- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50mins
- Yield: 16 servings
- Category: dessert
- Method: baked
- Cuisine: american
- 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
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
- Preheat oven to 350°F. Grease a 1 pound bundt cake pan and set aside.
- 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.
- Pour batter into prepared pan and bake for 45 minutes or until a knife inserted into the cake comes out mostly clean!
- Allow the cake to cool for 20 minutes before turning out of the pan.
- 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.
- 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!