Sweet Potato Bundt Cake with Maple Glaze
It started as a way to use up leftovers from a Thanksgiving dinner, but this Sweet Potato Cake has slowly evolved into a sweet potato-making standout in its own right. This cake has improved over time, making it a great make-ahead option for any celebration. So let's know the method of making it in easy language.
Table Of Content
Sweet Potato Bundt Cake with Maple Glaze
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Sweet Potato Bundt Cake with Maple Glaze
Active Period:
25 minutes
2 hours and 5 minutes overall
Servings: 24
Ingredients
- Cakecake flour, 1 1/2 cups
- 4 ounces of all-purpose flour
- Oat flour, 1/4 cup
- Baking powder, two teaspoons
- 1/4 cup salt
- 1/4 teaspoon cinnamon powder
- 1/2 tsp. baking soda
- 14 teaspoon of ginger, ground
- 1/4 teaspoon of white pepper, ground
- 1/4 teaspoon cardamom, ground
- 1/4 teaspoon of allspice, ground
- freshly grated nutmeg, 1/4 teaspoon
- 1 cup sugar, granulated
- 1 cup of light brown sugar, packed
- 1 cup of grapeseed or canola oil
- 4 eggs, four big, at room temperature
- 2 cups of sweet potatoes, mashed (see Advice)
- Vanilla extract, 1 1/2 tablespoons
- 1/2 cup buttermilk
- 1 12 cups toasted, chopped pecans (see Tip), plus more nuts for garnish
Glaze
4 ounces of pure maple syrupa third of a cup of unsalted butter
1 12 cups split confectioners' sugar
A dash of salt
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Directions
Step ; 1
Set oven rack to bottom third and heat to 350 degrees. Spray cooking oil in a large Bundt pan liberally.
Step ; 2
Cake preparation: Sift the following ingredients into a large bowl: cake flour, all-purpose flour, oat flour, baking powder, salt, 3/4 teaspoon, cinnamon, baking soda, ginger, white pepper, cardamom, and nutmeg. In a separate large basin, add the oil, brown sugar, and granulated sugar; beat with an electric mixer on medium speed for 1 to 2 minutes, or until thoroughly blended. One at a time, beat well after each addition of an egg. Sweet potatoes should be added, and vanilla should be incorporated completely while beating at medium speed.
Step ; 3
Mix on low speed until thoroughly blended after adding half of the dry ingredients to the wet components. Slowly add buttermilk while the mixer is still running, then blend. When there are only a few streaks of flour remaining, add the other dry ingredients and stir. Avoid overmixing. Using a big rubber spatula, fold in the pecans while scraping the bowl to remove any streaks of flour that haven't been thoroughly combined.
Step ; 4
Make sure to evenly distribute the batter in the pan's grooves before smoothing the top with a little offset spatula. Bake for 50 to 60 minutes, making sure to test the cake in three different places so that the toothpick inserted into the center comes out with only a few crumbs. After 10 minutes of cooling in the pan on a wire rack, carefully flip the cake out onto the rack to continue cooling for another 20 to 30 minutes.
Step ; 5
How to make glaze In a small saucepan, combine the butter and maple syrup. Cook, stirring regularly, over medium heat until the butter is melted. Take the pan from the heat, then whisk in the salt and 1/2 cup confectioners' sugar until smooth. Add the final cup of confectioners' sugar gradually while whisking until smooth.Spoon or pour the warm glaze over the still-warm cake. Sprinkle with more pecans, if desired, pressing gently to adhere them to the glaze. Let the cake cool completely, about 1 hour, before slicing and serving.
Set oven rack to bottom third and heat to 350 degrees. Spray cooking oil in a large Bundt pan liberally.
