Lactose-Free Sweet Potato Maple Bundt Cake

Directions

For the cake

1. Preheat the oven to 175°C (350°F). Generously butter the interior of a Bundt cake pan, then dust with flour. Tap out any excess flour.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a second bowl, beat together the oil, maple syrup, and sugars. Add the eggs, one by one, beating until each is well incorporated before adding the next. Mix in the sweet potato puree and vanilla extract.
4. Add a third of the flour and mix just to combine. Add half of the milk and mix to incorporate. Repeat the steps, ending with the flour. Add the pecans and fold to incorporate.
5. Pour the batter into the prepared pan. Bake the cake for 65 minutes, or until a skewer or sharp knife inserted in the center of the cake comes out clean.
6. Transfer the pan to a cooling rack. Let the cake cool for 10 minutes, then invert the pan and unmold the cake on the cooling rack. Let cool completely, about 1 hour.

For the candied pecans

1. Line a baking sheet with parchment paper. Pour the maple syrup into a small skillet and place over medium heat. Heat until the syrup is bubbly around the edge of the skillet.
2. Add the pecans and, using a spatula, stir them to coat with the maple syrup. Simmer until the syrup is absorbed and evaporated and the pecans are shimmering.
3. Transfer to the prepared baking sheet and, using the spatula, separate the pecans so they don’t stick together. Let cool completely, about 15 minutes.

To serve

1. Transfer the cake to a serving platter. Gently heat the maple butter to soften it, then drizzle it over the cake. Top with the candied pecans.