

And there goes Greg towing his old lady grocery basket down to Whole Foods.

I have a recipe for an orange/almond semolina and olive oil cake. It's a delicate sponge cake and divine.

Actually beets are sweet, so it's not a reach to put them in a cake.

I really don't know about this. I think beets belong in the savory - salad - appetizer lane and they should stay there.

The New York Times often publishes recipes that are overly-fussy and gimicky, and after all that work, they're just meh.

Why would anyone describe the flavor of a cake to be "earthy". It sounds like they're describing dirt.

@r23,"If you don't eat yer beets, you can't have any cabbage pudding. How can you have any cabbage pudding if you don't eat yer beets?"

"All in all you were all just bricks in the wall."

R25 please post

I like both beets and olive oil cake, but that sounds revolting. Couldn't they have just swapped out some raspberry or strawberry preserves for the pop of color?

Thanks, but I couldn't possibly. I'm stuffed!

R22- YUM, that sounds good.

Lately, commenters on the NYT food columns have been calling them out for enticing readers into an article discussing a particular recipe or menu but then blocking them from accessing the recipes themselves without paying for an additional subscription.

I just made a red velvet cake with ground beets instead of using a whole bottle of red food coloring - it came out great!!! The beets blended well with the batter and made a very moist tasty cake.

So I can recommend them in Red Velvet Cake. The flavor and texture were improved by the addition.

^ Yum! I add sand to my frosting to give it a nice gritty texture

r36, are you married to Jerry Seinfeld?

Beet juice is the original component in red velvet cake.

Not sure why the fact that beets are very high is sugar is surprising. Or are you all grossed out by carrot cake, zucchini cake, harvest cake, pumpkin cake, etc., as well?

"The New York Times often publishes recipes that are overly-fussy and gimicky" in order to get people talking and arguing and buzzing and clicking and paying for access to their website.

Yummy!

Where did you go, R8?

What’s the verdict?

Loving all these bitchy take-downs, but I actually don't see the problem with beets. You can also use their leaves the way you would chard (which they are).

Lordy. It's not beets I thought you would all worry about eating.

I’m not going to try it. You try it.

75% (at least) of NYT recipes are shit. Ask any cook who makes them.

They also misrepresent - or lie - about their recipes. This past weekend I made Bittman's Zucchini-Pear Soup. It wasn't bad at all. but it was no where as green as the picture. Which leads me to believe it was photo shopped or they used green food coloring.

It's a small thing - harmless and probably common - but it illustrates their dishonesty, and supports the fact that their recipes are often shit.

Thought I was the only one who found their recipes fussy. About 5 years ago made some breakfast potato recipe that consisted of taking it out of the oven like 6 times or something, way too many ingredients and when all was said and done the consensus from everyone who ate it was, "MEH". I felt like an idiot putting that much work into potatoes.

Remember when the NYTimes recipe for Guacamole included peas? I'm sure that the company had absolutely NO IDEA that the recipe would start a "firestorm" online.

Peas in Guac

Beets in Cake

Soon it'll be pooh-pooh in the Pu Pu Platter

Whatever it takes, just don't stop talking about it!

Why not beets in a cake? They're very moist and full of sugar. They are bright in color.

Because the recipe is behind a pay wall or two, I can't see the ratios of the ingredients in the recipe. Not the method. That information would make all the difference.

If anyone can copy/paste the complete recipe, it would be helpful in making peace with this recipe. Or help us just dragging it all to shit, once and for all.

I find this recipe not to be adequately overly tedious and difficult for no good reasons, which a really outstanding recipe should always strive to do. Try harder!!

I think if this had Spanish influence as an olive oil Bundt cake with Orange filling it would be good. I remember I had to make an orange and olive oil cake for a high school Spanish project and the combo of orange and olive oil surprisingly worked for the cake.