Sweet Potato Spice Cake with Or­ange-cin­na­mon Cream Cheese Frost­ing

EatingWell - - SWEET POTATOES -

AC­TIVE: 30 min TO­TAL: 2 hrs

TO MAKE AHEAD: Re­frig­er­ate for up to 2 days.

EQUIP­MENT: Two 8-inch round cake pans, parch­ment pa­per

Like Linda Leach-hughes, we grated sweet potato into a spiced bat­ter to make a dessert that’s rem­i­nis­cent of car­rot cake.

CAKE

2 cups whole-wheat pas­try flour 1 ta­ble­spoon grated or­ange zest 11/2 tea­spoons bak­ing pow­der 1 tea­spoon ground car­damom

1/2 tea­spoon ground cin­na­mon

1/2 tea­spoon ground gin­ger

1/2 tea­spoon bak­ing soda

1/2 tea­spoon salt

3 large eggs

1 cup light brown su­gar

1/2 cup but­ter­milk

1/3 cup canola oil

1 tea­spoon vanilla

2 cups grated sweet potato

(about 1 medium)

FROST­ING

1 8-ounce pack­age re­duced-fat cream cheese, soft­ened

2/3 cup con­fec­tion­ers’ su­gar 3 ta­ble­spoons whole-milk vanilla Greek yo­gurt

1 tea­spoon grated or­ange zest 1 ta­ble­spoon chopped toasted pecans 1/8 tea­spoon ground cin­na­mon

1. To pre­pare cake: Pre­heat oven to 350°F.

Coat two 8-inch round pans with cooking spray; line the bot­toms with parch­ment pa­per.

2. Com­bine flour, 1 ta­ble­spoon or­ange zest, bak­ing pow­der, car­damom, ½ tea­spoon cin­na­mon, gin­ger, bak­ing soda and salt in a medium bowl. Beat eggs, brown su­gar, but­ter­milk, oil and vanilla in a large mix­ing bowl with an elec­tric mixer on low speed un­til well com­bined, about 1 minute. Add sweet potato and the flour mix­ture; beat for 1 minute more. Di­vide the bat­ter be­tween the pre­pared pans.

3. Bake the cake un­til a tooth­pick in­serted in the cen­ter comes out clean, 25 to 30 min­utes. Let cool in the pan on a wire rack for 15 min­utes. Turn out onto the rack and let cool com­pletely, about 45 min­utes. 4. To pre­pare frost­ing & as­sem­ble cake: Com­bine cream cheese, con­fec­tion­ers’ su­gar, yo­gurt and or­ange zest in a medium mix­ing bowl and beat un­til smooth.

5. Place one cake layer on a serv­ing plat­ter and spread with ½ cup frost­ing. Top with the re­main­ing cake layer and spread the re­main­ing frost­ing on top. Sprin­kle with pecans and cin­na­mon.

SERVES 12: 1 slice each

CAL 319 / FAT 13G (SAT 4G) / CHOL 62MG /

CARBS 45G / TO­TAL SUG­ARS 27G (ADDED 24G) / PRO­TEIN 7G / FIBER 4G / SODIUM 327MG / POTAS­SIUM 228MG.

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