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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 4g 21% Trans Fat 0g
Cholesterol: 55mg; 18%
Sodium: 340mg; 14%
Total Carbohydrate: 67g; 22%
Dietary Fiber 2g 8% Sugars 42g
Protein: 5g

% Daily Value*:

Vitamin A: 45%; 45%
Vitamin C: 6%; 6%
Calcium: 6%; 6%
Iron: 15%; 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 Choice

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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