Lactose-Free Sweet Potato Maple Bundt Cake
Get step by step directions to make this Lactose-Free Sweet Potato Maple Bundt Cake recipe from Neilson Dairy.
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Cooking tools:
- Bundt pan
- Cooling rack
- Skewer
- Hand mixer
- Mixing bowl
- Whisk
- Fork
- Spatula
- Baking sheet
- Parchment paper
- Skillet
- Pot
- Colander
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Serving platter
- Wooden spoon
Ingredients
- 750 mL (3 cups) all-purpose flour
- 10 mL (2 tsp) baking powder
- 5 mL (1 tsp) baking soda
- 5 mL (1 tsp) cinnamon
- 2 mL (1/2 tsp) salt
- 125 mL (1/2 cup) vegetable or canola oil
- 125 mL (1/2 cup) maple syrup
- 125 mL (1/2 cup) granulated sugar
- 125 mL (1/2 cup) brown sugar
- 4 eggs
- 375 mL (1 1/2 cups) sweet potato puree*
- 5 mL (1 tsp) vanilla extract
- 250 mL (1 cup) Neilson lactose free 1% milk
- 180 mL (3/4 cup) chopped pecans
- 30 mL (2 tbsp) maple syrup
- 125 mL (1/2 cup) pecan halves
- 125 mL (1/2 cup) maple butter
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