Sweet Potato Cake with Maple-Bourbon Pecans

Preheat the oven to 350°F (175°C). Position a rack in the center of the oven. Line a baking sheet with parchment paper. (5 minutes)

In a medium bowl, combine the softened butter and brown sugar for the pecan topping. Stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans, ensuring they are well coated. Set the pecan topping aside. (10 minutes)

Generously butter a 10-inch tube pan. Cut a circle of parchment paper to fit the bottom of the pan; place it in the pan and butter the parchment paper. Lightly dust the entire pan with flour, tapping out any excess. Evenly spread the pecan topping into the bottom of the prepared tube pan. (10 minutes)

In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. (5 minutes)

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. The mixture might appear slightly grainy, which is normal. Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Add the mashed sweet potatoes and bourbon; mix on medium speed until well combined, scraping the bowl as needed. (15 minutes)

In a separate small bowl, combine the buttermilk and sour cream. (2 minutes)

Gradually add half of the flour mixture to the mixing bowl, mixing on low speed until just combined. Add half of the buttermilk mixture and mix on low speed until blended, scraping the bowl as needed. Repeat with the remaining flour mixture and buttermilk mixture, mixing until the batter is thick and smooth, but do not overmix. (10 minutes)

Carefully pour the batter into the prepared tube pan, ensuring it's evenly distributed. Place the pan on the prepared baking sheet. (5 minutes)

Bake in the preheated oven until a wooden skewer inserted into the center of the cake comes out clean, approximately 65-75 minutes. Remove the cake from the oven and let it cool in the pan for 20 minutes. (75 minutes)

While the cake is cooling, prepare the glaze. In a small bowl, whisk together the maple syrup, melted butter, and bourbon. After the cake has cooled for 20 minutes, use a wooden skewer to poke holes in the warm cake while it's still in the pan. Slowly spoon half of the glaze over the bottom of the cake, allowing it to soak into the holes. (10 minutes)

Allow the cake to cool completely on a wire rack, about 20-25 minutes. (25 minutes)

Invert the cake onto a serving plate. Carefully remove the parchment paper from the top of the cake. Drizzle the remaining glaze over the top of the cake, allowing it to cascade down the sides. Serve slices with a dollop of whipped cream, if desired. (5 minutes)