A spiced sweet potato bundt cake with pecan streusel and topped with a maple syrup glaze.

A spiced sweet potato bundt cake with pecan streusel and topped with a maple syrup glaze | via Broma Bakery | #sweetpotato #bundtcake

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.

A spiced sweet potato bundt cake with pecan streusel and topped with a maple syrup glaze | via Broma Bakery | #sweetpotato #bundtcake

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.

A spiced sweet potato bundt cake with pecan streusel and topped with a maple syrup glaze | via Broma Bakery | #sweetpotato #bundtcake

And guess what? Once again, I lost the recipe. (Backstory: see my Bourbon Chocolate Pecan Pie Bars post). I guess I have a tendency to lose things.

OK, I can just hear my sister shouting at me Sarah! You guess you do? Come on.

So I definitely have a tendency to lose things.

Unfortunately, this recipe isn’t that recipe. I will keep making sweet potato bundt cakes until I can recreate hers. Here’s a start!

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Sweet Potato Bundt Cake

A spiced sweet potato bundt cake with pecan streusel and topped with a maple syrup glaze | via Broma Bakery | #sweetpotato #bundtcake
  • Author: Sarah Fennel
  • Prep Time: 1 hour 10 mins
  • Cook Time: 50 mins
  • Total Time: 2 hours
  • Yield: 1 bundt cake 1x
Scale

Ingredients

For the cake

  • 1 box vanilla cake mix
  • 3 eggs
  • 1/2 cup water
  • 2 cups sweet potato puree*
  • 2 teaspoons cinnamon
  • 1 teaspoon powdered ginger
  • 1 teaspoon vanilla extract

For the pecan streusel

  • 1/2 cup finely chopped pecans (toasted preferred)
  • 1/2 cup light brown sugar
  • 1 tablespoon cinnamon

For the maple syrup glaze

  • 1/4 cup Grade A maple syrup
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 34 tablespoons heavy whipping cream

Instructions

  1. Preheat the oven to 350°F. Grease a bundt pan liberally with oil. Set aside.
  2. In a small bowl, combine the pecans, brown sugar, and cinnamon. Mix with a fork until combined. Set aside.
  3. 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.
  4. 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!

Notes

*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.

 

32 comments

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Sarah, you need a personal pouch you carry with you that contains nothing but gifted recipes! Seriously…. but I must say, your recreation is quite nice. It’s that streusel. It’s a weakness of mine especially when it comes to pecans (my true Southern roots). All the flavors you’ve incorporated here are lovely and it would absolutely be the hit of the party if I were to walk into a room with this stunner! Thank so much Sarah!

Sarah | Broma Bakery
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Streusels are my weakness, too!! And you have no idea how many desserts I give out with this blog… if you were a neighbor I’d be at your house all the time with treats! And so glad your family would enjoy 🙂

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That is so cool that you worked at a bakery – that must have been such an awesome experience. I would love to work at one for at least a few years! This looks amazing… and that pecan streussel? Can I just eat a bowl of that stuff? Your pictures are so awesome – I just want to reach out and grab that slice! Of course now I am going to have to share the be-jesus out of this!

Sarah | Broma Bakery
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Thank you, Amanda! And yes, it was a fantastic experience. You should totally do it! And share away! 🙂

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First off, I love that you used to work at a Mediterranean restaurant. That’s basically my dream job 😉 And I cried a little inside when I read you lost the recipe. I do that ALL the time. I’m the worst. But I’m loving this “easy” bundt cake recipe! Perfect for a quick, yet impressive, holiday dessert!

Sarah | Broma Bakery
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It WAS my dream job. I’ve never eaten as good food as I did then. And thank you for the sympathies. It was a sad, sad thing.

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This has all the best things! I love it! And is it just me or do bundt cakes always seem a thousand times easier to slice and serve…? Not to mention something about the shape makes me feel like it’s more acceptable to eat for breakfast too…

Sarah | Broma Bakery
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You’re speaking my language. My family has a favorite chocolate chip coffee cake that we make about twice a month. We ALWAYS eat it for breakfast. It’s so unhealthy, but in bundt form, it it just so perfect with a cup of coffee in the morning!

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I love sweet potatoes in all things sweet and savory, so I would absolutely Devour this! So glad that you got the recipe.

Sarah | Broma Bakery
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Don’t you love those ingredients that can go either way? Sweet potatoes, carrots, zucchini… THE BEST

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I’ve never baked with sweet potato, but it has been on my list for a while! This cake looks moist and delicious and the pecan-streussel sounds amazing! Pinned and will try it!

Sarah | Broma Bakery
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Ooooh can’t wait to see what you think, Mira!

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I also lose things. Important things.. like my marriage license twice. However, this cake looks fantastic! I love sweet potatoes in baked things! Yummy!

Sarah | Broma Bakery
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Stop it. That’s awful! It sounds just like something I would do…

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What a beautiful cake! Love the pecan streusel running through the middle.

Sarah | Broma Bakery
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Thanks, Jennifer! It’s my favorite part, too 🙂

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I love flannel shirt grandpa! 🙂 This turned out gorgeous, and not because it’s all fancy and everything but the way that icing is dripping down the sides…I WANT. and streusal. inside. uh…I want.

Sarah | Broma Bakery
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Flannel shirt grandpa was the BEST. He had so many good stories. How about next time we skip the cake and just make streusel and icing? K.

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We made sweet potato cupcakes the other day and they were SO good. I am really digging the idea of sweet potato in desserts. Plus that glaze looks bomb!

Sarah | Broma Bakery
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Ooooh I want your cupcake recipe!

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the pecan streusel sounds amazing Sarah! gorgeous looks cake, I love bundt cakes!

Sarah | Broma Bakery
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Thanks, Manali!

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I’m definitely with you that boxed brownies are the best, especially the Ghirardelli mix. Whenever someone makes those brownies, I am able to distinguish its taste immediately! So sorry that you lost that recipe! This one looks so good with that streusel center and glaze on the top! I need to get myself a bunt pan in the new year so that I can make a few more cakes!

Sarah | Broma Bakery
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Stop. Ghirardelli brownies are my FAVORITE. Nothing comes close!
And yes. Bundt pan = must.

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I want to be fancy for life! Guess I better start making more bundts. This sweet potato version is the bee’s knees. For realz.

Sarah | Broma Bakery
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You are fancy in my book. Let’s be fancy togeths

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Haha – I was so expecting THIS to be her recipe. #plottwist! Also – I’m basically singing: “you’re so fancy, can’t you taste this gold?” This cake = gold.

Sarah | Broma Bakery
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Right? I wish. Well, I guess it’s an ode to hers.

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“Bring a bundt? Fancy for life.” LOVE IT! lol, I’ve never heard that!

Also, I have this habit of writing recipes/notes/to-do lists on little scraps of paper. I lose then about 75% of the time. I’ve learned to just take a picture of it with my phone.

Sarah | Broma Bakery
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If I ever make a cookbook, I should use that title.
Taking phone pictures is BRILLIANT. I used to do that at my old job, and I never lost anything! If only I could learn to start doing that with recipes…

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Just found your blog and am having fun exploring (and wishing lots of things would appear on a plate beside me). This cake caught my eye right away – wow! Looks so, so good. And my 6-month-old should probably try sweet potato puree soon, soooo I’ll have some lying around and this.is.happening. :o)

Sarah | Broma Bakery
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So glad to have you around, Bet! Don’t be a stranger and keep me posted on what you make 🙂

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