Name: Sweet Potato Cake with Maple-Bourbon Pecans
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Unsalted butter, softened - ¼ cup; Light brown sugar - ¼ cup; Pure maple syrup - ¼ cup; Bourbon - 1 tablespoon; Kosher salt - ½ teaspoon; Chopped pecans - 2 cups; Butter, or as needed - 1 teaspoon; All-purpose flour, plus more for dusting - 3 ¼ cups; Ground cinnamon - 2 teaspoons; Baking soda - 1 ½ teaspoons; Kosher salt - ½ teaspoon; Unsalted butter, softened - ½ cup; White sugar - 1 cup; Light brown sugar - 1 cup; Eggs, at room temperature - 4 large; Mashed sweet potatoes - 2 cups; Bourbon - 1 tablespoon; Buttermilk - ½ cup; Sour cream - ½ cup; Pure maple syrup - ½ cup; Unsalted butter, melted - ¼ cup; Bourbon - ¼ cup; Whipped cream, or as needed (Optional) - 1 (7 ounce) can

Sweet Potato Cake with Maple-Bourbon Pecans

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato Cake with Maple-Bourbon Pecans

1. Unsalted butter, softened - ¼ cup

2. Light brown sugar - ¼ cup

3. Pure maple syrup - ¼ cup

4. Bourbon - 1 tablespoon

5. Kosher salt - ½ teaspoon

6. Chopped pecans - 2 cups

7. Butter, or as needed - 1 teaspoon

8. All-purpose flour, plus more for dusting - 3 ¼ cups

9. Ground cinnamon - 2 teaspoons

10. Baking soda - 1 ½ teaspoons

11. Kosher salt - ½ teaspoon

12. Unsalted butter, softened - ½ cup

13. White sugar - 1 cup

14. Light brown sugar - 1 cup

15. Eggs, at room temperature - 4 large

16. Mashed sweet potatoes - 2 cups

17. Bourbon - 1 tablespoon

18. Buttermilk - ½ cup

19. Sour cream - ½ cup

20. Pure maple syrup - ½ cup

21. Unsalted butter, melted - ¼ cup

22. Bourbon - ¼ cup

23. Whipped cream, or as needed (Optional) - 1 (7 ounce) can

How to cook deliciously - Sweet Potato Cake with Maple-Bourbon Pecans

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Place the oven rack in the center of the oven. Line a baking sheet with aluminum foil.

2. Stage

Combine softened butter and brown sugar in a medium-sized bowl; stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans and mix until well coated. Set topping aside.

3. Stage

Butter a 10-inch tube pan. Line the bottom of the pan with parchment paper; butter the parchment paper and lightly dust with flour. Evenly spread topping into the bottom of the tube pan and set aside.

4. Stage

Whisk flour, cinnamon, baking soda, and salt together in a bowl.

5. Stage

Mix softened butter, sugar, and brown sugar together in the bowl of a stand mixer. Mix on medium speed until well combined, 3 to 4 minutes; the mixture will be a bit grainy in appearance. Add eggs, 1 at a time, mixing on medium speed after each addition. Use a spatula to scrape down the bowl as needed. Add sweet potatoes and bourbon and mix on medium speed until well combined, scraping the bowl as needed.

6. Stage

Combine buttermilk and sour cream in a separate bowl.

7. Stage

Add 1/2 the flour mixture to the mixing bowl and mix on low speed until well blended. Add 1/2 the buttermilk mixture and beat on low until blended, scraping the bowl as needed. Add remaining flour to the mixing bowl and continue mixing. Add remaining buttermilk mixture and continue beating on low speed until batter is thick and smooth.

8. Stage

Pour batter into the prepared tube pan and place pan on the prepared baking sheet.

9. Stage

Bake in the preheated oven until a wooden skewer inserted in the center of the cake comes out clean, 65 to 75 minutes. Remove cake from the oven and leave in the pan.

10. Stage

Prepare glaze by combining maple syrup, melted butter, and bourbon in a bowl. Use a wooden skewer to poke holes in the warm cake in the pan. Spoon 1/2 the glaze over the bottom of the cake.

11. Stage

Allow cake to cool on a wire rack, 20 to 25 minutes.

12. Stage

Invert cake onto a serving plate, remove parchment paper, and drizzle remaining glaze over the top of the cake. Serve with whipped cream.