Thanksgiving is this week and I wanted to give y’all a cake recipe that will wow your family and friends! This Sweet Potato Cinnamon Streusel Bundt Cake with Brown Sugar Bourbon Glaze DESERVES to be the centerpiece on your dessert table. It’s one of the moistest bundt cakes you will ever try and I’m not even exaggerating! Everyone that tasted this cake (8 people besides me) made that statement and said it was so flavorful as well, thanks to all of those fall spices such as nutmeg, allspice, cardamom, and cinnamon.
To be perfectly honest, I made this cake on Wednesday which was 5 days ago and it’s still very moist, which is an incredible feat for a cake made with whole wheat flour. So you could very well make this cake 2 days before Thanksgiving and not have to worry if it will dry out.
Tips for this Sweet Potato Cinnamon Streusel Bundt Cake
Of course, I have a few tips to give y’all to make this cake baking experience spectacular.
- Bake your sweet potatoes a day ahead of time or earlier in the day before you start prepping to bake the cake. It usually takes about an hour to bake sweet potatoes. I wash the sweet potatoes, prick with a fork, and rub olive oil or coconut oil on them, then wrap it in foil and bake it for 1 hour at 400°
- Always use room temperature butter and eggs. Please don’t use cold butter and eggs in a cake batter.
- If you do not own organic white whole wheat flour, then go ahead and make the cake with your regular all-purpose flour (if you can, use unbleached). You guys know by now I am all about using whole wheat flour for the nutrients, but I understand not everyone will have organic white whole wheat flour on hand. This is my favorite brand to use.
Okay, I’m keeping this post short because Thursday is quickly approaching and I know you guys are busy trying to prep for the holiday. I am already prepping as well! I’m going to get my green bean casserole recipe up tomorrow because I totally forgot to post it last year. *face palm* Anyway, I hope and pray you all have a fabulous time with your family. Please stay safe! If you have never made the mac & cheese nor the greens before do not volunteer to make them this year. LOL I’m trying to save y’all from mental anguish from your family.
Send me pictures of your Sweet Potato Cinnamon Streusel Bundt Cake, guys! I loved all of the pictures I received of the Crown Royal Apple Pecan Cake last year. Don’t forget to use the share buttons at the top, side, or bottom of this post to share this recipe with your friends and family. Also, don’t forget to Pin and/or Yum this recipe to save it to your recipe collection.
- 1 cup butter softened
- 2 cups organic cane sugar
- 4 large organic brown eggs room temperature
- 2 teaspoons organic vanilla extract
- 2 cups organic white whole wheat flour
- 1 cup organic unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon cardamom
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 2 cups cold mashed sweet potatoes (2 large sweet potatoes)
- 2 tablespoons milk
- 1 ½ sticks cold butter cut into chunks
- 1 cup organic brown sugar
- 1 cup organic unbleached all-purpose flour
- 1 cup pecans chopped
- 1 tablespoon cinnamon
- ¼ cup butter
- ½ cup organic brown sugar
- ¼ cup organic heavy cream
- 2 tablespoons bourbon
- 1 cup sifted organic powdered sugar
- Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan and set aside.
- In a large mixing bowl or the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Next, add in the vanilla extract to the creamed butter mixture.
- In a medium-sized bowl, combine the white whole wheat flour, unbleached all-purpose flour, baking powder, baking soda, cardamom, allspice, and nutmeg. Add the flour mixture to the creamed butter mixture, alternating with the sweet potatoes. Beat until just combined, then add in the 2 tablespoons of milk and stir on low. Allow the mixture time to hydrate so let it rest for 10-15 minutes. In the meantime fix the streusel topping.
- In a medium-sized bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cold butter with a pastry blender or a fork until the mixture forms coarse crumbs. Stir in the pecans.
- In the prepared bundt pan, add half of the streusel topping and press into the bottom of the pan. Pour half of the cake batter on top of the streusel topping then smooth it around. Next, add the remaining streusel topping on top of the cake batter. Finish layering the pan with the remaining cake batter. Smooth it into around as best as you can then bake it for 1 hour or until an inserted toothpick comes out clean.
- Remove the cake from the oven and cool the cake in the pan for 10-15 minutes before removing it from the pan to cool completely on a wire rack.
- In a small saucepan set over medium heat, combine the butter, brown sugar, heavy cream, and bourbon. Bring to boil and boil for one minute. Remove from heat; let stand for 5 to 10 minutes. Whisk in the sifted powdered sugar until smooth. Immediately spoon the glaze over the cake as it is cooling.
- Once the cake has finally cooled, cut and serve. Store in an airtight container at room temperature.