Celebrate the Season - Thanksgiving Cooking Contest
Charlotte, North Carolina

Sage-Flecked Sweet Potato-Apple Cake with Caramel-Bacon Crème

Top sweet potato-apple cake with caramel-bacon crème for a delicious dessert that’s garnished with sage leaves and apple slices.

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  • prep time 40 min
  • total time 3 hr 25 min
  • ingredients 19
  • servings 16
 

Ingredients

2 1/2
cups sugar
1/4
cup lightly packed fresh sage leaves
3
cups cake flour
2
teaspoons apple pie spice
1
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
3
eggs
3/4
cup canola oil
1 1/2
teaspoons vanilla
2
cups diced peeled apples (about 2 medium)
1 1/2
cups mashed sweet potatoes (from 29-oz can)
1
cup chopped pecans

Caramel-Bacon Crème

1/2
cup whipping cream
1/2
cup sour cream
1/2
cup caramel topping
2
to 3 tablespoons crumbled crisply cooked bacon
Additional fresh sage leaves and apple slices, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
  • 2 In food processor, place sugar and sage. Cover; process, using quick on-and-off motions, until well blended (sage should be very small flecks). Set aside. In medium bowl, mix flour, apple pie spice, baking powder, baking soda, salt and red pepper; set aside.
  • 3 In large bowl, beat eggs, oil and vanilla with electric mixer on medium speed. Beat in reserved sugar and flour mixtures (batter will be stiff). Stir in apples, sweet potatoes and pecans just until blended. Spoon batter into pan.
  • 4 Bake 65 to 75 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Remove from pan to cooling rack; cool about 1 hour 15 minutes.
  • 5 In medium bowl, beat whipping cream, sour cream and caramel topping with electric mixer on medium speed 1 to 2 minutes or until slightly thickened. Refrigerate until serving time. Stir in bacon just before serving. Top individual cake slices with a dollop of topping; garnish with sage leaves and apple slices.
  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
  • 2 In food processor, place sugar and sage. Cover; process, using quick on-and-off motions, until well blended (sage should be very small flecks). Set aside. In medium bowl, mix flour, apple pie spice, baking powder, baking soda, salt and red pepper; set aside.
  • 3 In large bowl, beat eggs, oil and vanilla with electric mixer on medium speed. Beat in reserved sugar and flour mixtures (batter will be stiff). Stir in apples, sweet potatoes and pecans just until blended. Spoon batter into pan.
  • 4 Bake 65 to 75 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Remove from pan to cooling rack; cool about 1 hour 15 minutes.
  • 5 In medium bowl, beat whipping cream, sour cream and caramel topping with electric mixer on medium speed 1 to 2 minutes or until slightly thickened. Refrigerate until serving time. Stir in bacon just before serving. Top individual cake slices with a dollop of topping; garnish with sage leaves and apple slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
340mg
340%;
Total Carbohydrate
67g
67%
(Dietary Fiber
2g
2%
  Sugars
42g
42%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
6%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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