Login
Create Account
Sweet Potato-Cinnamon Bundt Cake
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
"The pecan swirl makes this moist sweet potato cake yummy."
-
Main Ingredient
Sweet potatoes
-
Category: Cakes
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mamakjking
-
Posted On: Jan 17, 2013
Number of Servings:
Ingredients:
- - Vegetable cooking spray
- 2/3 cups - Packed light brown sugar
- 1/2 cups - Granulated sugar
- 1/2 cups - Butter Softened
- 2 - Egg whites
- 1 - Egg
- 1 cans - 15-oz. Sweet potatoes Drained and mashed
- 2 1/2 cups - All-purpose flour
- 3 1/2 teaspoons - Ground cinnamon
- 1 1/2 teaspoons - Baking powder
- 1 teaspoons - Baking soda
- 1 cups - Plain fat-free yogurt
- 1 teaspoons - Vanilla
- 1/2 cups - Chopped pecans
- 1 cups - Powdered sugar
- 2 tablespoons - Orange juice
- 1 teaspoons - Lemon juice
- - Lemon and/or orange wedges, optional
Directions:
1. Heat oven to 350. Coat a 10-in fluted tube pan w/ cooking spray; set aside. In a large bowl, combine 1/3 C brown sugar, granulated sugar, butter, egg whites and egg. Beat w/ an electric mixer on medium-low to medium speed until light and fluffy. Add sweet potatoes and beat well. In a medium bowl, combine flour, 2 tsp cinnamon, baking powder and baking soda. Alternately add flour mixture and yogurt to sweet potato mixture, beginning and ending with flour mixture. Stir in vanilla.
2. For topping, in a small bowl, combine pecans, remaining 1/3 C brown sugar and remaining 1 1/2 tsp cinnamon.
3. Spread one-third of the batter in prepared pan. Sprinkle w/ half of the topping. Repeat layers, ending w/ final one-third of the batter. Bake until a toothpick inserted in cake comes out clean, 40 to 45 min. Cool in pan on a wire rack 10 min. Invert onto a serving plate.
4. For glaze, in a small bowl, whisk together powdered sugar, orange juice and lemon juice. Drizzle glaze over warm cake. Garnish w/ lemon and/or orange wedges, if desired.
Comments