Cinnamon Crusted Sweet Potato Bundt Cake with Honey Glaze ~ Improv Challenge

by FoodBabbles on November 15, 2012

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Guess what today is? Today is National Bundt Cake Day! Who knew? Not me, until about two weeks ago when the BundtaMonth crew mentioned it and said, “Hey, let’s do double bundts this month. Who’s in?” Given my newfound love of bundts are all flavors and combinations, I was totally in. Shortly thereafter, I remembered that November 15th was also Improv Challenge reveal day. So what’s a bunt-lovin’ girl to do? Improvise, of course!

This month for Improv Challenge, our ingredients were sweet potatoes and honey. I immediately knew I could make this work. Although, I have a confession to make. I don’t like sweet potatoes. I mean, I really don’t like sweet potatoes. I truly want to! I keep trying them because I know they’re good for me. I’m an Irish girl so it’s practically in my blood to love white potatoes and that I do. I could eat any variety of white potato daily and not complain one bit. Heck, I could make just those potatoes my meal all in itself. But throw me a sweet potato and I’ll really need to work to get it down. I’ll eat them but I won’t enjoy them very much.

But I’ve never tried sweet potatoes in a dessert before. I’ve always figured, I don’t like them baked, mashed or as fries. I don’t like them sprinkled with brown sugar and cinnamon. Why would I like them in dessert form? So, no I’ve never made or had sweet potato pie. After this bundt, I’m thinking that’s about to change. I pleasantly found that I like sweet potatoes baked into a cake.

This sweet potato cake with brown sugar, cinnamon, a little nutmeg, allspice and apple cider is the way to go! Oh but then I stepped it up a notch with a cinnamon streusel topping that actually becomes the bottom. Now, what about that honey? One of the best things about a bundt cake is either dusting or glazing. I made a honey glaze for the top that was the perfect drizzle over the top. This cake is autumn perfection. It would be a welcome addition to any brunch or a little dessert after a nice family dinner. We really enjoyed this and I think you will too.

Enjoy!

~K

One Year Ago: Toffee Apple Bars

Two Years Ago: Banana Applesauce Cake with Banana Cream Cheese Icing

Cinnamon Crusted Sweet Potato Bundt Cake with Honey Glaze

Prep Time: 30 minutes

Cook Time: 60 minutes

Yield: 1 bundt cake

Cinnamon Crusted Sweet Potato Bundt Cake with Honey Glaze

Sweet potato bundt cake with a cinnamon streusel crust and drizzled with a honey glaze.

Ingredients

    For Cake:
  • 1 1/2 cups firmly packed dark brown sugar
  • 1/3 cup unsalted butter, softened
  • 2 large eggs
  • 1 1/4 cup cooked sweet potato, mashed
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 3/4 cup milk
  • 1/3 cup apple cider
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 3/4 teaspoon salt
  • For Streusel:
  • 2/3 cup firmly packed dark brown sugar
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 4 Tablespoons unsalted butter, melted and cooled
  • For Glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 2 tablespoons honey

Instructions

  1. Preheat oven to 325 degrees. Thoroughly grease and flour a bundt pan and set aside.
  2. In a small bowl, combine the brown sugar, flour and cinnamon. Drizzle over the melted butter and using a fork or your fingers, mix the ingredients until well blended and small crumbs form. Place in the refrigerator while you make the cake batter.
  3. In a large bowl, cream together brown sugar, butter, and eggs until very light and fluffy using an electric mixer. Add sweet potato and vanilla and combine. Mix in flour, milk, apple cider, baking powder, cinnamon, nutmeg, allspice, and salt just until combined.
  4. Pour the batter into the prepared bundt pan. Top with half the streusel and gently swirl into the batter. Add remaining streusel on top.
  5. Bake in the center of the oven for 55-65, or until a skewer inserted in the center of the cake comes out clean.
  6. Cool for 10 minutes in the pan. Invert and remove bundt pan. Cool completely on a wire rack.
  7. In a small bowl, combine the confectioners' sugar, milk and honey. Drizzle over cooled cake.
  8. Enjoy!
http://foodbabbles.com/2012/11/cinnamon-crusted-sweet-potato-bundt/

Here are some other fabulous bundts to check out in celebration of National Bundt Cake Day!

BundtaMonth

Chocolate Ganache Draped Banana Bundt Cake and Earl Grey Chocolate Bundt Cake by Laura | The Spiced Life

Chocolate Hazelnut Baby Bundt Cakes by Paula | Vintage Kitchen Notes

Coconut and Rum Bundt Cake for National Bundt Cake Day by Carrie | Poet In The Pantry

Cream Cheese Swirled Chocolate Bundt Cake by Anuradha | Baker Street

Tunnel of Fudge Bundt Cake with Hazelnuts by Alice | Hip Foodie Mom

Vanilla Bundt Cake with Caramel Glaze by Lora | Cake Duchess

 

Now don’t forget to check out what the other Improvers made with their sweet potatoes and honey!



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{ 37 comments… read them below or add one }

Melody♪♫ November 15, 2012 at 9:39 am

Beautiful cake! I believe I should try it with my GF flours & see if I can get it to look like your lovely bundt.

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Anna @ Crunchy Creamy Sweet November 15, 2012 at 10:21 am

I love bundt cakes! Yours looks delicious! Love the cinnamon sweet potato combo – YUM!

