Sweet Potato Bundt Cake with Brown Sugar Icing
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5.0
3 reviews
Excellent
Sweet Potato Bundt Cake with Brown Sugar Icing
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This Sweet Potato Bundt Cake with Brown Sugar recipe is the bomb! Perfect for fall or anytime you are in the mood for a really delicious moist bundt cake. The brown sugar icing sets it over the top! This has become a Loon favorite and is requested every year when the cool weather sets in!
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Ingredients
FOR THE CAKE
- cooking spray
- ¾ cup unsalted butter room temp
- 8 oz cream cheese room temp
- 1⅓ cups sugar divided
- 1 cup brown sugar dark, plus 1 tbsp, divided
- 4 large eggs
- 1½ cups sweet potato peeled and grated, a box grater works perfectly
- 1 teaspoon vanilla extract
- 3 cups self-rising flour
- 1 tablespoon pumpkin pie spice plus 1½ tsp, divided
FOR THE ICING
- ¼ cup brown sugar dark
- 3 tablespoon heavy cream divided
- 1 tablespoon unsalted butter
- 1 tablespoon light corn syrup
- 1 cup confectioners' sugar
- ⅛ teaspoon salt
- ½ cup Chopped Pecans for garnish on top
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Instructions
MAKE THE CAKE
- Preheat oven to 350° F.
- Spray a Bundt pan with baking spray. Set aside.
- In a large bowl, beat butter and cream cheese at medium speed with a mixer until fluffy, 3 to 4 minutes.
- Mix in 1 cup sugar and 1 cup brown sugar until incorporated, about another 3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add shredded sweet potato and vanilla, beating until combined.
- In a medium bowl, whisk together flour and 1½ teaspoons pumpkin pie spice.
- Gradually add flour mixture to sweet potato mixture, beating at low speed just until combined.
- In a small bowl, stir together the remaining ⅓ cup sugar, remaining 1 tablespoon brown sugar, and remaining 1 tablespoon pumpkin pie spice.
- Spoon ⅓ of the batter into the prepared pan (batter will be thick and a little sticky), spreading evenly.
- Sprinkle half of the sugar-spice mixture over batter.
- Repeat the process once and then top with the remaining batter.
- Bake until an inserted toothpick near the center comes out clean, approximately 50 minutes.
- Let cool in the pan for 10 minutes.
- Carefully remove the cake from the pan and let cool completely on a wire rack.
MAKE THE GLAZE
- In a small saucepan, bring brown sugar, 2 tablespoons cream, butter, and corn syrup to a simmer over medium heat. Cook, whisking constantly, 1 minute.
- Pour into a medium bowl and let cool slightly.
- Whisk in confectioners' sugar, salt and remaining 1 tablespoon cream until smooth.
- Drizzle icing over the cake and garnish with pecans.
Notes
- We use the side of a box grater to shred the peeled sweet potatoes, but a food processor with a shredder attachment will work, too.
- The cake batter is thick and somewhat sticky. Use a large spoon to add the batter in thirds into the prepared pan.
- If you can't find pumpkin pie spice, you can easily make your own by combining together:
- 1 tablespoon cinnamon
- Save what you don't use for future use.
- Save what you don't use for future use.
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ¾ teaspoon all-spice
- ¾ teaspoon ground cloves.
Nutrition Information
Show Details
Calories
754kcal
(38%)
Carbohydrates
116g
(39%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
150mg
(50%)
Sodium
100mg
(4%)
Potassium
240mg
(7%)
Fiber
3g
(12%)
Sugar
76g
(152%)
Vitamin A
4332IU
(87%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Calories | 754kcal | 38% |
| Carbohydrates | 116g | 39% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 150mg | 50% |
| Sodium | 100mg | 4% |
| Potassium | 240mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 76g | 152% |
| Vitamin A | 4332IU | 87% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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