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Sweet Potato Cake with Maple-Bourbon Pecans
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
110 minutes
Indulge in a decadent sweet potato cake infused with bourbon, maple syrup, and topped with crunchy pecans.
Ingredients:
  • 0.25 cup unsalted butter, softened
  • 0.25 cup light brown sugar
  • 0.25 cup pure maple syrup
  • 1 tablespoon bourbon
  • 0.5 teaspoon kosher salt
  • 2 cups chopped pecans
  • 1 teaspoon butter, or as needed
  • 3.25 cups all-purpose flour, plus more for dusting
  • 1.5 teaspoons baking soda
  • 0.5 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 4 large eggs, at room temperature
  • 2 cups mashed sweet potatoes
  • 0.5 cup buttermilk
  • 0.5 cup sour cream
  • 0.5 cup pure maple syrup
  • 0.25 cup unsalted butter, melted
  • 0.25 cup bourbon
  • 1 (7 ounce) can whipped cream, or as needed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and position the rack in the center. Line a baking sheet with aluminum foil.
  • In a medium-sized bowl, mix together softened butter and brown sugar until well combined. Add maple syrup, bourbon, and salt, then stir in pecans until coated. Set aside the topping.
  • Grease a 10-inch tube pan and line the bottom with parchment paper. Butter the parchment paper and lightly flour it. Spread the topping evenly into the pan and set aside.
  • Combine flour, cinnamon, baking soda, and salt in a bowl and whisk together.
  • In the bowl of a stand mixer, blend softened butter, sugar, and brown sugar until well combined, about 3 to 4 minutes. The mixture will have a slightly grainy texture. Incorporate eggs one at a time, mixing well after each addition. Don't forget to scrape down the sides of the bowl. Add sweet potatoes and bourbon, mixing until fully combined. Remember to scrape the bowl to make sure everything is thoroughly mixed.
  • Mix the buttermilk and sour cream together in a separate bowl.
  • Gradually add half of the flour mixture to the mixing bowl, blending on low speed until combined. Mix in half of the buttermilk mixture, scraping the bowl as necessary. Incorporate the remaining flour mixture and continue mixing. Finally, add the rest of the buttermilk mixture and blend on low speed until a thick and smooth batter forms.
  • Transfer the batter into the greased tube pan and set the pan on the lined baking sheet.
  • Bake in the preheated oven for 65-75 minutes or until a wooden skewer inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan.
  • Make the glaze by mixing maple syrup, melted butter, and bourbon in a bowl. After removing the cake from the oven, use a wooden skewer to poke holes in it, then pour half of the glaze over the cake's bottom.
  • Cool the cake on a wire rack for 20 to 25 minutes.
  • Carefully flip the cake onto a serving plate, peel off the parchment paper, then generously drizzle the remaining glaze on top. Enjoy with a dollop of whipped cream on the side.

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