A cake so easy, you’ll want to make it every weekend.
And while we love ourPumpkin Bundtrecipe, this sweet potato cake is a sleeper hit in the making.
Moist, tender, and with different easy glaze options, thisBundthas it all.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Our vanilla glaze might be better suited to those looking for a classic Bundt look.
Coat a 10- to 12-cup Bundt pan with baking spray.
Add vanilla; beat until combined.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Whisk together sweet potato puree and buttermilk in a medium bowl.
Transfer batter to prepared Bundt pan.
Tap pan on counter to release any air bubbles.
Let cake cool in pan for 10 minutes.
Invert cake onto a wire rack; remove pan, and let cool completely, about 1 hour.
Pour preferred glaze over cooled cake; sprinkle evenly with pecans, if desired.
Let set for 30 minutes before serving.
Remove from heat; whisk in 1 Tbsp.heavy whipping creamand 1/4 tsp.kosher salt.
Let cool 15 minutes before using.
