Sweet potato bundt cake with toffee glaze

Course Dessert

Cuisine American

Keyword bundt cake recipe, fall recipe, sweet potato bundt cake, sweet potato cake, toffee glaze

Prep Time 15

Cook Time 1

Servings slices

Calories 528kcal

Author Katie Beck

2 cups sugar
1 cup canola oil
3 eggs room temperature
3 cups flour
2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon cloves
½ teaspoon salt
¼ teaspoon allspice
2 cups sweet potato mashed or put through a food mill; this will be about four good-sized sweet potatoes

eat the oven to 350 and grease a 10-inch bundt pan really good - you don't want it to get stuck in there. In a bowl of a stand mixer beat the sugar and oil until well combined. Add the eggs and beat well. In a separate bowl, whisk together the flour, baking soda, salt and all the spices. Add the dry ingredients to the wet ingredients, ALTERNATING with the mashed sweet potatoes, mixing on low speed after each addition until each is well incorporated. Spread the batter into the greased bundt pan and bake for about an hour. When you remove from the oven, cool in the pan for about 15 minutes before transferring to a wire rack. and then cool completely.

To make the glaze, combine everything but the vanilla bean paste in a pretty big saucepan. The baking soda in this will cause an unbelievable amount of foaming for most of the time this cooks, so make sure to use a bigger pot than you think is necessary. Trust me, use something LARGE - I had to make a second time bc the first time if bubbled up so bad it took out the flame on my stove top...and the second attempt I still had to transfer it three times to a larger pot to avoid bubbling over. Bring it to a boil and continue cooking for about 15-20 minutes on low heat and stir every now and then. The only thing about this sauce is that you can't walk away from it because of the bubbling (which is a pain but the sauce is so good it will be worth it). When it starts to bubble too much to the top, simply pull of the heat for a moment until it calms down a bit and then return it to the heat. After about 15 minutes the foam will subside and you will see a stunningly beautiful amber color to the sauce and it will smell like toffee. Cook for maybe a few more minutes, stirring, until the amber color really deepens and then pull off the heat and add the vanilla bean paste or vanilla extract. Cool it to room temperature before pouring on the cake.
Drizzle the top of the cake and serve additional along side for slices.

The sweet potato cake can be made ahead of time, wrapped well, and frozen for up to three months. Do drizzle with glaze until ready to serve.

Calories: 528kcal | Carbohydrates: 86g | Fat: 19g