This bundt cake is good if you like sweet potato. And good if you like maple. And REALLY good if you like bourbon (look at me hitting all the food groups). I tweaked a Martha Stewart recipe because if you’re going to make a thanksgiving-ish bundt cake, you might as well take advantage of the fact that a bundt pan looks like half a pumpkin. I feel like Martha more than anyone should have realized that. Maybe this is from Martha’s “dark phase” when she was diy’ing bags of microwave popcorn. I mean, come on. Back to this cake. I hope you make it and I really hope that you have fun trying to make them look like pumpkins.
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Sweet potato maple bourbon ingredients
- 1 ½ cups (300 grams) firmly packed dark brown sugar
- 1/3 cup (76 grams) unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup cooked and mashed sweet potato
- 1 teaspoon pure vanilla extract
- 2 3/4 cups (344 grams) all-purpose flour
- 3/4 cup milk (184 grams)
- 1/3 cup maple bourbon or regular bourbon or apple juice
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon salt
- Nonstick cooking spray with flour
- 3 tablespoons chopped pecans
- Maple Bourbon Syrup (recipe below)
- Wafer cookies (optional)
Maple bourbon syrup ingredients
- 1 cup of sugar
- ½ tsp maple or vanilla extract
- 1 teaspoon of butter
- 2 tablespoons of maple bourbon, or regular bourbon
- Powdered sugar, optional
Instructions
Step 1
Preheat oven to 325 degrees. Apply a coat of Bundt Gunk to your bundt pan. You can also use non-stick spray or butter. You can use a ten cup bundt pan, a twelve cup bundt pan, or, like me, two 3-cup bundt pans and layer them to look like a pumpkin, and twelve mini bundts.
Step 2
Add the chopped nuts to your pan and swirl them around so that they coat the inside of your pan. They will adhere to your Bundt Gunk very nicely! If you are using a mini bundt pan, then just add a sprinkle of nuts the bottom of each mini bundt pan.
Step 3
With a hand-held mixer, or with a stand mixer with paddle attachment, cream together brown sugar, butter, and eggs until very light and fluffy (about two minutes). Add the sweet potato to the bowl and mix until combined. Add vanilla, milk, and bourbon and mix to combine again.
Step 4
In a separate bowl, whisk flour, baking powder, pie spice, and salt. Add your dry ingredients to your wet ingredients and mix until just combined.
Step 5
Bake until a toothpick inserted in the center of the cake comes out clean:
50 to 60 minutes for a 10 cup or 12 cup bundt
25 minutes for a 3 cup bundt // 15 minutes for mini bundts
Let cool 10 minutes. Remove from pan and cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.
Instructions – Maple Bourbon syrup
Step 1
In a small saucepan, bring your regular white sugar and water to a boil and stir until all the water dissolves and it thickens, about five minutes. Stir continuously. Add butter, extract, and bourbon. Cook until it thickens, about six to seven minutes. Stir continuously.
Step 2
If you are sandwiching your bundts together to look like pumpkins, I would add a few tablespoons of the syrup to a cup of powdered sugar to make an icing to help hold the bundts together, but just using the syrup should work fine too.
Step 3
If you are styling your mini bundts to look like pumpkins, trim a wafer cookie to look like a stem.
Recipe tweaked from Martha Stewart’s Sweet Potato Cake
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