brown sugar and sweet potato bundt cake

Name: Brown Sugar And Sweet Potato Bundt Cake
Cook time: 1 h
Yield: 10-12
Cuisine: American
Ingredients: 3 cup(s) flour; 1 3/4 teaspoon(s) baking powder; 3/4 teaspoon(s) baking soda; 3/4 teaspoon(s) salt, preferably fine sea salt; 2 teaspoon(s) ground ginger; 2 teaspoon(s) ground cinnamon; 3/4 teaspoon(s) freshly grated nutmeg; 1/4 teaspoon(s) ground allspice; 1/4 teaspoon(s) ground cloves; 16 tablespoon(s) (2 sticks) unsalted butter, at room temperature; 1 1/2 cup(s) firmly packed dark brown sugar; 1/3 cup(s) granulated sugar; 4 large eggs, at room temperature; 3 tablespoon(s) light molasses; 2 teaspoon(s) vanilla extract; 15 ounce(s) canned sweet potato or pumpkin puree; - confectioners' sugar, for dusting

16 Pinches 1 Photo

Chrystal Cackler

Huntsville, AL

Updated on Jul 15, 2015

Obtained online.

Rate

prep time

cook time 1 Hr

method Bake

yield 10 -12

Ingredients

3 cups flour
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt, preferably fine sea salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups firmly packed dark brown sugar
1/3 cup granulated sugar
4 large eggs, at room temperature
3 tablespoons light molasses
2 teaspoons vanilla extract
15 ounces canned sweet potato or pumpkin puree
confectioners' sugar, for dusting

How To Make brown sugar and sweet potato bundt cake

Step 1

Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with flour-and-oil cooking spray. Sift flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice and cloves onto a sheet of wax paper. Beat butter in bowl of a stand mixer or hand-held electric mixer on medium speed for 4 minutes, or until quite creamy. Stop to scrape down bowl.

Step 2

Add dark brown sugar in three additions, beating for 1 minute after each one. Add granulated sugar and beat for 1 minute longer. Beat in eggs one at a time, mixing for 30 seconds after each addition, to blend. Stop to scrape down bowl. Blend in molasses and vanilla extract on low speed. Add sweet potato puree and beat on low speed to incorporate. The mixture might look slightly curdled at this point, but it will smooth out once the sifted mixture is introduced. Continuing on low speed, add sifted mixture in three additions, stopping to scrape down bowl after each one and mixing just until absorbed.
Step 3

Spoon batter into the prepared baking pan. Use a rubber spatula to smooth the top. Bake for 1 hour or until a wooden pick inserted in the cake emerges clean. The baked cake will pull away slightly from the sides of the baking pan. Transfer cake pan to a wire cooling rack to cool for 10 minutes, then invert cake onto a separate cooling rack and remove the pan. Cool completely. Store in an airtight cake keeper. Sift confectioners' sugar on top of cake before slicing and serving.
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