Sweet Potato Cake with Maple Pecan Glaze
Ingredients:
Cake:
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 cups sweet potatoes, cooked, peeled, and mashed
1 1/2 cups milk
2 eggs, beaten
2 teaspoons vanilla extract
1/2 cup (1 stick) butter, melted
Crumble Topping:
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1/2 cup butter, softened
Glaze:
2 cups powdered sugar
3 tablespoons milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup pecans, chopped (optional)
Instructions:
Preheat oven to 350°F. Grease a 9×13-inch baking dish with non-stick cooking spray; set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt; set aside.
In a medium mixing bowl, combine the mashed sweet potatoes and milk, then mix in the beaten eggs and vanilla extract.
Add the wet mixture to the dry mixture and stir just until combined. Add the melted butter and fold in until fully incorporated.
Pour the batter into the prepared baking dish.
Crumble Topping: In a medium mixing bowl, combine the brown sugar, flour, and cinnamon for the crumble topping. Cut in the softened butter until the mixture is crumbly. Sprinkle the topping all over the cake batter in the baking dish and use a butter knife to swirl it into the cake batter just a little bit so some of the topping settles down into the cake and some is on top.
Bake the cake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Glaze: In a medium mixing bowl, combine the powdered sugar, milk, maple syrup, vanilla extract, and ground cinnamon. Pour the glaze over top of the cake while it is still warm.
Slice and serve warm or at room temperature.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 12 slices
