sweet potato bundt cake.

oh. em. eff. gee.

guys, you’ll have to forgive my absence around here lately. i have been consumed by all things-wedding related these days.

i’ve got SO many delicious recipes to share with you all for the holidays, but literally zero time to write wonderfully witty and silly stories for your reading pleasure.

this wedding is putting a serious cramp in my style. not cool, wedding. not cool.

also, can we talk about the fact that my wedding is only twenty-four days away? um, yeah. that’s pretty horrifying.

i’ve got so much to do, and there are far too few hours in the day to get it all done. blerg!

soooo….let’s just say that for the next few weeks i’ll be posting lots and lots of food here, but not quite as many words.

well, maybe i’ll write a little haiku for each recipe. or a limerick. or a sonnet! we’ll see.

so since today happens to be national bundt cake day, i figured it would only be appropriate to share my sweet potato bundt cake with you! pretty sweet coincidence, huh?

who doesn’t love a bundt cake? i think they’re simple, homey, classic and just darling. they remind me of grandmothers and afternoon tea and pearls and happiness. bundt pans come in SO many different gorgeous designs that it’s hard to resist purchasing a new one every time i spy them in the store.

side note: i buy all of my bundt pans at the thrift store! loves, i have about 6 of these bad boys, and they’re all lovely and beautiful. also, i haven’t paid over a $1 for any of them. hooray for bargains!

guys, this cake is major. seriously, wholly and completely delicious. while sweet potatoes are used in a myriad of desserts, i still feel like the notion of a sweet potato cake is slightly novel and a bit quirky. which, of course makes me love it even more.

but you know what? you could totally swap out the sweet potato for pumpkin puree, and i wouldn’t even be mad. your cake will be just as delicious!

the cake itself is unbelievably moist and tender, with just enough sweetness and spice. and the cream cheese glaze? heaven!

you could totally swirl some walnuts into the batter and top the finished glazed cake with more walnuts. that would be charming and fabulous. i had no walnuts on hand, so i simply dusted my cake with a light smattering of cinnamon.

fun fact: thick slices of sweet potato cake make for a damn fine breakfast.

sweet potato bundt cake with cream cheese glaze

Yield: 12-14 servings

Prep Time: 15 minute

Cook Time: 30-45 minutes

don't have a bundt pan? that's cool. you can totally bake this cake in a standard round cake pan, a muffin tin, a square pan...it'll be just as delicious!

Ingredients:

For the Sweet Potato Cake

1 1/2 cups cake flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup plus 1 tablespoon light brown sugar, packed
3 large eggs
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup plus 2 tablespoons applesauce
2 cups sweet potato, mashed (about 2 medium sweet potatoes)
2 teaspoons pure vanilla extract
1/2 cup toasted chopped walnuts, cooled (optional)

For the Cream Cheese Frosting

16 ounces cream cheese, softened
1 cup confectioners’ sugar
1 tablespoon pure vanilla extract
1/4 cup half & half

Directions:

For the Sweet Potato Cake

Preheat the oven to 350 degrees F, with a rack in the center of the oven.

Butter and flour a standard-size Bundt pan, and set aside.

Set a fine mesh sieve over a medium-sized bowl and sift together the cake flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In the bowl of a stand mixer with the paddle attachment fitted on, combine the brown sugar and eggs. Set mixer to medium-high, and beat for 2-3 minutes, until the mixture is light in color and thickened.

Add the vegetable oil and applesauce and mix on medium until combined, about 30 seconds.

Add the mashed sweet potato and vanilla, and mix on medium until combined, about 30 seconds.

Add the sifted dry ingredients. Mix on low, and mix until just combined. Fold in the walnuts, if using.

Pour the cake batter into the prepared pan and place in the oven.

Bake at 350 degrees F for 35-45 minutes, until a toothpick inserted in the center of the cake comes out clean.

Remove cake from the oven and allow to cool in the pan for 10 minutes before turning out onto a baking rack to cool completely.

For the Cream Cheese Frosting

In a medium bowl, combine the softened cream cheese, confectioners’ sugar and vanilla. Mix until smooth and combined.

Add half & half, stirring to combine.

Pour the frosting over the cooled cake.

Slice into 1”-2” thick slices and enjoy!

Once frosted, the sweet potato cake will keep stored in an airtight container in the fridge for up to three days.

