Gluten-free Sweet Potato Bundt Cake with Brown Sugar Glaze
Move over pumpkin spice! This sweet potato bundt cake is the new fall favorite! Moist, delicious, filled with warm spices, and drizzled with brown sugar glaze.
I know everyone loves pumpkin spice, but how about sweet potato spice? Sweet potatoes have a naturally smooth, rich texture. This makes them perfect for using in baking. Adding them to breads and cakes keeps them perfectly moist and delicious. They're also one of the reasons my sweet potato brownie bombs have such a delicious texture and this cake isn't any different. Each slice is tender and packed with all of the classic warm fall spices. It's topped with a sweet brown sugar glaze that adds to the perfectly delicious flavors in the cake making it a superior combination!
This cake would be perfect to add to your Thanksgiving celebration. A wonderful change of pace from pumpkin spice everything. Added bonus - it feeds a crowd. You'll get enough slices to satisfy all your guests.
Let the baking begin!
TIPS AND TRICKS:
- All refrigerated ingredients should be room temperature unless stated otherwise.
- Always preheat your oven.
- If you can't find sweet potato puree in a can, just boil 2-3 sweet potatoes and blend them into a puree in your food processor.
- Be sure to generously grease and flour your bundt pan and get every little crevice to prevent sticking.
- Make sure you do not boil the butter, brown sugar, and milk for the glaze; just melt.
- There will be lumps in the glaze when you add the powdered sugar, but keep whisking and they will disappear.
