Sweet Potato Cake with Maple Pecan Glaze (Print Version)
# Ingredients:
01 -
3 cups all-purpose flour.
02 -
1 cup sugar.
03 -
4 teaspoons baking powder.
04 -
½ teaspoon nutmeg.
05 -
¼ teaspoon salt.
06 -
2 cups cooked sweet potatoes, peeled and mashed.
07 -
1½ cups milk.
08 -
2 eggs, beaten.
09 -
2 teaspoons vanilla extract.
10 -
½ cup (1 stick) butter, melted.
11 -
1 cup brown sugar (for crumble).
12 -
2 tablespoons all-purpose flour (for crumble).
13 -
1 tablespoon ground cinnamon (for crumble).
14 -
½ cup butter, softened (for crumble).
15 -
2 cups powdered sugar (for glaze).
16 -
3 tablespoons milk (for glaze).
17 -
3 tablespoons maple syrup (for glaze).
18 -
1 teaspoon vanilla extract (for glaze).
19 -
1 teaspoon ground cinnamon (for glaze).
20 -
½ cup chopped pecans (optional, for glaze).
# Instructions:
01 -
Heat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
02 -
Whisk together flour, sugar, baking powder, nutmeg, and salt in a large bowl.
03 -
Combine mashed sweet potatoes, milk, beaten eggs, and vanilla in a medium bowl.
04 -
Stir wet mixture into dry ingredients just until combined. Fold in melted butter until incorporated.
05 -
Mix brown sugar, flour, and cinnamon. Cut in softened butter until mixture is crumbly.
06 -
Pour batter in pan, top with crumble mixture. Swirl slightly with a knife to incorporate some topping into cake.
07 -
Bake at 350°F for 35-40 minutes until toothpick comes out clean.
08 -
Mix powdered sugar, milk, maple syrup, vanilla, cinnamon, and pecans. Pour over warm cake.
# Notes:
01 -
Serve warm or at room temperature.
02 -
Pecans are optional in glaze.