This easy bundt cake recipe is full of all the flavors of fall! Packed with brown sugar, sweet potato, and sweet spices, this Sweet Potato Bundt Cake with a Brown Sugar Glaze is sure to be a fall dessert favorite or even a new Thanksgiving dessert staple!
Course:
Dessert
Servings: 12 -14 Slices
Author: A Latte Food
Sweet Potato Bundt
-
1/2
cup
vegetable oil
-
1/4
cup
applesauce
-
1/4
cup
sour cream
-
1 1/2
cups
sweet potato puree*
or mashed--I mashed mine, which is why you can sweet potato pieces in the cake, but if you want a smooth cake, puree the potatoes
-
1
cup
brown sugar
-
2/3
cup
granulated sugar
-
3
eggs
-
1 1/2
tsp
vanilla extract
-
2 1/4
cups
all purpose flour
-
2
tsp
baking powder
-
1
tsp
baking soda
-
1
tsp
salt
-
1 1/2
tsp
ground cinnamon
-
1/4
tsp
ground nutmeg
-
1/2
tsp
ground all spice
Brown Sugar Glaze
-
1/4
cup
brown sugar
-
1/4
cup
butter
-
2
Tbsp
cream
-
3/4
cup
powdered sugar
-
1/2
tsp
vanilla extract
-
Preheat oven to 350 degrees and grease a bundt pan well.
-
In a large bowl with a mixer, mix vegetable oil, applesauce, sour cream, and pureed sweet potatoes* together.
-
Once combined, add in brown sugar and granulated sugar and cream until combined.
-
Add in the eggs, 1 at a time. Add in vanilla extract. Set aside.
-
In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and all spice.
-
Slowly incorporate dry ingredients into the wet ingredients. Once combined, pour batter into the bundt pan, making sure it is evenly distributed.
-
Bake for 45-50 minutes (mine was 50 minutes exactly), or until a cake tester comes out clean.
-
Allow to cool for 10-15 minutes before turning it out of the pan.
Brown Sugar Glaze
-
While the cake is cooling, melt butter and brown sugar together in a saucepan over med-low heat. Once melted, add in vanilla extract and heavy cream.
-
Once combined, pull off the heat and whisk in powdered sugar. Once combined, allow to sit for 8-10 minutes so the glaze can thicken.
-
Pour glaze over the cake, giving it 5-10 minutes to harden.
-
Enjoy!
*For the sweet potato puree, I used two med-large sweet potatoes for 1 1/2 cups of puree. Peel the potatoes and slice them into 2" pieces. Boil them for about 20 minutes, or until fork tender. Drain them, allow them to cool about 5 minutes, then mash them with a fork or puree them in a food processor.