I love this coffee cake because it is a lovely switch-up from pumpkin flavor for the autumn season. It is so comforting with warm spices throughout — perfect for fall breakfast or brunch.
Technique tip: For greasing the pan, it is a mix of things that create the perfect release: great pan, proper greasing (sometimes shortening and flour is the best way to ensure nothing sticks) in every nook and cranny and proper resting. Don't let the cake rest in the pan too long since it can begin to sweat and stick to the pan. Don't wait longer than 10 to 15 minutes.
For the cake:1.
Preheat your oven to 350°F and prepare a 10-cup bundt pan with shortening and flour or non-stick baking spray.2.
In the bowl of a stand fitted with the paddle attachment, cream together butter, sugar and salt on high speed until light and fluffy for 5 minutes. Next add in eggs, one at a time, and mix until well incorporated.3.
Slow mixer to lowest speed and carefully add the flour, baking powder, cinnamon and nutmeg. Finally add in sour cream, sweet potato and extract and beat until just combined.
For the cinnamon swirl:
Add all ingredients to a medium sized bowl and whisk together and until smooth.
Pour half of cake batter into prepared bundt pan then pour cinnamon swirl mixture over the top and swirl through batter.2.
Pour remaining cake batter on top of swirl then bake for 50-60 minutes or until a toothpick inserted into the center comes out moist but mostly clean.3.
Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.
For the maple glaze:
Once cake is completely cooled, whisk together confectioner's sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.
Drizzle glaze over cooled cake, slice and serve.