Bensonhurst Kitchen: Sweet Potato Bundt Cake
There’s a hole in this cake!
Soon after the Avgolemono episode, Colleen realized that she must come to terms with bundt cake. After receiving a nifty mini bundt pan as a gift, the antidote to misplaced hatred of the round, picturesque cakes quickly came to her. The answer?
Make it extra delicious!
After some rather intense inner reflection, Colleen decided to put a new spin on an old favorite of ours – sweet potato cake.
Sweet potato cake is a great way to make a dessert that’s sweet with spice and everything nice. Just thinking about this cake makes me reflexively salivate like one of Pavlov’s pooches.
The result is a delicious reminder that only love can conquer hate. And everyone loves sweet potato bundt cake!
Colleen’s Sweet Potato Bundt Cake
Ingredients:
Cake
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 1/2 cups peeled, cooked and mashed sweet potatoes (approximately 3 medium size sweet potatoes)
3 eggs
3/4 cup milk
1 3/4 cups sugar
1 cup olive oil
1 teaspoon vanilla extract
Glaze
1 tablespoon butter
1 cup confectioners’ (powdered) sugar
1 teaspoon vanilla extract
2 tablespoons milk
Directions:
Cake
Preheat oven to 350 degrees
Grease and flour a 10 cup bundt pan
In a bowl mix together the flour, baking powder, cinnamon, nutmeg and salt.
Set aside.
In a large bowl whisk together the mashed sweet potatoes and the eggs.
Individually mix in the milk, then sugar, olive oil and last the vanilla extract.
Stir the flour mixture into the sweet potato mixture until fully incorporated.
Pour batter into the bundt pan allowing it to settle evenly.
Bake for approximately 45-50 minutes or until it passes the toothpick test.
Allow the cake to cool for at least 15 minutes before removing from the bundt pan.
Glaze
In a small sauce pan on medium heat melt the butter. Add the confectioners’ sugar, vanilla extract and milk.
Mix until smooth.
Pour over cooled cake.
TIPS:
Are you a nut lover? Add 1 cup of walnuts or pecans to the cake batter to get your fix. You can also substitute the vanilla extract in the glaze with almond extract for an even nuttier flavor!
Want a short cut to a faster cake? Use two 14.5 oz cans of already cooked sweet potatoes instead of peeling and cooking fresh sweet potatoes.
Recipe and tips by Colleen
