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Sweet Potato Maple Cake

This sweet potato cake is filled with the best fall inspired flavors of maple syrup, pecans, cinnamon, brown sugar and nutmeg. The crumble topping not only adds for texture but a nutty and earthy flavor. A simple cake that can be prepared in no time.
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Prep Time 20 minutes
Cook Time 1 hour
Course Cake, Dessert, High Tea, Sweet tooth, tea time
Cuisine American
Servings 8 people

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Fork
  • 9inch Round Cake tin
  • Baking paper

Ingredients
  

Cake -

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup maple syrup
  • 1/2 cup oil
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • Pinch of salt
  • 1 cups sweet potato boiled & mashed
  • 1/4 cup pecans toasted

Crumble -

  • 2 tbsp flour
  • 2 tbsp oats
  • 2 tbsp oil
  • 2 tbsp demerara sugar
  • 1/2 tsp cinnamon powder
  • 2 tbsp Pecans chopped

Icing -

  • 1/4 cup icing sugar
  • 1 tsp maple syrup
  • 1 tbsp milk
  • Pinch of salt

Instructions
 

  • To make the cake, preheat the oven to 180℃.
  • Add the sugars, maple syrup, oil and eggs in a large bowl and whisk until smooth.
  • In another bowl add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, pecans and stir to combine.
  • Add the dry ingredients into the wet ingredients in 3 parts. Alternating with the mashed sweet potato. Keep whisking until smooth.
  • Line a 9 inch round cake tin with a little baking spray and baking paper. Pour the batter into the tin.
  • To make the crumble: Mix all the ingredients in a small bowl until lumpy but combined. Sprinkle over the cake batter.
  • Bake the cake for 1 hour. Check the cake after 45 mins by poking a knife into the center. If it comes out clean it is baked, if not then bake it some more. The knife should come out clean.
  • Once the cake is baked remove it from the oven and let it cool completely. Ideally on a wire rack.
  • To make the icing: whisk all the ingredients together until smooth. If the icing is too thick add a drop of water to thin it out. If it is too thin add a tablespoon of icing sugar to thicken it up.
  • Drizzle the icing over the cake, slice and serve. Enjoy with tea or coffee.

Notes

  • Boil your sweet potatoes with the skin on, once it is totally soft, peel and mash until its a puree. Make sure there are no lumps.
  • I like to sift the dry ingredients a couple of times before incorporating into the batter.
  • Check the write up above for substitute details.