A moist and flavorful cake featuring the unique addition of beets, complemented by the crunch of walnuts.
Preheat your oven to 350°F (175°C) and prepare a 13x9-inch baking pan by greasing it and dusting with flour.
Ensure the pan is evenly coated to prevent sticking.
In a large mixing bowl, beat the eggs, sugar, and melted butter until the mixture is light and fluffy.
Use room temperature eggs for better mixing.
Sift together the flour, baking powder, baking soda, and cinnamon in a separate bowl.
Sifting helps to aerate the flour and remove lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cake tender.
Fold in the vanilla, grated beets, and chopped walnuts.
Ensure the beets are evenly distributed for consistent flavor.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently to release air bubbles.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the cake properly prevents it from breaking apart.
Slice and serve the cake as is, or with your favorite frosting or topping.
A dollop of whipped cream pairs wonderfully with this cake.
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