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Maple Brown Butter Sweet Potato Cake Recipe

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This Maple Brown Butter Sweet Potato Cake is a moist, flavorful dessert that combines the nutty richness of browned butter with the natural sweetness of sweet potatoes and warm spices. Enhanced with maple syrup and coconut palm sugar, the cake is perfectly complemented by a creamy maple cream cheese frosting, making it a delightful treat for any occasion.

Ingredients

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1 1/2 cups oat flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp ground ginger

Sugar and Flavor Components

  • 3/4 cup coconut palm sugar
  • 6 tbsp maple syrup
  • 2 tsp orange zest
  • 2 tsp vanilla extract

Wet Ingredients

  • 1 1/2 sticks butter (melted, about 3/4 cup)
  • 3 large eggs
  • 1/2 cup yogurt
  • 1 1/2 cups sweet potato puree

Frosting

  • 8 ounces full fat cream cheese, room temperature
  • 3 tbsp maple syrup

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Prepare your cake pans by spraying three 6-inch pans or two 9-inch round cake pans with non-stick spray for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, oat flour, baking powder, baking soda, sea salt, cinnamon, and ground ginger until well combined. Set aside.
  3. Mix Sugar and Orange Zest: In the bowl of a mixer, combine coconut palm sugar and orange zest. Use your hands or a spatula to mix thoroughly, releasing a fresh, aromatic orange scent.
  4. Bake the Brown Butter: In a small, light-colored saucepan over medium heat, melt the butter, stirring continuously. The butter will foam and sizzle; continue stirring until it turns a golden brown color and releases a nutty aroma, about 5–8 minutes. Remove from heat and allow to cool slightly.
  5. Combine Wet Ingredients: Using a mixer, beat the browned butter and coconut palm sugar mixture for 2-3 minutes until creamy. Add maple syrup and mix. Gradually add eggs, beating on medium speed for 1-2 minutes until the mixture is fluffy. Then add the sweet potato puree and vanilla extract and mix until smooth.
  6. Incorporate Dry Ingredients and Yogurt: Add the dry ingredients in three parts to the wet mixture, alternating with the yogurt, mixing on low speed until just combined. Scrape down the sides of the bowl as needed to ensure even mixing.
  7. Divide Batter and Bake: Evenly distribute the batter into the prepared pans. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Let the cakes cool in their pans for 15 minutes. Then invert onto a wire cooling rack to cool completely.
  9. Prepare Maple Cream Cheese Frosting: In a large bowl with a hand mixer or stand mixer fitted with a whisk or paddle attachment, beat the room temperature cream cheese and maple syrup together until light and fluffy.
  10. Assemble the Cake: Place one cake layer onto your serving plate or cake stand. Spread one-third of the frosting evenly over the top. Repeat with the second layer and another third of frosting. Place the final layer on top and cover the top and sides with the remaining frosting, smoothing it with an icing spatula and bench scraper for a polished finish.
  11. Decorate: Garnish the cake with edible flowers, dried orange slices, and additional orange zest if desired.
  12. Store: Cover and store leftover cake at room temperature for 1-2 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Using a light-colored pan for browning butter helps to monitor the color and prevent burning.
  • Be sure to scrape the sides of the mixer bowl often to ensure even mixing.
  • Allow cakes to cool completely before frosting to prevent the frosting from melting.
  • This cake stores well and flavors develop further after a day.
  • For a dairy-free option, substitute cream cheese and butter with vegan alternatives.

Find it online: https://bitezly.com/maple-brown-butter-sweet-potato-cake-recipe/