DES Sweet Potato Bundt Cake
Sweet Potato Bundt Cake
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 (15-oz) cans sweet potatoes, drained and mashed (about 2 cups) or...
2 cups cooked, mashed fresh sweet potatoes
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 cup chopped pecans
1/3 cup flaked coconut
Confectioners’ sugar
Instructions:
Preheat oven to 350 degrees. Beat together butter and sugar in mixing bowl until blended. Add eggs one at a time, beating well after each addition. Stir in sweet potatoes and vanilla. Combine flour, baking powder, baking soda, cinnamon and nutmeg in another bowl. Gradually add flour mixture to creamed mixture, beating well after each addition. Stir in pecans and coconut. Spray 9-inch bundt pan with nonstick cooking spray. Pour in batter. Bake in 350 degree oven 45 to 50 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan 10 minutes; invert cake onto serving platter. Dust cake with confectioners’ sugar or drizzle with glaze, as desired. Makes 16 servings.
OPTIONAL GLAZE:
In small bowl, mix together 1 cup confectioners’ sugar, 2 tablespoons milk and 1/2 teaspoon almond extract. Drizzle over cooled cake.
Recipes from: Holly Clegg
The Healthy Cooking Blog