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1 ½ cups cake flour
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¾ cup all-purpose flour
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¾ cup oat flour
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2 teaspoons baking powder
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¾ teaspoon salt
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¾ teaspoon ground cinnamon
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½ teaspoon baking soda
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¼ teaspoon ground ginger
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¼ teaspoon ground white pepper
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¼ teaspoon ground cardamom
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¼ teaspoon ground allspice
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¼ teaspoon freshly grated nutmeg
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1 cup granulated sugar
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1 cup packed light brown sugar
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1 cup canola or grapeseed oil
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4 large eggs, at room temperature
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2 cups mashed sweet potatoes (see Tip)
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1 ½ teaspoons vanilla extract
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½ cup buttermilk
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1 ½ cups chopped pecans, toasted (see Tip), plus more for garnish
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¼ cup pure maple syrup
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3 tablespoons unsalted butter
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1 ½ cups confectioners’ sugar, divided
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Pinch of salt
Sweet Potato Bundt Cake with Maple Glaze
This sweet potato pound cake started out as a way to use up leftovers from Thanksgiving dinner, but quickly became its own reason to make sweet potatoes. The cake gets better as it sits, so it's a great make-ahead candidate for any occasion.
Nutrition Information
195
Calories
12g
Carbohydrates
24g
Protein
542mg
Potassium
7g
Fiber
7g
Sugar
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