Indulgent Sweet Potato Apple Cake with Brown Sugar Glaze
This Sweet Potato Apple Cake blends sweet potatoes and apples with warm spices for a delightful, moist dessert perfect for autumn gatherings.
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Servings: 8 slices
Calories: 320kcal
Equipment
- Baking Pan
- mixing bowls
- whisk
- Grater
Ingredients
For the Cake
- 1.5 cups cooked and mashed sweet potatoes about 2 medium sweet potatoes
- 2 cups grated Gala apples can substitute with Honeycrisp or Fuji
- 1.5 cups all-purpose flour consider replacing half with whole wheat flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.5 cups vegetable oil can swap with melted coconut oil
- 1 cups light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
For the Optional Glaze
- 0.25 cups unsalted butter melted
- 0.5 cups light brown sugar
Instructions
How to Make Sweet Potato Apple Cake
- Prepare Sweet Potatoes: Wash, peel, and cook the sweet potatoes until tender—either boil for 20-30 minutes or roast at 400°F (200°C) for about 45 minutes. Once soft, mash them to yield about 1½ cups of creamy goodness.
- Grate Apples: Peel, core, and coarsely grate the Gala apples. Make sure to lightly squeeze out excess moisture, but retain some juice to enhance the flavor in your cake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Combine Wet Ingredients: In another bowl, mix the vegetable oil, light brown sugar, eggs, and vanilla extract until smooth. Stir in your freshly mashed sweet potato and grated apples until well incorporated.
- Combine Mixtures: Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
- Bake: Preheat your oven to 350°F (175°C). Pour the batter into a greased baking pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool & Glaze: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. For the optional glaze, whisk together melted butter and brown sugar, then brush it over the warm cake.
Notes
Serve warm with a dollop of crème fraîche or a scoop of vanilla ice cream for an indulgent touch.
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 46g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2000IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg