Sweet Potato Cake with Maple Pecan Glaze
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
1/2 cup milk (any type)
1 teaspoon vanilla extract
For the Maple Pecan Glaze:
1/4 cup unsalted butter
1/4 cup pure maple syrup
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 teaspoon vanilla extract
Instructions:
1. Prepare the Sweet Potato:
Preheat your oven to 375°F (190°C).
Bake the sweet potato for about 45-60 minutes, or until tender. Let it cool, then peel and mash until smooth. You’ll need about 1 cup of mashed sweet potato.
2. Make the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the mashed sweet potato, milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
3. Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Maple Pecan Glaze:
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