Step ; 2
Cake preparation: Sift the following ingredients into a large bowl: cake flour, all-purpose flour, oat flour, baking powder, salt, 3/4 teaspoon, cinnamon, baking soda, ginger, white pepper, cardamom, and nutmeg. In a separate large basin, add the oil, brown sugar, and granulated sugar; beat with an electric mixer on medium speed for 1 to 2 minutes, or until thoroughly blended. One at a time, beat well after each addition of an egg. Sweet potatoes should be added, and vanilla should be incorporated completely while beating at medium speed.
Step ; 3
Mix on low speed until thoroughly blended after adding half of the dry ingredients to the wet components. Slowly add buttermilk while the mixer is still running, then blend. When there are only a few streaks of flour remaining, add the other dry ingredients and stir. Avoid overmixing. Using a big rubber spatula, fold in the pecans while scraping the bowl to remove any streaks of flour that haven't been thoroughly combined.
Step ; 4
Make sure to evenly distribute the batter in the pan's grooves before smoothing the top with a little offset spatula. Bake for 50 to 60 minutes, making sure to test the cake in three different places so that the toothpick inserted into the center comes out with only a few crumbs. After 10 minutes of cooling in the pan on a wire rack, carefully flip the cake out onto the rack to continue cooling for another 20 to 30 minutes.
Step ; 5
How to make glaze In a small saucepan, combine the butter and maple syrup. Cook, stirring regularly, over medium heat until the butter is melted. Take the pan from the heat, then whisk in the salt and 1/2 cup confectioners' sugar until smooth. Add the final cup of confectioners' sugar gradually while whisking until smooth.Spoon or pour the warm glaze over the still-warm cake. Sprinkle with more pecans, if desired, pressing gently to adhere them to the glaze. Let the cake cool completely, about 1 hour, before slicing and serving.
To make ahead
Unglazed cake can be frozen for up to 3 months or kept at room temperature for up to 2 days.
Tips
If you don't have any leftover cooked sweet potatoes, bake them for an hour at 400°F until they are tender (approximately 3 medium sweet potatoes will make 2 cups of mashed sweet potatoes). When the meat is cold enough to handle, remove the skins (then discard them) and mash.
Before using nuts in a dish, toast them for the finest flavor. Toasted nuts should be placed in a small dry skillet and cooked over medium-low heat, stirring regularly, for two to four minutes, or until aromatic.
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Nutrition Facts
Servings Per Recipe
24 Calories 345% Daily Value *
Total Carbohydrate 46g17%
Dietary Fiber 2g7%
Total Sugars 29g
Added Sugars 27g54%
Protein 4g8%
Total Fat 17g22%
Saturated Fat 2g10%
Cholesterol 35mg12%Vitamin A 4404IU88%
Vitamin C 4mg4%
Vitamin D 10IU3%
Vitamin E 2mg13%
Folate 43mcg11%
Vitamin K 8mcg7%
Sodium 165mg7%
Calcium 62mg5%
Iron 2mg11%
Magnesium 19mg5%
Potassium 144mg3%
Zinc 1mg9%
Omega 3 1g
A qualified dietitian uses an ingredient database to estimate nutrition information, which means it should only be used as a guide.The recommended daily intake of nutrients is known as Daily Values (DVs). You can find out how much a serving of a certain item or recipe contributes to each of those total suggested quantities by looking at the percent daily value (%DV) stated on nutrition labels. The daily value is determined by the Food and Drug Administration (FDA) using a typical 2,000 calorie diet. You may require more or less of a specific nutrient depending on your calorie requirements or if you have a medical condition. (For instance, it's advised that those who follow a heart-healthy diet consume less sodium per day than those who follow a conventional diet.
FAQs
What is the best way to glaze a bundt cake?The best way to glaze a bundt cake is to pour the glaze evenly over the top of the cake while it is still slightly warm and let it cool completely before serving
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When can you glaze a bundt cake?
You can glaze a bundt cake when it has cooled down to room temperature or when it is still slightly warm.What is Bundt cake frosting made of?
Bundt cake frosting, also known as glaze, is typically made of powdered sugar, milk or cream, and flavorings such as vanilla extract or citrus juice.
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