Maple Sweet Potato Upside-Down Cake

Total Time:
2 hr 35 min
50 min
50 min
55 min

10 to 12 servings

  • Cooking spray
  • Spiced Sour Cream:
  • 1 cup sour cream
  • 1 tablespoon plus 1 teaspoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Cake:
  • 1/4 cup fresh orange juice
  • 1/2 cup dried cranberries
  • 1/2 cup pure maple syrup
  • 1/2 cup chopped pecans
  • 1 medium sweet potato (about 3/4 pound), peeled, divided
  • 3 large eggs, room temperature
  • 1/3 cup whole milk, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 teaspoons orange extract
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 12 pieces
  • Fresh mint sprigs, for garnish, optional
  • Put an oven rack on the lower-middle position of the oven and preheat to 350 degrees F. Spray the sides of a 9-inch round nonstick cake pan with cooking spray.

  • For the Spiced Sour Cream: In a medium bowl, mix together the sour cream, sugar, vanilla, cinnamon and ginger. Cover and refrigerate until serving.

  • For the Cake: Put the orange juice and cranberries into a small bowl and let soak for 20 to 30 minutes.

  • Pour the maple syrup evenly into the prepared pan. Sprinkle evenly with 1/4 of the cranberry mixture and 1/4 of the pecans. Shred enough of the sweet potato to make 1 cup and set aside. Slice the remaining sweet potato into 1/8-inch thick slices and lay the slices in a decorative pattern on top of syrup mixture. Sprinkle evenly with the remaining cranberry mixture and pecans. Set aside.

  • In a medium bowl, whisk together the eggs, milk, and vanilla and orange extracts until evenly combined. Set aside.

  • In the bowl of a standing mixer, add the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Using the paddle attachment, blend the mixture on the lowest speed for 1 to 2 minutes. With the mixer still on the lowest speed, add the butter, 1 piece at a time, until the butter and flour are blended into pea-sized pieces, about 3 to 4 minutes.

  • Add 1/2 cup of the egg mixture to the flour and mix on the lowest speed until blended about 15 to 20 seconds. Increase speed by 1 setting and beat for about 30 seconds. With the mixer still running, add the remaining egg mixture in a slow, steady stream and beat for about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula. Beat again for 15 to 20 seconds until thoroughly blended. Remove the paddle, scraping down the bowl, as necessary. Gently stir in the reserved shredded sweet potato.

  • Pour the batter over the mixture in the pan and smooth lightly with a rubber spatula. Bake for 25 minutes then lower the oven temperature to 325 degrees F. Bake until a toothpick or wooden skewer inserted in the center comes out clean. Remove from oven to a wire rack for 15 to 20 minutes. Invert onto a serving plate and serve warm or at room temperature. Garnish with dollops of Spiced Sour Cream and mint sprigs, if desired.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

View All

Cooking Tips
Loading review filters...