Sweet Potato Bundt Cake

Name: Sweet Potato Bundt Cake
Ingredients: 1 cup (200g) Granulated Sugar (white sugar); 1 cup (109g) Light Brown Sugar; 4 Large eggs, room temperature; 1/2 cup (108g) vegetable oil (we use canola oil); 1 stick (1/2 cup/113g) Unsalted Butter, melted; 1 Can (15oz/425g) Sweet Potatoes, pureed. You could also use fresh cooked sweet potato puree (1 ½ cups); 3 Cups (342) All Purpose Flour; 2 teaspoons (8g) Baking Powder; 1/2 teaspoon (3g) Baking Soda; 1/2 teaspoon (3g) Salt; 2 1/2 teaspoons (8g) Cinnamon; 1/2 teaspoon (3g) Nutmeg; 3/4 cup (80g) milk; 1 Tablespoon (12g) Vanilla Extract; ½ stick (57g) unsalted butter; ½ cup (100g) packed light brown sugar; 1/4 cup + 1 T milk or heavy cream (we used milk); 1 cup (120g) confectioners sugar (measure, then sift); ½ teaspoon (3g) salt; 1 tablespoon (18g) light or dark corn syrup. (We used light. Corn syrup prevents graininess.)

"This amazing Sweet Potato Bundt Cake with Caramel Icing is so moist, flavorful, and perfect for fall! It has a fine crumb and velvety texture...."

INGREDIENTS

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1 cup (200g) Granulated Sugar (white sugar)

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1 cup (109g) Light Brown Sugar

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4 Large eggs, room temperature

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1/2 cup (108g) vegetable oil (we use canola oil)

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1 stick (1/2 cup/113g) Unsalted Butter, melted

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1 Can (15oz/425g) Sweet Potatoes, pureed. You could also use fresh cooked sweet potato puree (1 ½ cups)

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3 Cups (342) All Purpose Flour

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2 teaspoons (8g) Baking Powder

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1/2 teaspoon (3g) Baking Soda

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1/2 teaspoon (3g) Salt

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2 1/2 teaspoons (8g) Cinnamon

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1/2 teaspoon (3g) Nutmeg

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3/4 cup (80g) milk

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1 Tablespoon (12g) Vanilla Extract

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½ stick (57g) unsalted butter

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½ cup (100g) packed light brown sugar

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1/4 cup + 1 T milk or heavy cream (we used milk)

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1 cup (120g) confectioners sugar (measure, then sift)

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½ teaspoon (3g) salt

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1 tablespoon (18g) light or dark corn syrup. (We used light. Corn syrup prevents graininess.)

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