Olive Oil Bundt Cake With Beet Swirl

Preparation

1. Step 1

   Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. On the baking sheet, toss the beets with the 2 tablespoons oil and ½ teaspoon salt until coated. Roast until fork-tender, tossing halfway through, 30 to 40 minutes. Let beets cool to room temperature.

2. Step 2

   Once cooled, transfer beets to a food processor and pulse until puréed, scraping down the sides of the bowl as needed. Transfer to a medium bowl. Lower the oven temperature to 325 degrees.

3. Step 3

   Grease the inside of a 10-inch Bundt pan with oil, dust with flour, then invert the pan over the sink and tap it gently to discard excess flour. Set aside. In another medium bowl, combine the milk, lemon zest and juice and let sit until curdled, 1 or 2 minutes. Whisk in the eggs, then whisk in the remaining 1½ cups oil and set aside.

4. Step 4

   Sift the 3½ cups flour with the granulated sugar, baking powder, baking soda and the remaining 1 teaspoon salt into a large bowl and whisk to blend. Make a well in the center and pour in the wet ingredients, continuing to whisk, beginning in the middle and moving outward, until just combined. Transfer 2 cups of the batter to the bowl with the cooled beet purée and gently fold it in until combined.

5. Step 5

   Pour about half of the plain batter into the base of the prepared Bundt pan. Next, pour half the beet batter on top, followed by half the remaining plain batter. Top with another layer of the remaining beet batter, then a final layer of the remaining plain batter. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

6. Step 6

   Remove the cake from the oven, release it from the edges of the pan using a butter knife, and allow it to cool, 5 minutes. Carefully invert the cake onto a serving tray to cool completely. (The cake’s swirls come out more clearly if you let the cake rest for a few hours, or ideally, overnight.) Dust with confectioners’ sugar before serving.