Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs, room temperature
1 cup roasted sweet potato puree
1/2 cup buttermilk
1/2 cup pure maple syrup (for the glaze)
1/4 cup butter (for the glaze)
1 cup powdered sugar (for the glaze)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or a bundt pan thoroughly.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 3: In a large bowl, cream the softened butter and brown sugar together until light and fluffy, then beat in the eggs one at a time.
Step 4: Stir in the sweet potato puree. Gradually add the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients.
Step 5: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: While the cake cools slightly, whisk together the melted glaze butter, maple syrup, and powdered sugar until smooth, then pour over the warm cake.
Notes
For the best flavor, roast your sweet potatoes the day before and chill them before mashing into a puree.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
Keywords: sweet potato cake, maple glaze, fall dessert, spiced cake, seasonal baking
