Sweet Potato and Maple Spiced Cake
This moist, tender cake combines the earthy sweetness of roasted sweet potatoes with pure maple syrup and warm autumnal spices. It is a sophisticated, naturally vibrant alternative to traditional pumpkin bread, finished with a luscious maple glaze.
Ingredients
Ingredients
- 1.5 cups sweet potato puree roasted and mashed until smooth
- 0.5 cup pure maple syrup Grade A dark preferred
- 0.5 cup vegetable oil neutral oil like canola or grapeseed
- 2 large eggs room temperature
- 2 cups all-purpose flour sifted
- 0.75 cup light brown sugar packed
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tbsp ground cinnamon
- 0.5 tsp ground nutmeg freshly grated if possible
- 0.5 tsp fine sea salt
- 0.5 cup pecans chopped, for garnish
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Make-Ahead: This cake tastes even better the next day as the spices meld. Variation: Add 1/2 cup of golden raisins to the batter for extra texture. Serving Suggestion: Serve warm with a dollop of Greek yogurt or a drizzle of extra maple syrup.