Lunchbreak: Sweet potato bundt cake

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Paige Tyler

Edge of Sweetness Bakery
6034 N. Broadway
(773) 564-9683

Sweet Potato Bundt Cake


3/4 cup unsalted butter, softened
1 8 oz package cream cheese, softened
1 1/4 cups sugar, divided
1 cup firmly packed brown sugar plus 1 tablespoon, divided
4 eggs
1 1/2 cups peeled, grated sweet potato
1  tsp vanilla
3 cups all purpose flour
4 tsp baking powder
1 tsp kosher salt
1 Tbs plus 1 1/2 teaspoon pumpkin pie spice, divided

1/4 cup brown sugar
3 Tbs heavy whipping cream, divided
1 Tbs unsalted butter
1 Tbs corn syrup
1 cup powdered sugar (sifted)
1/8 tsp salt

Chopped pecans for garnish

Preheat oven to 350 degrees. Spray a full size bundt cake pan with non-stick baking flour spray. In large bowl, beat butter and cream cheese at medium speed with mixer until creamy. Add 1 cup sugar, 1 cup brown sugar, and vanilla. Beat until fluffy, scraping the sides down as needed (4 minutes). Add eggs, one at a time, beating well after each addition. Add sweet potato and beat until all combined. In a medium bowl, whisk together flour, baking powder, salt and 1 1/2 tsp pumpkin pie spice. Gradually add flour mixture to the sweet potato mixture beating on low speed until just combined. In a small bowl, stir together the remaining 1/4 cup sugar, remaining 1 tablespoon brown sugar, and remaining 1 tablespoon pumpkin pie spice. Spoon 1/3 of batter into prepared bundt pan, spreading evenly. Sprinkle with 2 tablespoons of sugar/spice mixture. Repeat this procedure one more time. Then top with remaining batter. Bake until a toothpick comes out clean, about 45 minutes. Let cool, then remove from pan. Let cool completely on a wire rack before glazing.

In a small sauce pan, bring brown sugar, 2 Tbs cream, and corn syrup a simmer over medium heat. Cook, whisking constantly for 1 minute. Pour into a medium bowl to cool slightly. Whisk powdered sugar, salt, and remaining cream until smooth. Drizzle glaze over top of cake. Garnish with chopped pecans.