Wednesday Recipes: Sweet Potato Bundt Cake with Different Glazes

Dear Readers, I love sweet potato anything! This cake is delicious--I served it at Church Fellowship and it was the first thing to disappear. Now, here's a twist--I am going to post only one glaze recipe at a time--as I make the cake again on future occasions, I'll add the others!

Hope you enjoy! So good. :)

Sweet Potato Bundt Cake

Ingredients:

Baking spray

3 1/3 cups all purpose-flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1 cup unsalted butter, softened

1 cup light brown sugar, packed

3/4 cup granulated sugar

4 large eggs, at room temperature

1 Tablespoon vanilla extract

1 3/4 cups sweet potato puree (15 oz.); I baked 2 sweet potatoes, let cool, and then mash.

Directions:

1. Preheat oven to 325 degrees. Coat a 10- to 12-inch Bundt pan with baking spray.

2. Whisk together flour, baking powder, cinnamon, kosher salt, baking soda, and nutmeg in a large bowl. Set aside.

3. Beat butter, brown sugar, and granulated sugar on medium seed 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.

4. 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.

5. 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.

6. Let cake cool in pan for 10 minutes. Invert cake onto a wire rack; remove pan, and let cool completely, about 1 hour.

7. Pour preferred glaze over cooled cake. Let set for 30 minutes before serving.

8. Makes 12 to 16 servings.

Vanilla Buttermilk Glaze:

Whisk together 2 cups sifted powdered sugar, 3 tablespoons buttermilk and 1 teaspoon vanilla extract in a large bowl until smooth. Use glaze immediately. Makes about 1 cup. So good and tangy!