Sweet Potato Spice Cake with Orange-cinnamon Cream Cheese Frosting
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.
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)
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.