Maple Sweet Potato Cake Recipe
Delight in this moist and flavorful Maple Sweet Potato Cake, enriched with creamy walnut butter and the natural sweetness of maple syrup. Baked to perfection with a hint of citrus zest, this cake offers a unique twist on traditional sweet potato desserts, making it a perfect treat for cozy gatherings or festive occasions.
- Prep Time: 15 minutes
- Cook Time: 2 hours 50 minutes
- Total Time: 3 hours 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 1 ½ cups walnuts, shelled
- ¼ cup light olive oil
- ¼ cup brown butter (see note)
- ¾ cup maple syrup
- ½ cup sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 5 large eggs (about 1 cup)
- 4 tablespoons grated lemon zest
- 1 ½ cups all-purpose flour
- 1 ½ cups baked and mashed sweet potato
- 4 teaspoons baking powder
For Decoration (Optional)
- Confectioner’s sugar, as needed
- Additional citrus zest
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 300ºF. Rinse and dry the sweet potatoes thoroughly; prick several times with a fork. Wrap each potato tightly in aluminum foil and place them on a baking sheet. Bake for approximately 2 hours or until a sharp knife inserts easily and the flesh is very soft, nearly mushy. Allow them to cool completely, then peel and mash the sweet potatoes well; set aside.
- Prep the Cake Pan: Grease a 10-inch round bundt cake pan thoroughly and dust it evenly with flour to prevent sticking. Set aside this prepared pan.
- Make Walnut Butter: In a food processor or high-speed blender, combine the shelled walnuts and light olive oil. Process until a very smooth walnut butter forms.
- Combine Wet Ingredients: Transfer the walnut butter to a mixing bowl. Add the brown butter and whisk until well combined. Incorporate the maple syrup, sugar, vanilla extract, and salt, beating the mixture until it becomes light and fluffy.
- Add Eggs and Zest: Add eggs one at a time to the wet mixture, beating well after each addition for a smooth texture. Stir in the grated lemon zest evenly throughout the batter.
- Incorporate Dry Ingredients and Sweet Potato: Sift together the flour and baking powder, then gently fold them into the wet mixture. Carefully mix in the mashed sweet potatoes, aiming for a batter with a slow-dropping consistency.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Decorate: Remove the cake from the oven and allow it to rest for a few minutes. Invert the bundt pan onto a serving platter to release the cake. Let it cool completely. Optionally dust with confectioner’s sugar and additional grated citrus zest before serving.
Notes
- When substituting oil for butter in cake recipes, usually a smaller amount of oil is needed since it is more concentrated.
- Using maple syrup or honey instead of sugar generally requires reducing the quantity and adjusting other liquids. Additionally, baking temperature should be lower, around 300ºF, versus 350ºF when using only sugar.
- To make brown butter, melt unsalted butter over low heat and simmer until milk solids settle and turn light brown. Strain the golden butterfat and use in the recipe for a rich, nutty flavor.
Keywords: Maple Sweet Potato Cake, walnut butter cake, sweet potato dessert, maple syrup cake, bundt cake, fall dessert
Find it online: https://dinewithlily.com/maple-sweet-potato-cake-recipe/
