Sweet Potato Cinnamon Bundt Cake With Orange Glaze |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 16 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Better Homes And Gardens Heart Healthy Living. Ingredients:
nonstick cooking spray |
1/2 cup butter, softened |
1/2 cup granulated sugar |
2/3 cup brown sugar, divided |
1 egg |
2 egg whites |
15 ounces sweet potatoes, drained and mashed |
2 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
3 1/2 teaspoons ground cinnamon, divided |
1 cup plain nonfat yogurt |
1 teaspoon vanilla |
1/2 cup chopped pecans |
1 cup powdered sugar |
2 tablespoons orange juice |
1 teaspoon lemon juice |
lemons (optional) or orange wedge (optional) |
Directions:
1. Preheat oven to 350°F; spray a 10-inch fluted tube pan with nonstick cooking spray; set aside.
2. In a large bowl, beat together butter, granulated sugar, 1/3 cup brown sugar, egg, and egg whites until light and fluffy. Add sweet potatoes and mix well. In a medium bowl, combine flour, baking powder, baking soda, and 2 teaspoons cinnamon. Gradually add flour mixture to sweet potato mixture alternating with yogurt, beginning and ending with flour mixture. Add vanilla.
3. In a small bowl, combine pecans with remaining 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.
4. Spread 1/3 of the batter into prepared pan. Sprinkle with half the pecan topping. Repeat layers, ending with final 1/3 of the batter. Bake for 40-45 minutes or until a toothpick, inserted, comes out clean. Cool in pan for 10 minutes. Invert onto serving plate.
5. In a small bowl, whisk together powdered sugar, orange juice, and lemon juice. Drizzle over warm cake. Garnish with lemon or orange wedges, if desired.
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