Sweet Potato Yogurt Bundt Cake
- 1 1/2 sticks unsalted butter
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/4 cups sweet potato
- 3/4 cup yogurt
- 1 teaspoon vanilla
- 1 1/4 cups granulated sugar
- 3 large eggs
- put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
- Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together sweet potatoes, 3/4 cup yogurt, and vanilla in another bowl.
- Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
- Drizzle with your favorite frosting.
This looks so good. I like how dense and moist it looks.
ReplyDeleteI told Jake if you come for Christmas, the second you get here I'm going back on sugar.
(I did cheat last night with one bite of a peanut butter oreo chocolate banana cake that Jake ate in front of me. ONE bite. It was tiny, I promise. Practically sugar free.)
ooooooo. I think I'm going to make this one!
ReplyDeleteDa eu amo seu blog ... me da uma fome ...yummy
ReplyDeleteBeijos
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