Sweet Potato Pound Cake
This bundt cake has a dense but moist crumb and a simple glaze with maple syrup. It's sweet and flavorful, with the unmistakable warmth of Fall spices. It's just plain wonderful. It keeps well for several days and can be frozen.
For the cake:
1 cup unsalted butter, at room temperature
1 cup white granulated sugar
1 cup light brown sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 cups sweet potato puree (use homemade sweet potato puree or buy canned sweet potato puree)
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
OR 4 teaspoons apple pie spice (instead of the three spices above)
⅓ cup buttermilk
For the glaze:
1 cup powdered sugar
3 tablespoons maple syrup (or more if needed)
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