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

Directions

1. Preheat oven to 350 degrees. Grease and flour (or spray with a nonstick baking spray that contains flour) a 12-cup bundt or tube cake pan.
2. Place sugar and sage leaves into the work bowl of a food processor; process until well blended, using on/off bursts (sage should be very small flecks within the sugar mixture); remove and reserve.
3. Stir together the flour, spice, red pepper, baking powder, baking soda and salt. Reserve.
4. Using an electric mixer, beat the oil, eggs and vanilla until well blended. Add the flour mixture and the sugar mixture, blending well – batter will be stiff at this point. Add the apples, sweet potatoes and pecans, mixing just until blended.
5. Spoon the batter into the prepared pan, gently tapping the filled pan on the counter a few times. Bake in the preheated oven until a wooden skewer inserted near the center comes out clean, about 90 minutes.
6. Meanwhile, in a food processor, blender or electric mixer combine whipping cream, sour cream and caramel topping. Beat or process for 1 to 2 minutes, or until slightly thickened. Reserve in refrigerator (bacon will be added just prior to serving).
7. Let the cake cool in the pan for 30 minutes, then invert onto a plate. Let cool completely before slicing. Add bacon to topping, then serve cake with a dollop of topping and garnish with fresh sage leaves and apple slices, if desired. Makes 18 servings.