Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze
Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze is made with roasted sweet potato purée, restored brown butter and dark rum, then brushed with a warm buttered rum soak and finished with cooked rum caramel and toasted pecans.
Servings 14 slices
Calories 520kcal
Equipment
- 12-cup Bundt pan Provides enough capacity for the batter to rise without overflowing.
- baking sheet Used for roasting the sweet potatoes and toasting the pecans.
- parchment paper or foil. Makes cleanup easier after roasting the sweet potatoes.
- food processor or immersion blender. Purées the roasted sweet potato flesh until completely smooth.
- kitchen scale Important for measuring the sweet potato purée and restoring the browned butter to its original weight.
- light-colored saucepan Makes it easier to see the milk solids change color while the butter browns.
- Saucepan (small) Used for preparing the buttered rum soak and caramel glaze.
- Stand Mixer with paddle attachment or electric hand mixer. Mixes the batter thoroughly while providing good control over mixing speed.
- mixing bowls Keep the dry ingredients, sour cream mixture and other components separate until needed.
- whisk Mixes the dry ingredients, dairy mixture and restored browned butter evenly.
- rubber spatula Scrapes the bowl thoroughly and finishes the batter by hand without unnecessary mixing.
- microplane grater Finely grates the nutmeg directly into the dry ingredients.
- cooling rack Allows air to circulate around the cake while it cools and while the rum soak is applied.
- skewer (long) Reaches far enough into the thickest part of the Bundt to check for doneness.
- instant-read thermometer Provides an additional doneness check when inserted into the center of the cake.
- pastry brush Applies the buttered rum soak gradually so it has time to absorb.
Ingredients
Roasted Sweet Potato:
- 2 medium-large Garnet or Jewel sweet potatoes enough to yield 1½ cups (340 g) smooth roasted sweet potato purée.
Brown Butter:
- 1⅓ cups (285 g) unsalted butter
- room temperature water as needed to restore the browned butter to 285 g total weight.
Sweet Potato Cake:
- baking spray with flour
- 1⅓ cups minus 1 tablespoon (270 g) restored browned butter from above (reserve the extra tablespoon for the rum soak)
- 3 cups (360 g) all-purpose flour
- 2 tsps (5 g) ground cinnamon
- 2 tsps (8 g) baking powder
- 1 tsp (6 g) fine sea salt
- ½ tsp (2.5 g) baking soda
- ½ tsp (1 g) freshly grated nutmeg
- ¾ cup (180 g) full-fat sour cream room temperature
- ¼ cup (60 ml) whole milk room temperature
- 3 tbsps (45 ml) dark rum
- 1 tbsp (15 ml) vanilla bean paste
- 4 large eggs room temperature
- 1½ cups (250 g) roasted sweet potato purée cooled
- 1¼ cups (250 g) granulated sugar
- ¾ cup (150 g) packed light brown sugar
Buttered Rum Soak:
- 2 tbsps (30 ml) dark rum
- 2 tbsps (25 g) packed light brown sugar
- 1 tbsp (15 g) restored browned butter reserved from above
- ½ tsp (2.5 ml) vanilla bean paste
- pinch fine sea salt
Buttered Rum Caramel Glaze:
- ⅓ cup plus 1 tablespoon (75 g) packed light brown sugar
- 3 tbsps (42 g) unsalted butter
- 2 tbsps plus 2 teaspoons (40 ml) heavy cream
- 1½ tbsps (22.5 ml) dark rum
- ½ tsp (2.5 ml) vanilla bean paste
- ⅛ tsp (0.75 g) fine sea salt
Toasted Pecan Finish:
- ½ cup (45 g) pecan halves or pieces
Instructions
- Preheat oven to 400°F (204°C). Scrub sweet potatoes and prick several times with a fork. Place on a lined baking sheet and roast for 50 to 70 minutes, until completely tender.2 medium-large Garnet or Jewel sweet potatoes
- Cool sweet potatoes until comfortable to handle. Remove skins and purée flesh until completely smooth. Weigh 340 grams purée and cool completely to room temperature.
- Place 285 grams unsalted butter in a light-colored saucepan over medium heat. Cook, stirring and scraping the bottom frequently, until the milk solids are very golden brown and smell toasted and nutty.1⅓ cups (285 g) unsalted butter
- Immediately transfer browned butter and all browned milk solids to a heatproof bowl. Cool for 2 to 3 minutes, then weigh. Add enough room-temperature water to restore the total weight to 285 grams and whisk until fully incorporated.room temperature water
- Reserve 15 grams restored browned butter for the soak. Cool the remaining 270 grams until warm or room temperature but still fluid.
