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Photo: Ali Redmond
Active Time:25 minsTotal Time:2 hrs 5 minsServings:24Jump to Nutrition Facts
Active Time:25 minsTotal Time:2 hrs 5 minsServings:24
Active Time:25 mins
Active Time:
25 mins
Total Time:2 hrs 5 mins
Total Time:
2 hrs 5 mins
Servings:24
Servings:
24
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake1 ½cupscake flour¾cupall-purpose flour¾cupoat flour2teaspoonsbaking powder¾teaspoonsalt¾teaspoonground cinnamon½teaspoonbaking soda¼teaspoonground ginger¼teaspoonground white pepper¼teaspoonground cardamom¼teaspoonground allspice¼teaspoonfreshly grated nutmeg1cupgranulated sugar1cuppacked light brown sugar1cupcanola or grapeseed oil4large eggs, at room temperature2cupsmashed sweet potatoes (see Tip)1 ½teaspoonsvanilla extract½cupbuttermilk1 ½cupschopped pecans, toasted (see Tip), plus more for garnishGlaze¼cuppure maple syrup3tablespoonsunsalted butter1 ½cupsconfectioners’ sugar, dividedPinch of salt
Cook Mode(Keep screen awake)
Ingredients
Cake
1 ½cupscake flour
¾cupall-purpose flour
¾cupoat flour
2teaspoonsbaking powder
¾teaspoonsalt
¾teaspoonground cinnamon
½teaspoonbaking soda
¼teaspoonground ginger
¼teaspoonground white pepper
¼teaspoonground cardamom
¼teaspoonground allspice
¼teaspoonfreshly grated nutmeg
1cupgranulated sugar
1cuppacked light brown sugar
1cupcanola or grapeseed oil
4large eggs, at room temperature
2cupsmashed sweet potatoes (see Tip)
1 ½teaspoonsvanilla extract
½cupbuttermilk
1 ½cupschopped pecans, toasted (see Tip), plus more for garnish
Glaze
¼cuppure maple syrup
3tablespoonsunsalted butter
1 ½cupsconfectioners’ sugar, divided
Pinch of salt
DirectionsPosition rack in bottom third of the oven; preheat to 350℉. Generously coat a large Bundt pan with cooking spray.To prepare cake:Sift cake flour, all-purpose flour, oat flour, baking powder, 3/4 teaspoon salt, cinnamon, baking soda, ginger, white pepper, cardamom, allspice and nutmeg into a large bowl. Combine granulated sugar, brown sugar and oil in another large bowl; beat with an electric mixer on medium speed until well combined, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Add mashed sweet potatoes and vanilla, beating on medium speed until thoroughly combined.Add half of the dry ingredients to the wet ingredients; mix on low speed until well combined. With the mixer still running, slowly pour in buttermilk and mix until combined. Add the rest of the dry ingredients and mix until there are just a few streaks of flour. Do not overmix. Fold in pecans with a large rubber spatula, being sure to scrape the bowl so that there are no streaks of unmixed flour.Scoop the batter into the prepared pan, being sure to fill all the grooves, and smooth the top as best you can with a small offset spatula. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, being sure to test in three spots, 50 to 60 minutes. Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack to cool for 20 to 30 minutes more.To prepare glaze:Combine maple syrup and butter in a small saucepan; cook over medium heat, stirring occasionally, until the butter is melted. Remove from the heat; whisk in 1/2 cup confectioners' sugar and salt until smooth. Gradually whisk in the remaining 1 cup confectioners' sugar until smooth.Spoon or pour the warm glaze over the still-warm cake. Sprinkle with more pecans, if desired, pressing gently to adhere them to the glaze. Let the cake cool completely, about 1 hour, before slicing and serving.To make aheadStore unglazed cake well wrapped at room temperature for up to 2 days or freeze for up to 3 months.TipsIf you don’t have leftovercooked sweet potatoes, roast sweet potatoes (about 3 medium will yield 2 cups mashed) at 400℉ until tender, about 1 hour. When cool enough to handle, scoop the flesh out of the skins (discard skins) and mash.For the best flavor,toast nutsbefore using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Originally appeared: EatingWell.com, November 2022
Directions
