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Spiced Sweet Potato Bundt Cake Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Spiced Sweet Potato Bundt Cake is a moist and flavorful dessert perfect for cozy gatherings. Infused with warm pumpkin pie spice and ground cloves, along with sweet potato puree and applesauce, this cake offers a delightful balance of sweetness and spice. Topped with a simple cinnamon-maple glaze, it’s an irresistible treat that highlights fall flavors in every bite.

Ingredients

Cake

  • 3 large eggs
  • 2 cups sugar
  • ½ cup applesauce
  • 2 (4-oz) jars sweet potato baby food (8 oz total)
  • 1 tsp pumpkin pie spice
  • 2 tsp ground cloves
  • 2 cups all-purpose flour
  • 2 tsp baking powder

Glaze

  • 1½ cup powdered sugar
  • ¼ cup maple syrup
  • ¼ tsp cinnamon

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a Bundt cake pan thoroughly to prevent sticking.
  2. Make the Batter: In a large bowl, beat the 3 large eggs with an electric hand mixer until combined. Add 2 cups sugar, ½ cup applesauce, 8 oz of sweet potato baby food, 1 tsp pumpkin pie spice, and 2 tsp ground cloves. Mix these ingredients well until fully incorporated. Then, gradually add 2 cups of all-purpose flour and 2 tsp baking powder, stirring gently until the batter is smooth and evenly mixed.
  3. Fill the Pan: Pour the prepared batter into the greased and floured Bundt cake pan, spreading it out evenly.
  4. Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Once baked, allow the cake to cool in the pan for 15 minutes before carefully removing it onto a wire rack to cool completely.
  5. Prepare the Glaze: While the cake cools, whisk together 1½ cups powdered sugar, ¼ cup maple syrup, and ¼ tsp cinnamon in a small bowl until smooth and pourable.
  6. Glaze the Cake: Drizzle the cinnamon-maple glaze evenly over the cooled cake. Let the glaze set briefly before slicing and serving.

Notes

  • You can substitute sweet potato baby food with homemade sweet potato puree if preferred, using about 1 cup.
  • Ensure the Bundt pan is well greased and floured to easily release the cake after baking.
  • The spices can be adjusted according to taste; for a milder flavor reduce cloves or pumpkin pie spice.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, ensure the powdered sugar and glaze ingredients used are suitable.

Find it online: https://slsrecipes.com/spiced-sweet-potato-bundt-cake-recipe/