- Reduce oven temperature to 350°F (177°C). Thoroughly coat a 12-cup Bundt pan with baking spray containing flour or cake goop.baking spray with flour
- Whisk flour, cinnamon, baking powder, salt, baking soda and nutmeg together in a medium bowl.3 cups (360 g) all-purpose flour, 2 tsps (5 g) ground cinnamon, 2 tsps (8 g) baking powder, 1 tsp (6 g) fine sea salt, ½ tsp (2.5 g) baking soda, ½ tsp (1 g) freshly grated nutmeg
- Whisk sour cream, milk, dark rum and vanilla bean paste together in a separate bowl until smooth.¾ cup (180 g) full-fat sour cream, 3 tbsps (45 ml) dark rum, 1 tbsp (15 ml) vanilla bean paste, ¼ cup (60 ml) whole milk
- Beat 270 grams restored browned butter with granulated sugar and light brown sugar on medium speed for about 3 minutes, scraping the bowl as needed, until smooth, cohesive and slightly lightened.1⅓ cups minus 1 tablespoon (270 g) restored browned butter from above, 1¼ cups (250 g) granulated sugar, ¾ cup (150 g) packed light brown sugar
- Add eggs one at a time, mixing well after each addition. Mix in cooled sweet potato purée on low speed until evenly incorporated.4 large eggs, 1½ cups (250 g) roasted sweet potato purée
- On low speed, add one-third of the flour mixture, followed by half of the sour cream mixture. Repeat, then add the remaining flour mixture and mix only until no visible flour remains.
- Scrape the sides and bottom of the bowl and fold the batter several times with a rubber spatula. Spoon batter evenly into the prepared Bundt pan, smooth the top and tap the pan firmly against the counter several times to release large air bubbles.
- Bake for about 60 minutes, until the top springs back when lightly touched and a long wooden skewer inserted into the thickest portion comes out clean or with a few moist crumbs. The center should register approximately 200 to 205°F (93 to 96°C).
- Cool cake in the pan on a wire rack for 15 minutes. Carefully invert onto the rack and remove the pan.
- While the cake is warm, heat dark rum, brown sugar, reserved 15 grams browned butter, vanilla bean paste and salt over medium-low heat, stirring until the sugar dissolves and the mixture is smooth. Do not boil.2 tbsps (30 ml) dark rum, 2 tbsps (25 g) packed light brown sugar, 1 tbsp (15 g) restored browned butter , ½ tsp (2.5 ml) vanilla bean paste, pinch fine sea salt
- Place parchment or a baking sheet beneath the cooling rack. Gradually brush the warm soak over the top and sides of the cake, allowing it to absorb between applications. Cool cake completely.
- Toast pecans at 350°F (177°C) for 7 to 10 minutes, stirring once, until fragrant and lightly darkened. Cool completely and roughly chop.½ cup (45 g) pecan halves
- Cook brown sugar and butter for the caramel in a small saucepan over medium heat for about 2 minutes, stirring constantly, until the butter is melted and the mixture looks smooth.⅓ cup plus 1 tablespoon (75 g) packed light brown sugar, 3 tbsps (42 g) unsalted butter
- Slowly whisk in heavy cream. Bring to a gentle simmer and cook for 2 to 3 minutes, whisking frequently, until smooth and slightly thickened.2 tbsps plus 2 teaspoons (40 ml) heavy cream
- Remove caramel from heat and stir in dark rum, vanilla bean paste and salt. Cool for 10 to 20 minutes, stirring occasionally, until thickened but still pourable.1½ tbsps (22.5 ml) dark rum, ½ tsp (2.5 ml) vanilla bean paste, ⅛ tsp (0.75 g) fine sea salt
- Transfer the completely cooled cake to a serving plate. Spoon caramel over the top and allow it to run down the sides. Add toasted pecans while the caramel is wet and let stand for at least 20 minutes before slicing.
Notes
- Use exactly 340 grams of cooled sweet potato puree. Too much purée or purée with excess moisture can make the cake dense or gummy.
- Browning the butter removes water. After browning, weigh the butter and add enough room-temperature water to return the total weight to 285 grams before dividing it between the cake and rum soak.
- Because the browned butter is fluid, the butter and sugars will not become pale and fluffy like traditionally creamed butter. Beat until smooth and lightened.
- Apply the buttered rum soak gradually while the cake is still warm, allowing each addition to absorb before adding more.
- Let the caramel cool until it falls from the spoon in slow, substantial drips. If it becomes too thick, warm it over low heat and add heavy cream 1 teaspoon (5 ml) at a time. If it's too thin, let it cool longer.
- The finished cake is not alcohol-free. Rum is added to the caramel after it's removed from the heat.
- The cake can be baked and soaked one day ahead. Add the caramel and toasted pecans before serving.
Nutrition
Serving: 140g | Calories: 520kcal | Carbohydrates: 62g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 115mg | Sodium: 335mg | Potassium: 230mg | Fiber: 2g | Sugar: 39g | Vitamin A: 5460IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg