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5
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Sweet Potato Bundt Cake
This sweet potato bundt cake is absolutely amazing! It is moist and flavourful, thanks to a whole cup of sweet potato puree! It is also topped with a layer of maple glaze and pecans. Yummy!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Baking
Cuisine:
American
Diet:
Vegetarian
Servings:
14
servings
Calories:
214
kcal
Author:
Radwa
Equipment
Bundt pan
Measuring spoons
Measuring cups
Mixing bowl
Ingredients
1 ⅓
cups
All Purpose flour
½
teaspoon
ground ginger
1
teaspoon
ground cinnamon
¼
teaspoon
salt
¼
teaspoon
ground nutmeg
1
teaspoon
baking powder
½
teaspoon
baking soda
1
cup
sweet potato puree
1
cup
granulated sugar
⅔
cup
vegetable oil
2
eggs
, room temperature
1
teaspoon
vanilla extract
For The Maple Glaze
3
tablespoon
maple syrup
3
tablespoon
milk
2
cups
powdered sugar
pinch of cinnamon
1
teaspoon
vanilla extract
¼
cup
pecans
, crushed, optional for topping
Instructions
Preheat oven to 180°C / 350°F. Grease a bundt cake pan with butter.
In a mixing bowl, whisk eggs, vanilla extract and sugar using an electric hand mixer.
2 eggs,
1 teaspoon vanilla extract,
1 cup granulated sugar
Add oil and potato puree; keep mixing.
1 cup sweet potato puree,
⅔ cup vegetable oil
Now, add in the flour, baking powder, spices, baking soda and salt, mix until incorporated.
1 ⅓ cups All Purpose flour,
½ teaspoon ground ginger,
1 teaspoon ground cinnamon,
¼ teaspoon salt,
¼ teaspoon ground nutmeg,
1 teaspoon baking powder,
½ teaspoon baking soda
Pour the batter into the bundt cake pan and bake for 40-45 minutes.
Allow the cake to cool completely before getting it out of the pan.
Making the glaze
Mix all the glaze ingredients in a small saucepan over medium heat, whisk until combined.
3 tablespoon maple syrup,
3 tablespoon milk,
2 cups powdered sugar,
pinch of cinnamon,
1 teaspoon vanilla extract
Put the cake on a serving plate, pour the warm glaze over the cake, then top with crushed pecans.
¼ cup pecans
Cut the cake and serve.
Notes
I highly recommend generously greasing your bundt pan to release the cake from it easily.
Measure properly the ingredients, especially the flour, to avoid having a dry cake.
Let your cake cool down first for 5-10 minutes before taking it out of the pan it lest you ruin the texture of the cake.
Nutrition
Serving:
1
serving
|
Calories:
214
kcal
|
Carbohydrates:
49
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
134
mg
|
Potassium:
152
mg
|
Fiber:
1
g
|
Sugar:
35
g
|
Vitamin A:
4323
IU
|
Vitamin C:
5
mg
|
Calcium:
42
mg
|
Iron:
1
mg