Nielsen-Massey Vanillas

 

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Sweet Potato Bundt Cake

Sweet Potato Bundt Cake

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Serves 10-12

Ingredients

For the Sweet Potato Cake:
3 cups380 g all-purpose flour
1 1/2 teaspoons1 1/2 teaspoons baking powder
1/2 teaspoon1/2 teaspoon teaspoon baking soda
1 teaspoon1 teaspoon ground cinnamon
1/2 teaspoon1/2 teaspoon ground ginger
1/2 teaspoon1/2 teaspoon salt
3 large eggs
2/3 cup135 g granulated sugar
2/3 cup135 g lightly packed brown sugar
3/4 cup170 g (1 ½ sticks) unsalted butter, melted
1 1/2 cups380 g cooked and pureed sweet potato
1 tablespoon1 tablespoon Nielsen-Massey Mexican Pure Vanilla Extract
1 1/2 cups350 ml buttermilk

For the Cinnamon-Pecan Swirl:
2 tablespoons2 tablespoons lightly packed brown sugar
1 tablespoon1 tablespoon granulated sugar
1 teaspoon1 teaspoon ground cinnamon
1/4 cup27 g finely chopped pecans

For the Cream Cheese Drizzle:
2 tablespoons2 tablespoons (1 oz.28 g) cream cheese, room temperature
2 tablespoons2 tablespoons unsalted butter, room temperature
1 cup125 g powdered sugar
1/4 teaspoon1/4 teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
2 tablespoons2 tablespoons whole milk

Directions

Preheat oven to 350 degrees F180 degrees C. Butter and flour a 12-cup Bundt pan, making sure to thoroughly grease all crevices in the pan. Set aside.

In a small bowl, combine all ingredients for the Cinnamon-Pecan Swirl. Set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt.

In a large bowl, whisk together the eggs, sugars, melted butter, pureed sweet potato, vanilla and buttermilk. Gently fold in the dry ingredients, stirring until just combined.

Pour half of the cake batter into the prepared Bundt pan, smoothing evenly over the bottom of the pan. Sprinkle on the Cinnamon-Pecan Swirl, then gently spoon on the remaining batter, smoothing out the top.

Bake for 65-75 minutes, or until deeply golden on top and a thin skewer inserted into the center of the cake comes out clean. Allow to cool in the pan, then invert onto a wire cooling rack and allow to finish cooling before glazing.

In a small bowl, beat together the butter and cream cheese with an electric mixer. Add in the powdered sugar, vanilla and milk, mixing until well combined. Use a spoon or pastry bag to drizzle over the cake before serving.




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