Sweet Potato Spice Cake with Orange-Cinnamon Cream Cheese Frosting
Preheat oven to 350 degrees F. Coat two 8-inch round pans with cooking spray; line the bottoms with parchment paper.Advertisement
Combine flour, 1 tablespoon orange zest, baking powder, cardamom, 1/2 teaspoon cinnamon, ginger, baking soda and salt in a medium bowl. Beat eggs, brown sugar, buttermilk, oil and vanilla in a large mixing bowl with an electric mixer on low speed until well combined, about 1 minute. Add sweet potato and the flour mixture; beat for 1 minute more. Divide the batter between the prepared pans.
Bake the cake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out onto the rack and let cool completely, about 45 minutes.
Combine cream cheese, confectioners' sugar, yogurt and orange zest in a medium mixing bowl and beat until smooth.
Place one cake layer on a serving platter and spread with 1/2 cup frosting. Top with the remaining cake layer and spread the remaining frosting on top. Sprinkle with pecans and cinnamon.
To make ahead: Refrigerate for up to 2 days.
Equipment: Two 8-inch round cake pans, parchment paper
2 fat, 1 1/2 other carbohydrate, 1 starch, 1/2 medium-fat protein