<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2A1cj7_0vICp0DQ00" alt="https://img.particlenews.com/image.php?url=2A1cj7_0vICp0DQ00" width="750" height="500" ><p>Pumpkins tend to get all the attention every fall. And while we love our Pumpkin Bundt recipe, this sweet potato cake is a sleeper hit in the making. Moist, tender, and with three different easy glaze options, this Bundt has it all. </p><p>Our vanilla glaze might be better suited to those looking for a classic Bundt look. The salted-caramel glaze is a great option for those who like their desserts a little salty as well as sweet. Both variations are lovely garnished with toasted, chopped pecans, but pepitas or sprinkles make for a pretty presentation, too. </p><h2>Ingredients</h2><ul><li>Baking spray</li><li>3 1/3 cups all-purpose flour</li><li>2 tsp. baking powder</li><li>1 tsp. ground cinnamon</li><li>1 tsp. kosher salt</li><li>1/2 tsp. baking soda</li><li>1/4 tsp. ground nutmeg</li><li>1 cup unsalted butter</li><li>1 cup packed light brown sugar</li><li>3/4 cup granulated sugar</li><li>4 large eggs, at room temperature</li><li>1 Tbsp. vanilla extract</li><li>1 3/4 cups sweet potato puree (15 oz.)</li><li>3/4 cup buttermilk, at room temperature</li><li>Easy Salted-Caramel or Vanilla-Buttermilk Glaze (recipes follow)</li><li>1/2 cup chopped toasted pecans (optional)</li></ul><h2>Directions</h2><ol><li>Preheat oven to 325°F. Coat a 10- to 12-cup Bundt pan with baking spray. </li><li>Whisk together flour, baking powder, cinnamon, kosher salt, baking soda, and nutmeg in a large bowl. Set aside. </li><li>Beat butter, brown sugar, and granulated sugar on medium speed with a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition, stopping to scrape down sides of bowl as needed, about 1 minute total. Add vanilla; beat until combined. </li><li>Whisk together sweet potato puree and buttermilk in a medium bowl. Add flour mixture alternately with sweet potato mixture to egg mixture, beginning and ending with flour mixture; beat on low speed just until ingredients are combined after each addition, about 2 minutes. </li><li>Transfer batter to prepared Bundt pan. Tap pan on counter to release any air bubbles. Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 1 hour, 15 minutes to 1 hour, 18 minutes. Let cake cool in pan for 10 minutes. Invert cake onto a wire rack; remove pan, and let cool completely, about 1 hour. </li><li>Pour preferred glaze over cooled cake; sprinkle evenly with pecans, if desired. Let set for 30 minutes before serving. </li></ol><h2>Salted-Caramel Glaze </h2><p>Cook 1/2 cup <b>butter</b> and 1/2 cup packed <b>light brown sugar</b> in a small saucepan over medium, whisking often, until sugar completely dissolves, about 5 minutes. Remove from heat; whisk in 1 Tbsp. <b>heavy whipping cream</b> and 1/4 tsp. <b>kosher salt</b>. Let cool 15 minutes before using. </p><h2>Vanilla-Buttermilk Glaze </h2><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4WmgqU_0vICp0DQ00" alt="https://img.particlenews.com/image.php?url=4WmgqU_0vICp0DQ00" width="750" height="500" ><p>Whisk together 2 cups sifted <b>powdered sugar</b>, 3 Tbsp. <b>buttermilk</b>, and 1 tsp. <b>vanilla extract</b> in a large bowl until smooth. Use glaze immediately. </p></div></body>

Mountain View, CA

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Sweet Potato Bundt Cake

Pumpkins tend to get all the attention every fall. And while we love our Pumpkin Bundt recipe, this sweet potato cake is a sleeper hit in the making. Moist, tender, and with three different easy glaze options, this Bundt has it all. Our vanilla glaze might be better suited to...

Sweet Potato Bundt Cake

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