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Kate November 16, 2012 at 8:39 pm

Thanks Anna! If you like bundt cakes, there’s no shortage of those around here these days. If you’re interested, you should join us for BundtaMonth! Tons of bundt lovin’ fun each month ;)

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Jessica@AKitchenAddiction November 15, 2012 at 11:55 am

Love the sound of this bundt! The flavor combo of cinnamon, honey, and sweet potato sounds perfect!

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Kate November 16, 2012 at 8:43 pm

Thanks Jessica! I’m so glad you like it.

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Robyn November 15, 2012 at 6:11 pm

Bunt cake and Streusel topping … how can you go wrong with that? Looks yummy and I bet your house smelled heavenly!

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Kate November 16, 2012 at 8:43 pm

Oh, Robyn… I wish you could have had a whiff. Amazing smells coming from my kitchen that day!

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ChristineM November 15, 2012 at 7:01 pm

don’t ya know everything tastes better in cake form Kate? ha ha. I love sweet potatoes with a little crunch, so your streusel topping fits my pallet just fine

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Kate November 16, 2012 at 8:46 pm

So true Christine!! So glad you like this particular one.

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Teri @ The Freshman Cook November 15, 2012 at 7:43 pm

What a gorgeous cake! It definitely says fall! Yummy!

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Kate November 16, 2012 at 8:46 pm

Thanks Teri! So glad you like it.

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Carrie @ poet in the pantry November 15, 2012 at 7:50 pm

I don’t like sweet potatoes either. Though sweet potato fries are growing on me. (Anything fried is good, though, so that doesn’t count!) I wonder if a sweet potato dessert would do the trick…?

Beautiful bundt cake!

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Kate November 16, 2012 at 8:49 pm

Anything fried is automatically good! ;) I’m glad you like this cake and I’m willing to bet money that you would enjoy sweet potatoes in cake form. So good!

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Mel November 15, 2012 at 8:23 pm

What a beautiful cake! The glaze sounds wonderful with it!

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Kate November 16, 2012 at 8:50 pm

Thank you Mel! The glaze was definitely good but this cake would actually be good with no glaze at all :)

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Lisa~~ November 15, 2012 at 9:55 pm

I adore sweet potatoes in any form, glad that you found a way to love them too, and a delicious recipe to boot!

My sweet potato & honey recipe: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp.

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Kate November 16, 2012 at 8:52 pm

Thanks Lisa! I’ll be looking forward to seeing your recipe too. I’m slowly but surely catching up ;)

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sara November 15, 2012 at 11:28 pm

This looks delicious. I love bundt cakes, and I love that you can use sweet potatoes in baked good without even tasting it. Great improvisation!!!

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Kate November 16, 2012 at 8:52 pm

Thank you, Sara! I’m so glad you like this cake. You’re right, you don’t really taste the sweet potatoes too prominently. Probably the reason I enjoyed this cake so much ;)

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Jess November 16, 2012 at 12:18 am

Gorgeous! I love all of the flavors in this.

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Kate November 16, 2012 at 8:53 pm

Thank you Jess!

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Paula @ Vintage Kitchen November 16, 2012 at 8:25 am

I love when the streusel becomes the bottom. And I love honey and sweet potatoes too. So this bundt cake sounds amazingly delicious to me!

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Kate November 16, 2012 at 8:54 pm

Thank you Paula! This is the first time I used streusel as a bottom “crust” and I really enjoyed it. That will be something I’ll have to try again in the future. Glad you liked it!

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Alice @ Hip Foodie Mom November 16, 2012 at 12:34 pm

Love this!!! Sweet potatoes and honey? oh my!!! looks delicious and so pretty!!!

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Kate November 16, 2012 at 8:54 pm

Thank you Alice!!

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Lora @cakeduchess November 16, 2012 at 10:49 pm

I just love the idea of sweet potatoes and honey is a bundt. Your bundt is beautiful, Kate. I bet it was so moist and full of fall flavor:)

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Kate November 19, 2012 at 11:00 am

Thank you Lora!

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Anna @ hiddenponies November 16, 2012 at 11:25 pm

This looks moist and delicious! I also keep wanting to like sweet potatoes more…I could get behind them in cake I’m sure :)

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Kate November 19, 2012 at 11:00 am

In cake form, I bet you’ll like them! Thanks Anna!

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Kristen November 17, 2012 at 11:03 am

Isn’t it funny how baking things in cakes and other baked goods hides whatever it is that we don’t like about them? Your bundt is beautiful. I really like that crunch on the bottom.

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Kate November 19, 2012 at 11:03 am

It’s a wonderful wonderful thing ;) Thanks Kristen!

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Laura November 17, 2012 at 3:06 pm

Love this! Love that you combined the challenges and love that you discovered you love sweet potatoes in baking. Beautiful cake!

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Kate November 19, 2012 at 11:05 am

Thanks Laura! I had a mini panic attack when I realized I had committed to two things on the same day so I was pleased when I realized I could do both!

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Brianne @ Cupcakes & Kale Chips November 17, 2012 at 7:51 pm

Kate, this sounds incredible!! I could totally eat this for breakfast, umm, I mean dessert :-)

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Kate November 19, 2012 at 11:06 am

It has veggies so I think you can eat it for breakfast guilt-free ;)

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Baker Street November 19, 2012 at 6:23 am

What a gorgeous cake, Kate and the combination is just terrific! YAY for National Bundt Day :)

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Kate November 19, 2012 at 11:08 am

Thanks An! So glad you like it. It was a great combination of fall flavors.

Reply

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