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–+ servings

Old Fashioned Sweet Potato Bundt Cake recipe

Vintage made-from-scratch sweet potato Bundt cake that’s moist and delicious covered in an easy-to-make salted caramel glaze, perfect for fall, Thanksgiving or Christmas celebrations with family and friends. Best holiday dessert idea from my grandma!
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 425 kcal

Ingredients
  

  • 1 cup plant butter softened (I use Country Crock Plant Butter)
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups mashed sweet potatoes Find my recipe HERE for how to cook sweet potatoes in the oven. You will need about 4 medium or 3 large sweet potatoes.
  • 1 tsp pure vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup chopped pecans
  • 1/2 cup coconut flakes unsweetened or sweetened is fine
  • 1/2 cup plant butter
  • 1/2 cup light brown sugar packed
  • 2 tbsp canned coconut milk full-fat
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • Toasted pecans chopped

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 350℉ / 176℃ and prepare your Bundt pan by spraying lightly with a cooking spray or grease and lightly flour pan. I used a 9-inch silicone Bundt pan and sprayed with cooking spray right before adding batter. (Note: the original recipe used a large tube pan (10-inch) and said to line bottom with waxed paper. Today, parchment paper is widely available and would make the better choice if using a metal tube pan. obviously, it would not work well in a silicone Bundt cake mold well since there is more curves and design, so I chose to use an avocado based non-stick cooking spray.)
  • Add butter to a large mixing bowl and cream thoroughly with an electric mixer at medium speed, about 2-3 minutes. Add sugar gradually, beating well. Next, add eggs, one at a time, beating after each addition.
  • Add mashed sweet potatoes and vanilla extract and mix until well blended.
  • In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • Add flour mixture to sweet potato batter and mix on low speed until just incorporated and no dry ingredients remain, scraping down sides when needed.
  • Use a large spoon or silicone spatula to fold in pecans and coconut evenly.
  • If using a silicone Bundt cake mold, first place the mold on a baking sheet to stabilize. The batter will be thick, use a large spoon to transfer evenly into the prepared cake mold or tube pan, filling 3/4 full. (If using a 9-inch pan, you may have some leftover batter, see note below.)
  • Place cake in the center of oven to bake for 55-60 minutes, or until when checked with a wooden toothpick comes out with just a few moist crumbs or clean.
  • Remove from oven when finished baking and let cool on rack for 15 minutes before unmolding from pan or silicone mold. After unmolding, let cool completely on cooling rack before adding glaze.
  • In a small sauce pot, cook butter and brown sugar over medium heat, whisking frequently, until sugar completely dissolves, about 5 minutes. Note: It will bubble slightly and become very fragrant.
  • Remove from heat and whisk in coconut milk, vanilla and sea salt, about 1 minute longer.
  • Let glaze cool 15 minutes longer. Before using, whisk again, about 1 minute until smooth. Glaze should be thicker, but very pourable.
  • Spoon or pour caramel glaze evenly over top of cake and let slide down the sides, then sprinkle with pecans, if desired.

Nutrition

Calories: 425kcalCarbohydrates: 89gProtein: 8gFat: 9gSaturated Fat: 3gSodium: 409mgFiber: 4gSugar: 46g
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