Sweet Potato Bundt Cake with Creamy Orange Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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This not-too-sweet cake is a great one to have on hand throughout the holidays, especially since you can serve it for breakfast or dessert. Ingredients:
cooking spray |
1 teaspoon flour |
1/2 cup fat-free milk |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
3 large eggs |
2 (15-ounce) cans sweet potatoes, drained and mashed (about 2 cups) |
3 cups all-purpose flour |
1 cup granulated sugar |
1 cup packed brown sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
3/4 cup powdered sugar |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened |
1 teaspoon grated orange rind |
1 tablespoon fresh orange juice |
1 tablespoon fat-free milk |
Directions:
1. Preheat oven to 375°.
2. To prepare the cake, coat a 10-inch Bundt pan with cooking spray, and dust with 1 teaspoon flour. Set prepared pan aside.
3. Combine 1/2 cup milk, oil, vanilla, eggs, and sweet potatoes in a medium bowl.
4. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 7 ingredients (3 cups flour through cinnamon) in a large bowl, stirring well with a whisk.
5. Add milk mixture to flour mixture; beat with a mixer at low speed 2 minutes or until blended. Pour batter into prepared pan. Bake at 375° for 55 minutes or until a wooden pick inserted 1 inch from the edge comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
6. To prepare the glaze, combine powdered sugar and remaining ingredients in a bowl; stir well with a whisk. Drizzle glaze over cake.
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