I´ve realised that I prefer baking when it starts getting cold. Baking this Sweet Potato bundt cake topped with a salted caramel cream cheese sauce, was on one of those days…
I really love baking and I´m sure the majority of you will be able to relate when I say that when I don´t make something new every few days I start getting itchy fingers.. Once I went a week without baking and it felt like my creative side had died.. an unnatural death!!! It was terrible.. Really!! 🙂
I just love the flavours of this cake.. First off I used sweet potato that I grilled in the oven, added it to cake batter that is spiced with cinnamon and ginger and finally added some pecan nuts.. The original recipe contained raisins but I took them out and replaced them with the flavour of ginger (which I love by the way..). I am not apposed to using raisins and to be honest if I had some spare, I probably would have added them too..
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder (Read carefully.. its 1 tablespoon not ´1 teaspoon)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups (aprox. 2 sweet potatoes) pre-cooked sweet potato (I grilled mine in the oven)
- 3 eggs
- 3/4 cup warm water
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup toasted walnuts, crushed
- 200g sugar
- 200ml cream
- 50g unsalted butter
- pinch of salt
- 150g cream cheese
Instructions
- Preheat oven to 325ºF (160-165ºC).
- Lightly grease your pan. In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger and salt. Set the mixture aside.
- In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs.
- Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract.
- Stir in the dry ingredients until homogenous then fold in the walnuts.
- Spoon the batter into the prepared bundt pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour (it could take a bit longer..).
- Let the cake cool in the tin for 15 minutes before taking it out.
- Heat the sugar on medium high until dissolved completely and the colour is amber, now quickly (but carefully) add your cream and mix well, now add your butter and lastly the pinch of salt.
- Add your cream cheese last and keep stirring while on medium heat until all the cream cheese has dissolved (it will seem lumpy initially but eventually it will melt into the mixture and you will be left with an amazing sauce.
Happy Sweet Potato Bundt Cake Baking!!
Johlene
xoxo
Hola Johlene, he conocido tu blog a través del concurso de Manzana & Canela, en el que también participo. Vaya pinta que tiene este bundt cake, super apetecible. Gracias por la receta. Mucha suerte en el concurso. Un besico.
Hola Tatiana, muchas gracias por tu comentario. Mucha suerte a ti también!! Un beso grande!!
No sé como sabrá… ¡¡pero vaya pinta que tiene!!
Te he conocido gracias al concurso de “Manzana & Canela” en el que también participo y seguro que volveré a pasar por aquí.
¡Mucha suerte!
Un besito.
Ah muchisimas gracias, me alegro que te guste! Voy a ver tu blog ahora 🙂 Un beso!
This cake has my mouth watering! It is perfect for fall with the spices and that glaze. I have to bake at least once a week or I feel totally overwhelmed, but if I try to bake too much, then I get stressed about it. It’s all about balance.
Yes you are so right, it´s all about balance.. Thanks so much for your comment!! Have a lovely week! Xx
I love that this is a sweet potato bundt cake, perfect Fall harvest freshness! Thanks for sharing!
Hey there, thanks so much for your comment!! Xx
Yes, I’m with you–autumn baking is the best!! So cozy and totally makes you want to curl up by a fire with a big plate of something…baked good-sy. 🙂 This bundt cake looks like the perfect comfort dessert!
Yes and while we curl up by the big fire and consume loads of comfort food we should try to get to the gym too! lol! Habe a great weekend Xx
My goodness, I had a friend once bring something like this to my place for dinner (I think it might be the same recipe actually). Anyhow, I had seconds (and a half). So good!
Hey yes it´s the recipe from Dave Lieberman, I just made a few changes but you are so right it´s really good.. very bad for being on a diet 🙂 Have a great weekend! Xx
Uy uy nueces canela jengibre… Eso huele a otoño!!! Es estupendo, me encantaría tener un trocito para acompañar mi café ahora mismo!
Sí, estoy contigo… Ahora apetece mucho mucho encender el horno 😉 Un besote nena!!
Sí 🙂 me encanta los olores de jengibre con canela y nueces!! Gracias x tu comentario Lola!! Un beso y feliz
finde 😉
Potatoes… looks good… But I’m still waiting for the chicken!!!
Sweet potatoes.. not potatoes.. haha! If you want chicken you need to visit the blogs that make food not dessert 😉
Que pinta tan buena tiene se le ve delicioso, me quedo como seguidora besos
Hola Adita 🙂 Muchas gracias por tu comentario tan amable!! Un beso X
Que brundt cake mas espectacular! te queda un trocito??
bess
Claro que sí!! 🙂 Un beso Marga X
Qué maravilla de Bundt Cake!!!
La salsa de caramelo que le has puesto es todo un acierto, ya me estoy imaginando el contraste de sabores de las especias y el caramelo salado mmm….
Un beso!
Muchas gracias Noemí!! Un beso a ti también X