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Sweet Potato Bundt Cake recipe

Sweet Potato Bundt Cake.

No one will know this deliciously moistsweet potato spice cake is low-fat…unless you tell them.

Recipe: Sweet Potato BundtCake

1/2 cup granulated sugar
1/2 cup ‘1/3 less fat’ margarine
3 large egg whites
1 large egg
2 (15-ounce) cans sweet potatoes, drained and mashed (about 2cups) or 2 cups cooked, mashed fresh sweet potatoes
2 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon vanilla
2 tablespoons flaked coconut

  • Preheat oven to 350°F (175°C).
  • In large bowl, beat together sugar andmargarine until blended. Add egg whites and egg, one at a time,beating well after each addition. Mix in sweet potatoes.
  • In another bowl, mix together flour, cinnamon,nutmeg, baking powder and baking soda. Gradually add flour mixtureto first mixture, beating well after each addition. Add vanilla.
  • Pour half of batter into a 10-bundt pancoated with nonstick cooking spray and dusted with flour. Sprinklecoconut over batter. Cover with remaining batter.
  • Bake for 50 minutes to 1 hour or untila wooden toothpick inserted in center of cake comes out clean.
  • Cool in pan on wire rack for 10 minutes;invert to serving platter.

    Optional Glaze: In small bowl, mix together1 cup confectioners’(powdered) sugar, 2 tablespoons milkand 1/2 teaspoon almond extract. Drizzle over cooled cake.

    Makes 16 servings.

    Nutritional Information Per Serving (withoutglaze): CAL 194.9 (16% from fat); FAT 3.717g; PROTEIN 3.211g;CARB 37.81g; CHOL 13.25mg; SODIUM 209.2mg

    Recipe and photograph courtesy of LouisianaSweet Potato Commission. Created by Louisiana Sweet Potato Commissionspokesperson, Holly Clegg.


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