Sweet Potato Cake with Rum Caramel Glaze
Sweet Potato Cake with Rum Caramel Glaze
The crazy Aprilwetter & increased lockdown restrictions here in Munich has put a little damper on things lately but nothing cake can’t solve, right? If you’ve been following along for a while, you’ll know that I LOVE using fresh fruits & veggies in my desserts – especially unexpected veggies (Parsnip cake, anyone?)! Sweet Potato is one of my favorite vegetables to bake with. It adds a natural sweetness & gives your dessert great texture. By whipping the eggs & sugar together at the beginning of this recipe, the batter will remain light & fluffy even after you’ve added the mashed sweet potato! What’s your favorite vegetable to bake with!?
Happy baking & don’t forget to tag @nickxfritz_munich in your snaps because we love seeing your creations!
Quantity: 1 bundt cake or 1 2-layer cake, both serve 10-12 (Don’t have a bundt cake? Check out my favorite one on Amazon!)
Ingredients:
For the cake:
- 2 large / 3 medium sweet potatoes
- 4 eggs
- 400g / 2 c granulated sugar
- 60ml / ¼ c dark rum
- 250ml / 1 c mild flavored plant-based oil (I always bake with sunflower oil)
- 1 TL / 1 tsp pure vanilla extract
- 770g / 3 cups all-purpose flour
- 1 TL / 1 tsp baking powder
- 1 TL / 1 tsp baking soda
- Pinch of salt
- 1 ½ TL / 1 ½ tsp cinnamon
- ½ TL / ½ tsp nutmeg
- 175ml / ¾ c buttermilk
For the glaze:
- 60ml / ¼ c dark rum
- 75g / ¼ c butter
- 2 EL / 2 tbsp heavy cream
- 100g / ½ c raw sugar
- 1 EL / 1 tbsp molasses
- 1 EL / 1 tbsp maple syrup
Instructions:
To make the cake:
- Wash & peel the sweet potatoes. Cut them up into ~4-6cm pieces & pop them into a pot. Cover with water & boil until the potatoes break easily when stabbed with a fork. Drain the water & let the potatoes cool slightly. Once cooler, roughly mash them up & set aside. Pro tip: keep an eye out for very stringy bits that don’t mash – remove these!
- While your potatoes are cooking, preheat oven to 175°C & generously grease a bundt pan
- Add the eggs to a mixing bowl & using a stand- or hand-mixer, lightly beat the eggs to combine them. Once the yolks are broken up & the color is homogenous, add the sugar. Beat the eggs & sugar on medium-high for a few minutes until the mixture is lighter in color & fluffy
- Add the vanilla, plant-based oil, & rum to the egg & sugar mixture. Mix well
- Add the mashed potatoes, again mixing well & pausing to scrape down the sides / bottom
- In a separate bowl, combine the remaining dry ingredients (flour, baking soda & powder, salt, & spices)
- Alternately add the dry ingredients & buttermilk to the sweet potato mixture (dry mix, milk, repeat), mixing & scraping down the sides between each addition
- Once the mixture is thoroughly combined, pour the batter into your prepared bundt pan
- Bake in the middle of the oven for 60-70 minutes, rotating the pan after 30 minutes
- Pro tip: use a toothpick or wooden skewer to check if the cake is finished baking. Insert the toothpick into a deep section of the cake & pull it out. If there is wet batter stuck to the toothpick, you know your cake needs a little longer
- Once done, remove the cake from the oven & run a thin knife around the edges of the pan to loosen the cake & prevent sticking. Let cool slightly in the pan (~10-15 minutes) before taking the cake out
To make the Rum Glaze:
- Add the rum, butter, sugar, cream, molasses, & maple syrup to a heavy bottomed pot. Using a heatproof whisk, stir the mixture over medium heat until the sugar & butter is melted
- Bring the mixture to a boil for ~5 minutes, stirring occasionally to avoid burning, until the glaze thickens
- In the meantime, take the cake out of the bundt pan – a feat in itself, I know
- Pro tip: place an upside-down plate onto the top of the bundt pan, hold the plate tight to the top of the pan & flip it over. The loosened cake should “fall” out onto the plate
- Use a wooden skewer to poke holes all over the top of the cake – this allows the glaze to absorb better
- Once the glaze is finished, spoon half of it (while still hot!) over the cake. Let the cake & glaze cool down before pouring the rest of the glaze on the cake. Serve immediately or cover & store at room temperature
- Enjoy!
P.S. if you’re making the layer cake version instead, follow the instructions until step 8. Instead, divide the batter evenly between cake pans & bake for 35-45 minutes, making sure to rotate the pans halfway through. The glaze could serve as a filling to the layer cake & check out our Cream Cheese Frosting Recipe in step 8 for frosting inspiration here!
Happy Baking!
Post a pic and tag us @nickxfritz_munich with your version!
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