Sweet Potato Bundt Cake with Maple Icing

This sweet potato bundt cake with a decadent maple glaze has the silkiest crumb thanks to a full cup of sweet potato! Perfect for this Holiday season!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 350°F. Grease a 1 pound bundt cake pan and set aside.
2. 2In 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. 3Pour batter into prepared pan and bake for 45 minutes or until a knife inserted into the cake comes out mostly clean!
4. 4Allow the cake to cool for 20 minutes before turning out of the pan.
5. 5While 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. 6Transfer the bundt cake to a serving plate and pour the warm glaze over the cake. Top with crushed pecans or walnuts and enjoy!