Sweet Potato Bundt Cake with Maple Icing

It is finally Fridayyyyyyy. Is it just me, or has this been the longest week ever? Like, shouldn’t it be Christmas by now? The one up side to a long work week though is that an indulgent Friday feels (and IS) incredibly well deserved. And this Sweet Potato Bundt Cake topped with the tastiest maple glaze you’ll ever have is the perfect way to celebrate making it to a Holiday weekend.

Potatoes in bundt cake?! Say whaaaattt?

If you’re not a sweet potato lover don’t be turned off. A) I don’t know how you could possibly not like sweet potatoes, but B) This sweet potato bundt cake doesn’t taste like sweet potatoes. It’s the most tender, delicious, autumnal, spiced, bundt cake of your dreams.

If you’ve never had potatoes in baked goods you’re seriously missing out. They potato puree is folded right into the batter and add a similar moisture and silkiness that pumpkin puree does. The result is the dreamiest, moistest texture that makes this sweet potato bundt cake otherworldly.

It straight up has magical powers. It was left out uncovered on the counter for a week and was STILL moist 7 days later. And we can all thank potatoes for this wizardry.

I always say, your recipes are only as good as the ingredients you make them with. And one ingredient we always can count on for the best baked goods ever, is Bob’s Red Mill’s Unbleached White All-Purpose Flour. We easily go through 10 pounds of it a month testing recipes.

No joke.

A lot of people are familiar with Bob’s Red Mill for their stellar specialty flours, oats, and gluten free blends, which I love too! But I also love that Bob’s makes superb classic flours like all-purpose, whole wheat and bread flour milled from some of the highest quality wheat in North America. I don’t trust anyone else with my gluten 🙂

Why Sweet Potato Bundt Cake?

Bundt cakes are one of my favorite things to make for the holidays because they’re much easier to make than a layer cake, but are still pretty enough to be a dessert table center piece. They also are easy to slice and serve, easy to transport, and easy to store. 

Also very easy to eat. Jussayin’.

How to make homemade sweet potato puree:

The only place we were able to find true sweet potato puree was Whole Foods (in the baking aisle by the pumpkin puree if you are looking for it there), and sometimes going to a specialty store for one item can seem like a lot! Never fear though–you can always make your own! Simply puree a peeled and cooked sweet potato with 1 tablespoon of water and you’ll have home made sweet potato at your fingertips!

Also, potatoes are full of potassium. So, skip the vitamins and eat this whole sweet potato bundt cake instead.

You’re welcome.

• Author: Sarah Crawford
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50mins
• Yield: 16 servings
• Category: dessert
• Method: baked
• Cuisine: american

Sweet Potato Bundt Cake with Maple Icing

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This sweet potato bundt cake with a decadent maple glaze has the silkiest crumb thanks to a full cup of sweet potato! Perfect for this Holiday season!

• Author: Sarah Crawford
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50mins
• Yield: 16 servings
• Category: dessert
• Method: baked
• Cuisine: american

Units: USM

Ingredients

for the sweet potato bundt cake

• 1 cup sweet potato puree*
• 1 cup granulated sugar
• 2/3 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/3 cups Bob’s Red Mill Unbleached White All Purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt

for the maple glaze

• 2 tablespoons milk
• 3 tablespoons maple syrup
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• pinch cinnamon
• pinch of salt

Instructions

1. Preheat oven to 350°F. Grease a 1 pound bundt cake pan and set aside.
2. In a standing mixer fitted with a whisk attachment, mix the sweet potato puree, sugar, oil, eggs, and vanilla extract until well-combined. Add in the flour, baking powder, baking soda, spices, and salt, mixing only until just combined. Do not over mix.
3. Pour batter into prepared pan and bake for 45 minutes or until a knife inserted into the cake comes out mostly clean!
4. Allow the cake to cool for 20 minutes before turning out of the pan.
5. While the cake cools make the maple glaze. Combine all glaze ingredients in a saucepan over medium heat, whisking until completely combined and no clumps of sugar remain. Set aside.
6.  Transfer the bundt cake to a serving plate and pour the warm glaze over the cake. Top with crushed pecans or walnuts and enjoy!

Notes

*If you don’t have sweet potato puree on hand, you can always swap it out for butternut squash or pumpkin puree!

This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands who help make Broma possible!