Best 6 Maple Sweet Potato Upside Down Cake Recipes

SWEET POTATO BUNDT CAKE WITH MAPLE MASCARPONE ICING

Steps:

• Make the cake: Adjust the oven rack to the center position and preheat the oven to 350 degrees F (175 degrees C). Spray a standard 10-cup (2.5-liter) Bundt pan with cooking spray.
• In a large bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In the bowl of a stand mixer, beat the oil and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the vanilla and sweet potatoes and blend on low until thoroughly mixed. Gradually add the flour mixture and beat on low speed until just incorporated.
• Pour the batter into the prepared pan and smooth the surface. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
• Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the mascarpone, heavy cream, and sugar, then mix on low until uniform. Scrape down the sides if needed to ensure everything is getting mixed in. Add the vanilla bean seeds and the maple extract to the bowl. Mix to combine, then increase the speed and beat for 1 to 2 minutes, until the icing is nice and thick. Put the icing in an 18-inch (46-cm) pastry bag. Snip off the tip.
• When the cake is cool to the touch, use a back-and-forth motion to drizzle the top of the cake with the icing from the center to the outside and back again. Repeat until the entire cake is iced.

SWEET POTATO UPSIDE DOWN CAKE RECIPE - (4.4/5)

Steps:

• In a small stockpot, melt 3 tablespoons of butter. Add 1/4 cup brown sugar and whisk until sugar dissolves. Remove from heat and stir in 1 tablespoon bourbon. Pour the syrup into the bottom of a 10 inch cake pan. Place the thinly sliced sweet potatoes on top of the syrup starting from the middle and working your way to the outside in a concentric circle. In the bowl of a stand mixer (of hand mixer), beat butter and sugar until light and fluffy. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger. Mix with a fork. In a small bowl combine eggs, buttermilk and vanilla and whisk until combined. Slowly add 1/3 of the flour mixture to the mixer followed by 1/3 of the egg mixture. Mix until just combined and then repeat until everything is incorporated in the mixing bowl. Spoon batter on top of the sweet potatoes and bake 30-40 minutes, at this point a toothpick inserted into the middle should come out clean and you should be able to poke the middle of the cake and have it immediately bounce back. Remove from oven and allow to cool 15 minutes on a wire rack before inverting onto a cake plate. Serve and enjoy!

MAPLE PEAR UPSIDE-DOWN CAKE

Steps:

• Heat the oven to 350 degrees F. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When the mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top. With a handheld or standing mixer, beat the remaining 8 tablespoons butter and the granulated sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture in 3 batches, alternating with milk; do not overmix. Carefully spread the batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
• In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
• Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
• For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
• Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

WHIPPED MAPLE SWEET POTATOES

Steps:

• Heat oven to 350°F. Pierce sweet potatoes with fork. Place potatoes in square pan, 9x9x2 inches. Cover and bake about 1 hour 15 minutes or until potatoes can be easily pierced with a knife.
• Slip off skins. Beat potatoes with electric mixer on medium speed until no lumps remain. Add 2 tablespoons syrup, the butter, salt and desired amount of cinnamon. Continue beating until potatoes are light and fluffy. Drizzle with additional syrup.

SWEET POTATO CAKE WITH MAPLE FROSTING

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat all cake ingredients with electric mixer on low speed, scraping bowl occasionally, until blended. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In medium bowl, beat frosting ingredients, adding enough milk until frosting is smooth and spreadable. Frost cake.