This is the perfect fall cake that you can make with your kids and perfect it for your family’s tastes for the upcoming holidays. We started making this cake when the weather cools to get us in the mood for fall. Add a teaspoon of pumpkin spice, nutmeg or allspice to give it more of a seasonal punch.
Tips to Bake this Cake
When I first started making it, I used canned yams. That makes for a looser cake, not so much a pound cake, but it’s still delicious. Use fresh mashed sweet potatoes when you can and you’ll be happy with the results no matter what!
I use the maple glaze as cookie icing, too. It’s really easy to throw together and once it cools it sets nicely on top of sugar or ginger snap cookies. And grab the Kids Cook Conversion Chart & Essentials list FREE with code KIDSCOOK! Pin the conversion chart on the fridge or laminate it and tape it to the inside of a cabinet.
Kid-Friendly Recipes to Try
If you missed the last few months, such as Cookies & Cream Treats and Rainbow Cheesecake Bars, go here.
Equipment
Hand or Stand Mixer
Rubber spatula
10 inch Bundt pan
Peeler
Knife
Measuring cups and spoons
This mixer is 40% off right now and it’s got everything for $89.99 (ignore the price in the pic – and get an extra 5% off with a coupon!). My Kitchenaid is my favorite, but a stand mixer with the tilting head is so much easier for baking, meringues, etc. I pull this big baby out for holiday baking and it makes it so much easier. Don’t have to wait for the dishwasher to finish before I can begin my next batch of goodies.
Ingredients
2 cups granulated sugar
1 cup butter, softened
4 eggs
1 teaspoon vanilla extract
1 teaspoon cookie nip flavoring (so good! But cookie butter flavor is is also good and less expensive, just use 1.5 teaspoons)
2 cups cooked and mashed sweet potatoes (4-5 medium potatoes)
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
Maple Glaze
1 cup sifted confectioners’ sugar
2 tbsp maple syrup
2-4 tbsp heavy cream or milk
To make the glaze:
Add powdered sugar and maple syrup to a bowl or cup.
Mix and add in the milk or heavy cream until it reaches the consistency of a thick glaze.
Spoon (or pour) over the top of the cake.
Serve and enjoy.
Instructions
Preheat the oven to 350 degrees F.
Spray bundt pan with nonstick spray
Combine dry ingredients (flour, salt, baking powder, baking soda, cinnamon, and nutmeg), mix and set aside.
Place butter and granulated sugar in a bowl and beat on high for 1-2 mins until light and fluffy.
Add eggs one at a time, beating to incorporate after each.
Add in the mashed sweet potato and vanilla extract. Mix until well incorporated.
Add in half of the dry ingredients and mix well.
Add the remaining. Mix until just incorporated. Don’t overmix or it will be gluey.
Use your spatula to scrape down the bowl and make sure everything is incorporated.
Spoon into the bundt pan.
Bake for 45-50 mins or until knife or skewer comes out clean.
Allow the cake to cool for 10 mins in the pan, then flip it out onto the cake plate.
Allow cooling for at least a total of 30 mins before adding the glaze.
This stores really well in an airtight container in the fridge for 3 to 5 days. Perfect with a fresh cup of piping hot coffee or tea on a chili fall or winter morning!
