Sweet Potato Buttermilk Bundt Cake With Brown Sugar Bourbon Glaze Recipe

Name: Sweet Potato Buttermilk Bundt Cake With Brown Sugar Bourbon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet Potato Buttermilk Bundt Cake; 2 sticks of unsalted butter (softened); 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1 teaspoon ground nutmeg; 1/2 teaspoon salt; 2 medium sweet potatoes (cooked, skinned and mashed) - should be about a cup and 1/2; 3/4 cup buttermilk; 1/3 cup bourbon; 1 teaspoon vanilla; 3 large eggs; 1 1/4 cups light brown sugar; 1/2 cup chopped pecans; a few pecan halves for decoration (optional); Bourbon Brown Sugar Glaze; 3 tablespoons unsalted butter; 1/2 cup packed dark brown sugar; 1/4 cup heavy cream; 1 tablespoon bourbon

Servings: persons

Sweet Potato Buttermilk Bundt Cake
2 sticks of unsalted butter (softened)
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 medium sweet potatoes (cooked, skinned and mashed) - should be about a cup and 1/2
3/4 cup buttermilk
1/3 cup bourbon
1 teaspoon vanilla
3 large eggs
1 1/4 cups light brown sugar
1/2 cup chopped pecans
a few pecan halves for decoration (optional)
Bourbon Brown Sugar Glaze
3 tablespoons unsalted butter
1/2 cup packed dark brown sugar
1/4 cup heavy cream
1 tablespoon bourbon

1
Preheat the oven to 350. Butter and flour a bundt pan. Microwave the sweet potatoes on high for about 8 minutes (until they are steamed and tender). Peel the skin from them and mash them in a bowl.
2
Add the flour, salt, baking powder, baking soda and spices all together in a medium bowl and whisk to thoroughly combine.
3
In a separate large bowl, cream together the butter and brown sugar and gradually (one by one) add the eggs.
4
Measure out the buttermilk and add the vanilla and bourbon to it. Mix in the sweet potatoes in the batter until they are evenly incorporated. Alternate in 3 or 4 batches, slowly adding the buttermilk mixture and the flour mixture to the batter, beginning and ending with the flour mixture.
5
Pour the batter into the bundt pan and drop on the counter a couple times to prevent air bubbles. Bake for 35-40 minutes (depending on your oven and when a cake tester comes out clean).
6
Let the cake cool for about 15 minutes, flip it over onto a plate or cake stand and pour the glaze on top. Decorate with pecan halves.
7
In a medium saucepan, melt the butter and sugar on medium heat, stirring until the sugar has dissolved. Stir in the heavy cream for about 3 more minutes. Remove from heat and mix in the bourbon.

1693

kcal

Calories

112

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Sweet Potato Buttermilk Bundt Cake, 2 sticks of unsalted butter (softened), 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Sweet Potato Buttermilk Bundt Cake With Brown Sugar Bourbon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Buttermilk Bundt Cake With Brown Sugar Bourbon Glaze

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