The last few months of being somewhere can be summed up in lasts. The last time you get to go to that restaurant you’ve shared memories with other souls over incredible food.
And this cake was the last Bundt I got to create here. Bundt cakes are one of my favorite things to bake. Not once have I put a mixture into one of those tins and had a failure.
I don’t want to say foolproof, but if cakes are a little scary then give this a go and I’d love to hear how you go.
Sweet potatoes are one of those pantry staples in Winter and the honey glaze here adds a layer to the warmth of this cake.
Sweet Potato Bundt Cake with Honey Glaze
125g butter, softened
1/2 cup superfine sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup plain greek yogurt
1 cup sweet potato, cooked until soft and pureed
2 1/2 cups plain flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 cup honey
2 tablespoons water
Greaseproof a bundt tin and preheat the oven to 180ºC/350F.
Cream the butter and sugars in a bowl until well combined.
Add the eggs and beat until well combined.
Add the sweet potato and combine.
In a separate bowl combine the flour, baking soda and baking powder.
Add to the sweet potato mixture and beat until just combined.
Pour into the prepared tin and bake for approximately 45 minutes or until a skewer comes out clean.
Allow to sit for 5 minutes, then turn onto a plate to cool.
While the cake is warm, place the honey and water in a heatproof bowl and place on high in the microwave until warm and smooth for 20 seconds.
Brush over the cake carefully until well glazed.
Slice and serve.