Sweet Potato Bundt Cake with Maple Syrup Glaze Recipe
Ingredients for the batter:
2 1/2 cups freshly milled flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups cooked sweet potato canned or fresh (about 2 sweet potatoes)
3/4 cup warm milk
1 cup white sugar
3/4 cup brown sugar
1/2 cup softened butter
1/2 cup coconut oil
1 teaspoon vanilla extract
1 cup golden raisins
1 cup toasted walnuts or pecans, crushed
Directions for cake:
Preheat oven to 325 degrees F.
Lightly grease a 10-cup bundt pan.
In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside.
In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs.
Whisk in the warm milk, then the sugars, then the butter and oil followed by the vanilla extract. Stir in the dry ingredients (optional: fold in raisins and nuts).
Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Allow cake to cool for 15 minutes and then invert to remove it from the bundt pan onto a serving platter or cake stand. Add Maple Syrup Glaze.
Maple Syrup Glaze:
1/4 cup unsalted butter
2 tablespoons maple syrup
2 tablespoons heavy cream
1/2 cup powdered sugar
Directions for Glaze:
Melt butter with maple syrup and cream in small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Allow glaze to cool about 15 minutes (it will thicken). Drizzle glaze over cake and allow cake to stand about 15 minutes until glaze sets.
This Sweet Potato Bundt Cake is moist and not too sweet. The Maple Syrup glaze adds a bit of sweetness without being too overpowering. The maple flavor in the glaze was not as strong as I wanted it to be, so if you love that great maple taste, you may want to try a different glaze recipe.