Autumn is one of the greatest seasons of all. The Fall season beams bright with red maples, sweet apples rushing to harvest, and locals baking pies and pastry filling the air with favorite fragrances. Highly praised by lovers of literature and poets alike, Autumn makes one thankful to be alive and cooking up delightful dishes featuring Austin’s best fresh produce. This sweet potato bundt cake with maple orange glaze is a beautiful dessert to serve at a fall dinner party. The sweet potatoes and apple sauce make the texture moist, soft, and fluffy!
Can I Use Canned Sweet Potatoes?
Of course! It’s much faster and already purred where you don’t have to worry about unwanted lumps. Otherwise I love using my potato express that my grandma gave me. It’s literally a potato bag (yes as seen on tv!) you pop in the sweet potato and microwave for five minutes and it’s ready to go! Alternatively you can bake them, but canned potatoes are just so easy!
Some Bundt Cake Tips!
As it goes for any cake, leave your butter and eggs out at room temperature for at least 30 minutes. To speed up the eggs, stick them in a bowl of warm water. For sticking issues, I have found that canola oil spray works wonders. The pastry brush butter and flour trick never worked for me, although a lot of bakers recommend this. I’ve also been using a silicon mold that is pretty awesome. You can rest it on a cookie sheet and then pour the batter in, and bake it on the cookie sheet to stabilize it.
Taste As You Make!
Just like cooking, taste the batter before baking. Don’t worry about raw ingredients, you’re just tasting it and making sure you don’t need more pumpkin spice or cinnamon. Throw in all the fall spices that your heart desires.
Le Glaze & Le Garnishes
Here’s a tip! If you want the glaze to be a tint of yellow, use a pinch of turmeric powder to brighten the color. Otherwise, it will be white, which is fine, but color makes any cake pop!
To make curly oranges, cut an orange in half, peel out the orange, just eat it! Cut it in half again so it is in a half moon shape. Then take the peel and curl it up like a spring in a mattress. Hold for thirty seconds and release. It should stay wound up and you can use these to decorate the cake along with some beautiful goldenrod flowers.
Sweet Potato Bundt Cake with Orange Maple Glaze
This bundt cake is flavorful, bursting with fall flavors with a hint of citrus in the glaze. The sweet potatoes and apple sauce make the texture moist, soft, and fluffy!
- Prep Time20 min
- Cook Time55 min
- Total Time1 hr 15 min
- Ready in1.5 hours
For the Cake
- 1/2 cup butter (one stick)
- 1/2 cup olive oil
- 1.5 cups mashed sweet potatoes (puree from a can is fine)
- 1/2 cup unsweetened cinnamon apple sauce
- 3/4 cup oat milk
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 1/3 teaspoon baking soda
- 1/2 t. salt
- 1 t nutmeg
- 1.5 teaspoons pumpkin spice
For the Glaze
- 1.5 cups powdered sugar
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 teaspoon maple
- Pinch of cinnamon
Preparing the spices
Preheat oven to 350 degrees. Grease a bundt pan with non stick cooking spray. Canola or olive oil spray works best. Make sure your eggs and butter are at room temperature.
Peel and chop sweet potatoes (about 2 medium sized) and either roast them for an hour at 350 degrees or steam them for 15 minutes so they are easily mashed. Mash them and make sure to eliminate all lumps. You can easily use a can of purred sweet potatoes as well.
With a standing mixer or handheld electric mixer, beat eggs and sugar at high speed until fluffy. Reduce speed a little, and add in oil, softened butter and vanilla. Add in apple sauce.
In a separate bowl, sift together all dry ingredients. Alternate mixing in the flour mixture and the oat milk until smooth. The batter will be pretty thick. That is normal.
Pour batter into the prepared bundt pan. Bake for 55 minutes to an hour until a toothpick comes out clean. Let cool for ten minutes, then invert bundt onto a pan.
While the cake is baking, make the glaze. Whisk together all ingredients. If it’s too runny, add a tablespoon of powdered sugar at a time until desired consistency.
To make orange curls, slice an orange and then slice in half so you have a half moon shape. Eat the orange and take the peel and curl up like a coil. Squeeze together for 30 seconds and garnish the cake with it!