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1
Preheat oven to 325u00b0.
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2
Bake your sweet potatoes for at least 45 minutes; use a knife to test for doneness-the potato should be very mushy inside its shriveled skin.
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3
Remove from oven and cool for 1 hour.
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4
Slit each skin lengthwise and remove, leaving the soft, orange center.
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5
Mash with a potato masher and measure out 2 cups for this recipe.
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6
Cool to room temperature before mixing the cake.
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7
Make the cake-position oven rack so the cake will sit in the middle of the oven, preheat oven to 325u00b0.
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8
Line the bottom of a 10-inch tube pan with parchment paper, and spray the sides and bottom with baking spray.
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9
Cream the butter with a mixer on medium speed.
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10
Combine the sugars in a separate bowl.
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11
Gradually add to the creamed butter, 1/4 cup at a time, beating at medium to high speed after each addition.
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12
Add the eggs, one at a time, beating a medium to high speed for 1 minute after adding each one.
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13
Decrease mixer speed to low and add the mashed potatoes, 1/2 cup at a time.
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14
In a separate bowl, dry whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
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15
In another bowl, combine the milk, vanilla, and maple flavoring.
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16
With the mixer still on low speed, alternately add the flour mixture and milk mixture, beating after each addition.
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17
Start with a third of the flour mixture, beat, then add half of the milk mixture, beat again, and repeat until the last of the flour mixture has been added and beaten inches.
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18
Turn off the mixer, scrape down the sides of the bowl with a spatula and then mix the batter on medium to high speed for 2 minutes.
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19
Slow the mixer down to the lowest speed and add the apples, mixing until just incorporated.
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20
Pour the batter into the prepared pan; smooth with the back of a spoon.
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21
The topping-in yet another bowl, combine the cold butter, brown sugar, and chopped pecans.
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22
Mix with a wooden spoon and do not fret because the mixture is crumbly.
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23
Sprinkle the topping all over the surface of the batter.
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24
Bake for 1 hour and 15 minutes before testing for doneness.
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25
Use a sharp knife to test the cake, and poke it around in a couple of places to determine whether it is finished (this cake can fool ya.).
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26
Cool in the pan for 20 minutes; then, using the plate-over-pan method, unmold the cake and flip it onto a cake rack, topping side up.
