Sweet Potato Cake With Maple Frosting Recipes

Steps:

• Make the cake: Adjust the oven rack to the center position and preheat the oven to 350 degrees F (175 degrees C). Spray a standard 10-cup (2.5-liter) Bundt pan with cooking spray.
• In a large bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In the bowl of a stand mixer, beat the oil and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the vanilla and sweet potatoes and blend on low until thoroughly mixed. Gradually add the flour mixture and beat on low speed until just incorporated.
• Pour the batter into the prepared pan and smooth the surface. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
• Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the mascarpone, heavy cream, and sugar, then mix on low until uniform. Scrape down the sides if needed to ensure everything is getting mixed in. Add the vanilla bean seeds and the maple extract to the bowl. Mix to combine, then increase the speed and beat for 1 to 2 minutes, until the icing is nice and thick. Put the icing in an 18-inch (46-cm) pastry bag. Snip off the tip.
• When the cake is cool to the touch, use a back-and-forth motion to drizzle the top of the cake with the icing from the center to the outside and back again. Repeat until the entire cake is iced.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the oven rack in the center of the oven. Line a baking sheet with aluminum foil.
• Combine softened butter and brown sugar in a medium-sized bowl; stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans and mix until well coated. Set topping aside.
• Butter a 10-inch tube pan. Line the bottom of the pan with parchment paper; butter the parchment paper and lightly dust with flour. Evenly spread topping into the bottom of the tube pan and set aside.
• Whisk flour, cinnamon, baking soda, and salt together in a bowl.
• Mix softened butter, sugar, and brown sugar together in the bowl of a stand mixer. Mix on medium speed until well combined, 3 to 4 minutes; the mixture will be a bit grainy in appearance. Add eggs, 1 at a time, mixing on medium speed after each addition. Use a spatula to scrape down the bowl as needed. Add sweet potatoes and bourbon and mix on medium speed until well combined, scraping the bowl as needed.
• Combine buttermilk and sour cream in a separate bowl.
• Add 1/2 the flour mixture to the mixing bowl and mix on low speed until well blended. Add 1/2 the buttermilk mixture and beat on low until blended, scraping the bowl as needed. Add remaining flour to the mixing bowl and continue mixing. Add remaining buttermilk mixture and continue beating on low speed until batter is thick and smooth.
• Pour batter into the prepared tube pan and place pan on the prepared baking sheet.
• Bake in the preheated oven until a wooden skewer inserted in the center of the cake comes out clean, 65 to 75 minutes. Remove cake from the oven and leave in the pan.
• Prepare glaze by combining maple syrup, melted butter, and bourbon in a bowl. Use a wooden skewer to poke holes in the warm cake in the pan. Spoon 1/2 the glaze over the bottom of the cake.
• Allow cake to cool on a wire rack, 20 to 25 minutes.
• Invert cake onto a serving plate, remove parchment paper, and drizzle remaining glaze over the top of the cake. Serve with whipped cream.

Steps:

• For cake:
• Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
• Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
• For icing:
• Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)