This bundt cake is rich and moist cake thanks to the farm fresh sweet potatoes. It’s flavored with fall baking spices and seasonal apple cider, then topped with an irresistible Brown Sugar Glaze.

Serves 12-14

Ingredients:

Sweet Potato Cake

• Oil nonstick cooking/baking spray to coat the bundt pan
• 3 cups all-purpose flour
• 2 tsp. cinnamon
• ¼ tsp. nutmeg
• 1 tsp. salt
• 1 Tbsp. baking powder
• 3/4 cup each granulated sugar and dark-brown sugar
• 1/2 cup butter, melted
• 1/2 cup vegetable oil
• 3 large eggs 
• 1 cup baked, peeled and mashed sweet potatoes (1-2 large sweet potatoes, depending on size, about 1 lb.)
• 1 cup apple cider 
• 1 teaspoon vanilla

Brown Sugar Glaze *

• 1/4 cup unsalted butter 
• 1/2 cup firmly packed dark brown sugar
• 2 Tbsp. whole milk
• 1 tsp. vanilla
• 1/2 cup confectioner’s sugar

Directions:

1.  Preheat the oven to 325ºF.  Spray a10-inch bundt pan with nonstick cooking/baking spray. 
2. In a medium bowl, add the flour, cinnamon, salt, nutmeg, and baking powder.  Mix to combine.
3.  In a large bowl or the bowl of a stand mixer, combine the sugar, brown sugar, butter and oil.  Mix on medium speed until well blended.                                                                                                                                      
4. Add the eggs and mix on medium speed for 2 minutes. Stir in sweet potatoes and vanilla.
5. Add flour mixture and apple cider. Mix on medium speed until well combined.
6. Pour the batter into the bundt pan and bake for 55 minutes, until a toothpick inserted in the center of the cake comes out clean.
7.  Allow the cake to cool in the pan for about an hour before turning it out onto a cake platter.
8.  In a small pan, melt butter, then add brown sugar.  Maintain on low heat and stir until the sugar melts, about 2 minutes. Stir in milk and heat one more minute.
9.  Remove from heat. Add vanilla.  Whisk in confectioner’s sugar until smooth and lumps have disappeared.
10.  Drizzle glaze onto cake. Serve.

Tips:

• Allow the cake to cool completely in the pan to make it easy to remove and to reduce the risk of breakage.
• Store in an airtight container at room temperature for up to 3 days.
• Freeze cake for up to 6 months. Wrap securely in plastic wrap. Thaw to room temperature before serving.
• Micro Bake the Sweet Potato: Wash and scrub the potato.  Poke with a fork a few times.  Wrap in a paper towel, place on a microwave safe plate and cook 5 minutes, turn and cook 3-5 more minutes depending on size and until a sharp knife slide easily into the center. 

* The Brown Sugar Glaze was adapted from a recipe in “More Taste Than Time” by Abby Mandel.