- 15 minutes
- 1 hour
Cinnamon and sweet potato – two flavors that remind us of fall. With this dessert recipe, you can enjoy both of them together in one decadent and tender Bundt cake. Perfect for your Thanksgiving meal or any autumn evening after dinner, your whole family is sure to love this cake. And with its maple-flavored drizzle, our Cinnamon-Swirl Sweet Potato Bundt Cake recipe pairs perfectly with a glass of cold milk, a fresh-brewed cup of decaf coffee or even hot tea.
- Preheat oven to 350°F and grease a 12-cup Bundt pan. In a small bowl, make the cinnamon-swirl by whisking together cinnamon, melted butter and brown sugar with a fork. Set mixture aside.
- In a standing mixer with a paddle attachment or hand mixer, cream together sugar, butter and salt. Add eggs one at a time and beat until just combined. Beat in vanilla extract, then beat in the sweet potato.
- In a separate bowl, whisk together cinnamon, baking soda and flour. Add dry ingredients gradually to the wet mixture, 1/2 cup at a time. Pour half of the batter into the Bundt pan, topping it with the cinnamon-swirl mixture. Pour over the remaining batter and bake for 1 hour, or until inserted toothpick comes out clean.
- Allow the cake to cool entirely before inverting onto a cooling rack. Whisk together powdered sugar, maple syrup and milk for glaze, then drip generously over the cake and serve.