Sweet Potato Bundt Cake with Maple Icing

Ingrédients

• 1 cup sweet potato puree*
• 1 cup granulated sugar
• 2/3 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/3 cups Bob’s Red Mill Unbleached White All Purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 2 tablespoons milk
• 3 tablespoons maple syrup
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• pinch cinnamon
• pinch of salt

Préparation

1. 1

   Preheat oven to 350°F. Grease a 1 pound bundt cake pan and set aside.

2. 2

   In a standing mixer fitted with a whisk attachment, mix the sweet potato puree, sugar, oil, eggs, and vanilla extract until well-combined. Add in the flour, baking powder, baking soda, spices, and salt, mixing only until just combined. Do not over mix.

3. 3

   Pour batter into prepared pan and bake for 45 minutes or until a knife inserted into the cake comes out mostly clean!

4. 4

   Allow the cake to cool for 20 minutes before turning out of the pan.

5. 5

   While the cake cools make the maple glaze. Combine all glaze ingredients in a saucepan over medium heat, whisking until completely combined and no clumps of sugar remain. Set aside.

6. 6

   Transfer the bundt cake to a serving plate and pour the warm glaze over the cake. Top with crushed pecans or walnuts and enjoy!