Sweet Potato Pecan Amish Friendship Bread Cake
Nothing says autumn like sweet potatoes, but you'll love this Sweet Potato Pecan Amish Friendship Bread Cake with a generous Caramel Glaze anytime of year.
Servings: 1 Bundt Cake
Ingredients
- 1 cup Amish Friendship Bread Starter or sourdough discard
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 16 tablespoons unsalted butter room temperature (2 sticks)
- 1 cup sugar
- 3 large eggs lightly beaten
- 1 tablespoon vanilla extract
- 2½ cups mashed cooked sweet potatoes cooled (about 4-5 sweet potatoes)
- 1 cup buttermilk
- 1 cup pecans, divided coarsely chopped, toasted, with extra to top
- 2 tablespoons pumpkin seeds toasted
- Caramel Glaze
Instructions
- Preheat oven to 350° F. Grease and flour a Bundt pan.
- In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and ginger.
- In a stand mixer, beat butter and sugar on medium-high for 4-5 minutes until creamy, scraping down sides as necessary. Add starter and eggs. Beat on medium-high for 1-2 minutes until fluffy.
- Add vanilla and mashed sweet potatoes. Beat until smooth and fold in chopped pecans and toasted pumpkin seeds.
- Add the dry ingredients into the butter mixture in thirds, alternating with buttermilk. Beat on low speed until just incorporated.
- Bake for 50 minutes to 1 hour, or until a toothpick inserted in center comes out clean. Gently loosen the edges with a heatproof spatula. Turn the Bundt pan onto a baking rack. After 10 minutes, remove the pan from the cake and allow the cake to cool completely.
- While the cake is cooling, make the glaze. Once the cake has cooled, drizzle with glaze and top with whole pecans if desired.
- Enjoy!