Sweet Potato Apple Cake

Serves 8-10 | Prep: 30 minutes | Cook: 30 minutes


For the cake:

2 cups sugar

2 cups all purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

4 large eggs

1 1/4 cups canola oil

1 1/2 cups grated sweet potato

1 1/2 cups grated apple


For the frosting:

1 cup butter, softened

16 oz reduced fat cream cheese, softened

4 cups powdered sugar 

1 teaspoon vanilla


Preheat the oven 350°F. Prepare two 8-inch round baking pans by coating with cooking spray or butter. Use parchment paper rounds, if desired, or dust with flour.

In a medium bowl, whisk together the sugar, flour, baking soda, cinnamon and salt. In a large mixing bowl, beat the eggs until light and frothy. Beat in the oil. Add the flour mixture in two additions, until just incorporated, scraping down the sides of the bowl. Stir in the sweet potato and apple.

Pour the batter into the pans and place in the oven. Bake for 30 minutes, or until the cake is springy and a toothpick comes clean.

When the cake is baked, remove from oven. Let it sit cool completely. Trim the top of the cake with a serrated knife for a flat surface. Invert onto your wire rack or serving plate. If preparing in advance, wrap the cake well and refrigerate until ready to frost. This can be done a day or two in advance.

Make the frosting by whipping together the butter and cream cheese. Add the vanilla. Slowly add the powdered sugar and whisk well. Frost the cake and refrigerate.

Remove the cake from the refrigerator about 10-15 minutes prior to serving.

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