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Sweet Potato Bundt Cake with Brown Sugar Icing
Sweet Potato Bundt Cake with Brown Sugar Icing
- Recipe Submitted by maryjosh on 02/13/2019
Ingredients List
- FOR THE CAKE:
- ¾ cup unsalted butter, room temp
- 1 8 oz. package cream cheese, room temp
- 1⅓ cups sugar, divided
- 1 cup plus 1 tablespoon packed light brown sugar, divided
- 4 large eggs
- 1½ cups peeled grated sweet potato (A box grater works perfectly)
- 1 teaspoon vanilla extract
- 3 cups self-rising flour
- 1 tablespoon plus 1½ teaspoons pumpkin pie spice, divided
- FOR THE ICING:
- ¼ cup packed light brown sugar
- 3 tablespoons heavy cream, divided
- 1 tablespoon unsalted butter
- 1 tablespoon light corn syrup
- 1 cup confectioners' sugar
- ⅛ teaspoon salt
- ½ cup chopped pecans, for garnish on top
- *If you can't find pumpkin pie spice, you can make your own by combining 1½ tablespoons cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, ¾ teaspoon all-spice, and ¾ teaspoon ground cloves. Save what you don't use for future use.
Directions
MAKE THE CAKE:
Pre-heat oven to 350° F.
Spray a bundt pan with baking spray and dust with flour. Set aside.
In a large bowl, beat butter and cream cheese at medium speed with a mixer until fluffy, 3 to 4 minutes.
Mix in the sugar and brown sugar until incorporated, about another 3 minutes.
Add eggs, one at a time, beating well after each addition.
Add sweet potato and vanilla, beating until combined.
In a medium bowl, whisk together flour and 1½ teaspoons pumpkin pie spice.
Gradually add flour mixture to sweet potato mixture, beating at low speed just until combined.
In a small bowl, stir together remaining ⅓ cup sugar, remaining 1 tablespoon brown sugar, and remaining 1 tablespoon pumpkin pie spice.
Spoon ⅓ of the batter into prepared pan (batter will be thick and a little sticky), spreading evenly.
Sprinkle half of the sugar-spice mixture over batter.
Repeat process once and then top with remaining batter.
Tap pan a few times to release air bubbles.
Bake until an inserted wooden toothpick near center comes out clean, approximately 50 minutes.
Let cool in pan for 10 minutes.
Carefully remove cake from pan and let cool completely on a wire rack.
MAKE THE GLAZE:
In a small saucepan, bring brown sugar, 2 tablespoons cream, butter, and corn syrup to a simmer over medium heat.
Cook, whisking constantly, 1 minute.
Pour into a medium bowl and let cool slightly.
Whisk in confectioners' sugar, salt and remaining 1 tablespoon cream until smooth.
Drizzle icing over cake and garnish with pecans.
Enjoy!
Pre-heat oven to 350° F.
Spray a bundt pan with baking spray and dust with flour. Set aside.
In a large bowl, beat butter and cream cheese at medium speed with a mixer until fluffy, 3 to 4 minutes.
Mix in the sugar and brown sugar until incorporated, about another 3 minutes.
Add eggs, one at a time, beating well after each addition.
Add sweet potato and vanilla, beating until combined.
In a medium bowl, whisk together flour and 1½ teaspoons pumpkin pie spice.
Gradually add flour mixture to sweet potato mixture, beating at low speed just until combined.
In a small bowl, stir together remaining ⅓ cup sugar, remaining 1 tablespoon brown sugar, and remaining 1 tablespoon pumpkin pie spice.
Spoon ⅓ of the batter into prepared pan (batter will be thick and a little sticky), spreading evenly.
Sprinkle half of the sugar-spice mixture over batter.
Repeat process once and then top with remaining batter.
Tap pan a few times to release air bubbles.
Bake until an inserted wooden toothpick near center comes out clean, approximately 50 minutes.
Let cool in pan for 10 minutes.
Carefully remove cake from pan and let cool completely on a wire rack.
MAKE THE GLAZE:
In a small saucepan, bring brown sugar, 2 tablespoons cream, butter, and corn syrup to a simmer over medium heat.
Cook, whisking constantly, 1 minute.
Pour into a medium bowl and let cool slightly.
Whisk in confectioners' sugar, salt and remaining 1 tablespoon cream until smooth.
Drizzle icing over cake and garnish with pecans.
Enjoy!
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