Delicious and Moist Sweet Potato Cake with a Crunchy Maple Bourbon Pecan Topping

This sweet potato cake is moist, flavorful, and topped with a crunchy maple bourbon pecan topping. With a hint of warm spices and a touch of bourbon, this cake is perfect for fall gatherings or holiday celebrations. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 2 cups mashed sweet potatoes
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/4 cup maple syrup
• 2 tablespoons bourbon
• 1/4 cup brown sugar

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate large bowl, beat the butter, oil, and eggs until well combined.
4. Add the mashed sweet potatoes, buttermilk, and vanilla extract to the wet mixture. Mix until smooth.
5. Gradually add the dry ingredients to the wet mixture, mixing well after each addition.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. In a small bowl, mix together the chopped pecans, maple syrup, bourbon, and brown sugar. Sprinkle the mixture evenly over the cake batter.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
10. Serve the sweet potato cake with whipped cream or vanilla ice cream, if desired. Enjoy!

Interesting Facts