November 16, 2018

Cinnamon Ripple Sweet Potato Bundt Cake

Happy Friday :) I am so excited to share this absolutely amazing Sweet Potato cake with you that screams Fall.

I have really become a fan of sweet potatoes over the past few years.  As a kid, I wouldn't even touch them.  Now, I look for recipes that I could easily incorporate them in to.  Whether it's in a savory recipe or a sweet recipe, sweet potatoes are delicious.

Today's recipe is a moist and dense bundt cake using mashed sweet potatoes.  This cake has the perfect amount of spice, a cinnamon sugar swirl and it's topped with a tangy cream cheese icing.  It is seriously heavenly.  No one will even know there are sweet potatoes in there.  I shared this cake with the neighbors and didn't tell them what was in it.  At first, they thought it was a pumpkin cake because of the color, then they tasted it and it wasn't pumpkin.  Everyone loved the texture and flavor and went back for seconds.  There wasn't a crumb left.  I later shared with them there were sweet potatoes in there.  A few people that think they "hate" sweet potatoes were in shock.

This amazing bundt cake is a must try recipe for Fall.
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Cinnamon Ripple Sweet Potato Bundt Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 c. sugar
1 c. canola or vegetable oil
3 large eggs
2 tsp. vanilla extract
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 c. cooked mashed sweet potatoes

Cinnamon Sugar Ripple
1/2 c. light brown sugar
1 tsp. cinnamon
2 tsp. unsalted butter, cold

Cream Cheese Icing
4 oz. cream cheese, softened
1 c. powdered sugar
2 tsp. vanilla extract
2 Tbl. milk

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  In a large bowl, whisk together the sugar and oil until well combined.  Add the eggs and vanilla and whisk until smooth.  In a separate medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.  Add dry mixture to wet mixture alternately with mashed sweet potatoes, starting and ending with dry ingredients and beating after each addition until just combined.  Spread half of the batter evenly into the prepared bundt pan, batter is very thick.  

For the Cinnamon Sugar Swirl:  Combine the brown sugar and cinnamon; add the butter and mash together until a crumble mixture forms.  Sprinkle cinnamon sugar mixture over the batter in the pan.  Top with remaining cake batter and spread out evenly.  Bake in preheated oven for 60-65 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack to cool completely.

For the Cream Cheese Icing:  You want the cream cheese really soft.  If it isn't soft enough, microwave for a few seconds.  Combine softened cream cheese, powdered sugar, vanilla and milk and stir together until smooth and creamy.  Drizzle over cooled cake.  Slice and serve.

Recipe Notes:  This recipe was only tested with fresh sweet potatoes, not with canned sweet potatoes.  You will need around 2-3 sweet potatoes for this recipe, depending on the size.  To cook the sweet potatoes, line a sheet pan with foil.  Poke a few holes into the sweet potatoes using a fork.  Place on the lined baking sheet and bake at 425 degrees for 1 hour or until very soft.  Remove from oven and cool.  Then, peel the sweet potatoes and mash.  This can be done ahead of time and refrigerated overnight.

2 comments:

  1. Can I use pureed sweet potatoes?

    ReplyDelete
    Replies
    1. you should be able to unless, you added liquid to puree potatoes. mashing them is best. the cake should not have extra liquid added. happy baking!

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