A spiced sweet potato bundt cake with pecan streusel and topped with a maple syrup glaze.
Usually I’m not a fan of boxed cake mixes. Boxed brownies? Love em. Adore em. Boxed cake mixes, though, haven’t quite found a way into my heart. But this week I was feeling creative and decided to experiment with cake mix. With Thanksgiving days away, it’s totally understandable that some of you biddies don’t have time or just don’t want to make cake from scratch. Cue this sweet potato bundt cake.
It’s light and fluffy, spiced with cinnamon and ginger, and topped with the most delicious maple icing. Oh and there’s a pecan streusel in the middle. Plus, if you show up with a bundt cake, everyone will think you’re fancy. That’s just how bundt cakes work. Bring a bundt? Fancy for life.
Now a little aside because #storytime. I used to work at a mediterranean bakery & cafe in Boston. We had a ton of regulars, all of whom I came to love. It’s fun when you know blonde hair babe is going to arrive at approximately 8am and order Revani and a vanilla latte. Or when flannel shirt grandpa comes in at 8:15am and you have his half-caf cap ready for him.
One of these regulars was a retired professional chef who used to be a big deal in Boston. She would occasionally bring recipes in for our pastry chef to try, and they’d talk shop. One of these times, she brought in the most magnificent sweet potato bundt cake I’ve ever had. Honestly, it might have been the best cake I ever had. Between scarfing bites, I told her how much I liked it, and she wrote down the recipe for me.
Preheat the oven to 350°F. Grease a bundt pan liberally with oil. Set aside.
In a small bowl, combine the pecans, brown sugar, and cinnamon. Mix with a fork until combined. Set aside.
In a large bowl, combine all of the cake ingredients, stirring until just combined. Pour half of the batter into the prepared bundt pan. Sprinkle all of the pecan streusel on top. Pour in the rest of the batter. Cook for roughly 50 minutes, until a knife inserted in the center of the cake comes out clean. Allow the cake to cool completely on a wire rack.
Once the cake is cooled, make the icing. Combine all ingredients in a small bowl and stir with a spatula until mixture is glossy. The icing should create small-sized drips when you pull the spatula out, but should not be runny. Spoon the icing over the cake, drizzling it from the inside to the outside, creating ribbons. Serve!
*To make homemade sweet potato puree, cut a large sweet potato into 1/2 inch cubes. Boil over medium-high heat until the potatoes break easily when touched with a fork. The texture should be the same as when you boil potatoes for mashed potatoes. Dump the water and put the sweet potatoes in a food processor. Add 1/3 cup of water and pulse until smooth.