Spiced Sweet Potato Bundt Cake
This spiced sweet potato bundt cake is laced with fragrant autumn spices and drizzled with a coffee and chocolate glaze. And since there’s plenty of pureed sweet potato in there, we’re going to go ahead and call it healthy.
Why is there a hole in a Bundt cake?
The central column, or hole, in a Bundt cake pan allows more of the cake batter to be in contact with the hot pan, promoting more even heat distribution and faster baking. And, just to state the obvious, the resulting shape also looks quite lovely.
Spiced Sweet Potato Bundt Cake
Special Equipment: 12-cup Bundt pan
Ingredients
Email Grocery List- For the sweet potato Bundt cake
- For the chocolate sauce (optional)
Directions
In a medium pot, toss in the sweet potatoes and cover with water. Bring to a boil and cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain and let cool for at least 10 minutes.
Preheat the oven to 350°F (180°C). Butter and flour a 12-cup (2.8-liter) Bundt pan.
In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, allspice, nutmeg, ginger, and salt.
Using a stand mixer fitted with the paddle attachment on medium speed, beat the cooled sweet potatoes and eggs until smooth, 1 to 2 minutes.
Add the melted butter and beat until combined. Reduce the speed to low, add the flour mixture, and mix just until combined. The batter will be thicker and heavier than most cake batters.
Remove the work bowl from the mixer and, using a spoon, stir in the chocolate.
Spoon the batter into the prepared Bundt pan.
Bake until a toothpick or skewer inserted in the center of the cake comes out clean, 50 to 60 minutes.
Transfer the pan to a wire rack to let the cake cool completely, about 1 hour. Loosen the cake from the pan using the tip of a dinner knife, place a wire rack over the pan, and flip it all upside down to turn the cake out onto the rack.
Place the chocolate in a heatproof bowl. In a small saucepan over medium heat, combine the cream, coffee, and cinnamon stick and bring to a simmer.
Pour the hot cream mixture over the chocolate. Let stand, undisturbed, for about 2 minutes. Discard the cinnamon stick and then whisk until the chocolate is completely melted and the mixture is blended and smooth.
Serve the cake at room temperature, with a drizzle of chocolate sauce, if desired. (The cake can be covered with plastic wrap and stored at room temperature for up to 3 days. Or you can wrap the unglazed cake in plastic and freeze for up to 1 month.)
from Leite's Culinaria https://ift.tt/3821xAu https://ift.tt/3efJ83X
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