Unfrosted, the cake will keep in the fridge in an airtight container for up to one week. It can also be wrapped well and frozen for three months.

a food + words original

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23 Responses to “sweet potato bundt cake.”

  1. #
    1
    Kathryn — November 15, 2011 at 5:19 pm

    Eek! 24 days! That’s so exciting! I’m sure we will forgive you all for the lack of words in the next couple of weeks especially if you post recipes as delicious as this!

  2. #
    2
    leaf (the indolent cook) — November 15, 2011 at 5:21 pm

    Hope the wedding stuff goes easy and smooth, Jaclyn! I’m very impressed and slightly jealous of your collection of bargain bundt pans. And I’d totally have this cake for breakfast!

  3. #
    3
    Bev Weidner — November 15, 2011 at 6:06 pm

    WHOA. 24 days. I got stressed for you!

    I love the word bundt. You’re a bundt cake.

    muah.

  4. #
    4
    ErinsFoodFiles — November 15, 2011 at 6:55 pm

    This looks seriously delicious. And WOW!! 24 days! Homegirl, those will FLY BY!

  5. #
    5
    Alison @ ingredients, Inc. — November 15, 2011 at 8:47 pm

    looks wonderful! Love it

  6. #
    6
    Sylvie @ Gourmande in the Kitchen — November 15, 2011 at 10:02 pm

    Sweet potatoes cake fro breakfast? I’m up for that!

  7. #
    7
    Bonnie — November 16, 2011 at 1:08 am

    This looks freaking GREAT! And your wedding is SO CLOSE! YAY!

  8. #
    8
    Wenderly — November 16, 2011 at 7:53 am

    24 days? Enjoy each and every one of them. The time will melt away before you know it.

    This bundt cake looks divine. I’d just like to curl up with it & a cup of coffee and my 324 unread magazines that are staring at me at this moment.

  9. #
    9
    Natalie — November 16, 2011 at 8:11 am

    this looks so good, and if sweet potato is in the title, it is officially health food. :)

  10. #
    10
    DessertForTwo — November 16, 2011 at 10:29 am

    I love your writing, so I would be sad if it was reduced to a haiku, but I understand, you crazy gorgeous bride-to-be in 24 days! Have at it :) And pass me a slice of this!

  11. #
    11
    Schmidty — November 16, 2011 at 11:23 am

    oh wow. you stopped me in my tracks with this recipe.

  12. #
    12
    JulieD — November 16, 2011 at 11:30 am

    Looks beautiful! Good luck with everything…thinking about you! Hugs! It’s going to be amazing because you are!

  13. #
    13
    Laura @MOMables — November 16, 2011 at 1:44 pm

    You totally just made me want to go buy a bundt cake pan. This looks AMAZING

  14. #
    14
    Cassie — November 16, 2011 at 3:55 pm

    Totally beautiful and I love that cake pedestal. 24 days?!? That’s so exciting. Have a blast, good luck and CONGRATULATIONS!!!

  15. #
    15
    Nutmeg Nanny — November 16, 2011 at 11:18 pm

    That is one amazing looking bundt! I love that you used sweet potato….yum!

  16. #
    16
    Kiran @ KiranTarun.com — November 17, 2011 at 1:23 am

    Congratulations!!! Time surely flies! Have fun :)

    And that cake?!? Wowser :D

  17. #
    17
    Dawn — November 17, 2011 at 3:00 pm

    This might be exactly what I was looking for to bring to Thanksgiving. Thanks!

  18. #
    18
    Shannon — November 17, 2011 at 4:58 pm

    OMG – First of all, that cake stand is totes adorbs!! This cake sounds amazing. I love baking with sweet potatoes. Congrats!!

  19. #
    19
    Vanessa — November 20, 2011 at 7:26 am

    <3 these photos

  20. #
    20
    Ashley K. Edwards — November 22, 2011 at 8:57 am

    O.M.G. I’m leaving your blog now. It’s making me too hungry!

  21. #
    21
    Denise @ Creative Kitchen — December 18, 2011 at 10:42 pm

    Wow!! Congratulations!! By the time you read this comment….actually at the writing of this comment you are already married. And probably back from your honeymoon already. Wow!!

    As soon as I saw you last posting date, I remembered you had a December wedding coming up. Can’t wait till you have a second to post and fill us all in! :)

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