Position rack in bottom third of the oven; preheat to 350℉. Generously coat a large Bundt pan with cooking spray.To prepare cake:Sift cake flour, all-purpose flour, oat flour, baking powder, 3/4 teaspoon salt, cinnamon, baking soda, ginger, white pepper, cardamom, allspice and nutmeg into a large bowl. Combine granulated sugar, brown sugar and oil in another large bowl; beat with an electric mixer on medium speed until well combined, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Add mashed sweet potatoes and vanilla, beating on medium speed until thoroughly combined.Add half of the dry ingredients to the wet ingredients; mix on low speed until well combined. With the mixer still running, slowly pour in buttermilk and mix until combined. Add the rest of the dry ingredients and mix until there are just a few streaks of flour. Do not overmix. Fold in pecans with a large rubber spatula, being sure to scrape the bowl so that there are no streaks of unmixed flour.Scoop the batter into the prepared pan, being sure to fill all the grooves, and smooth the top as best you can with a small offset spatula. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, being sure to test in three spots, 50 to 60 minutes. Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack to cool for 20 to 30 minutes more.To prepare glaze:Combine maple syrup and butter in a small saucepan; cook over medium heat, stirring occasionally, until the butter is melted. Remove from the heat; whisk in 1/2 cup confectioners' sugar and salt until smooth. Gradually whisk in the remaining 1 cup confectioners' sugar until smooth.Spoon or pour the warm glaze over the still-warm cake. Sprinkle with more pecans, if desired, pressing gently to adhere them to the glaze. Let the cake cool completely, about 1 hour, before slicing and serving.To make aheadStore unglazed cake well wrapped at room temperature for up to 2 days or freeze for up to 3 months.TipsIf you don’t have leftovercooked sweet potatoes, roast sweet potatoes (about 3 medium will yield 2 cups mashed) at 400℉ until tender, about 1 hour. When cool enough to handle, scoop the flesh out of the skins (discard skins) and mash.For the best flavor,toast nutsbefore using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Position rack in bottom third of the oven; preheat to 350℉. Generously coat a large Bundt pan with cooking spray.
To prepare cake:Sift cake flour, all-purpose flour, oat flour, baking powder, 3/4 teaspoon salt, cinnamon, baking soda, ginger, white pepper, cardamom, allspice and nutmeg into a large bowl. Combine granulated sugar, brown sugar and oil in another large bowl; beat with an electric mixer on medium speed until well combined, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Add mashed sweet potatoes and vanilla, beating on medium speed until thoroughly combined.
Add half of the dry ingredients to the wet ingredients; mix on low speed until well combined. With the mixer still running, slowly pour in buttermilk and mix until combined. Add the rest of the dry ingredients and mix until there are just a few streaks of flour. Do not overmix. Fold in pecans with a large rubber spatula, being sure to scrape the bowl so that there are no streaks of unmixed flour.
Scoop the batter into the prepared pan, being sure to fill all the grooves, and smooth the top as best you can with a small offset spatula. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, being sure to test in three spots, 50 to 60 minutes. Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack to cool for 20 to 30 minutes more.
To prepare glaze:Combine maple syrup and butter in a small saucepan; cook over medium heat, stirring occasionally, until the butter is melted. Remove from the heat; whisk in 1/2 cup confectioners' sugar and salt until smooth. Gradually whisk in the remaining 1 cup confectioners' sugar until smooth.
Spoon or pour the warm glaze over the still-warm cake. Sprinkle with more pecans, if desired, pressing gently to adhere them to the glaze. Let the cake cool completely, about 1 hour, before slicing and serving.
To make ahead
Store unglazed cake well wrapped at room temperature for up to 2 days or freeze for up to 3 months.
Tips
If you don’t have leftovercooked sweet potatoes, roast sweet potatoes (about 3 medium will yield 2 cups mashed) at 400℉ until tender, about 1 hour. When cool enough to handle, scoop the flesh out of the skins (discard skins) and mash.
For the best flavor,toast nutsbefore using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)345Calories17gFat46gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
