Cake Recipes
Sweet Potato Cinnamon Bundt Cake with Orange Glaze
Yield:16 to 20 servings
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 2/3 cup light brown sugar, divided
- 1 egg
- 2 egg whites
- 1 (15 ounce) can sweet potatoes (yams), drained and mashed
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 1/2 teaspoons ground cinnamon, divided
- 1 cup nonfat plain yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 cup confectioners' sugar
- 2 tablespoons orange juice
- 1 teaspoon lemon juice
Instructions
- Heat oven to 350 degrees F. Coat nonstick Bundt pan with nonstick cooking spray.
- In mixing bowl, beat together butter, sugar, 1/3 cup brown sugar, egg, egg whites until light and fluffy.
- Add sweet potatoes and mix well.
- In another bowl, combine flour, baking powder, baking soda, 2 teaspoons cinnamon.
- Gradually add flour mixture to mixing bowl alternately with yogurt, beginning and ending with flour mixture.
- Add vanilla extract.
- In another bowl, combine pecans with remaining 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.
- Spread one-third of batter into prepared pan.
- Sprinkle with half pecan topping.
- Repeat layers ending with final one-third of batter.
- Bake for 40 to 45 minutes or until a wooden pick inserted comes out clean.
- Cool in pan for 10 minutes.
- Invert onto serving plate.
- In small bowl, whisk together remaining ingredients.
- Drizzle over warm cake.
Attribution
Recipe and photo used with permission from: Louisiana Sweet Potato Commission
Credit: Holly Clegg.