Sweet Potato Cake

Ingredients

• 3 cups (375g) all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 2 cups (400g) brown sugar ( lightly packed)
• 1 cup (227g) unsalted butter ( softened)
• 1 can (15oz) sweet potato puree ( (or 2 cups cooked and mashed sweet potatoes) see notes*)
• 1 tsp vanilla extract
• 4 large eggs
• 2 Tbsp (28g) unsalted butter
• 2 Tbsp (30ml) cream or milk
• 1/4 cup (50g) lightly packed brown sugar
• 1/2 cup (60g) powdered sugar
• 1-2 Tbsp chopped pecans or walnuts (optional)

Instructions

1. 1

   Preheat oven to 350F. Grease and flour a Bundt pan. Set aside.

2. 2

   In a medium bowl, toss together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. 3

   In a large bowl, beat the butter and brown sugar until light and fluffy.

4. 4

   Mix in the sweet potatoes and vanilla. Add in the eggs, one at a time, mixing well in between.

5. 5

   Add the flour mixture to the wet ingredients and stir together until just combined. Spoon the batter into the prepared Bundt pan.

6. 6

   Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a cooling rack and let cool completely before glazing.

7. 7

   In a small bowl, melt the butter, cream, and brown sugar in the microwave for 20-40 seconds until the butter is completely melted.

8. 8

   Whisk until all the brown sugar is dissolved. Add the powdered sugar and whisk again until smooth. Pour over the cake and top with nuts if using.