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This sweet potato pound cake takes simple ingredients and turns them into a knockout dessert that'll bring coziness to any event. The combo of sweet potatoes and cozy spices makes a soft, juicy cake you can't turn down, especially with that rich brown butter topping that adds a nutty twist.
I first made this cake during a autumn get-together at my country home, and it soon became what everyone kept asking me for. The way your house fills up with that warm smell of sweet potatoes and cinnamon makes it worth heating up your kitchen any time of year.
Ingredients
- All purpose flour: Gives just the right firm but soft texture for this hearty cake
- Baking soda: Adds a bit of rise while keeping that signature pound cake heaviness
- Kosher salt: Brings out all the tastes and cuts through the sweetness
- Ground cinnamon and nutmeg: Add those must-have warm flavors that go so well with sweet potatoes
- Unsalted butter: Gives that yummy taste and just-right feel try the fancy European kind for best results
- Light brown sugar: Makes everything moist with a hint of caramel that white sugar just can't give you
- Sweet potato purée: Adds natural sweetness and amazing moisture to your cake
- Large eggs: Give the structure and richness you need for a good pound cake
- Vanilla and almond extracts: Add layers of flavor that make this cake stand out
- Buttermilk: Softens everything up and gives a tiny tang to balance the sweetness
How To Make The Best Sweet Potato Pound Cake
- Prepare the pan:
- Cover your bundt pan completely with baking spray or butter get in all the corners for easy removal after baking. This step can't be skipped for bundt cakes.
- Mix the dry ingredients:
- Stir the flour, baking soda, salt, cinnamon, and nutmeg until they're all mixed together. This stops any bad-tasting spots of baking soda or spices in your cake.
- Cream butter and sugar:
- Beat the butter and brown sugar for at least 3 to 4 minutes until it looks lighter and feels fluffy. This puts air in there, which helps make the perfect pound cake.
- Incorporate wet ingredients:
- Mix in sweet potato purée completely, then put in eggs one by one, waiting until each one mixes in before adding another. This way your batter won't separate or look lumpy.
- Combine batter:
- Switch between adding dry stuff and buttermilk, starting and finishing with the flour mix. This keeps the batter smooth without making the flour too tough.
- Bake with patience:
- Pour everything into your ready pan, smooth the top, and bake at 325°F for about 70 minutes. The lower heat lets the cake cook all the way through without getting dry.
- Create the brown butter glaze:
- Cook butter until it turns golden and smells nutty, watching it closely, then mix with powdered sugar, milk, and vanilla until it's smooth and pours easily. The warm glaze will harden nicely on the cake.
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This recipe takes me back to my grandma's kitchen where sweet potatoes weren't just side dishes but star desserts too. I added the brown butter topping by accident when I forgot about the butter on the stove, but now that nutty flavor is what makes everyone ask for my trick.
Making Perfect Sweet Potato Purée
For the tastiest results, cook your own sweet potato purée instead of buying canned. Bake whole sweet potatoes at 400°F for around 45 minutes until they're super soft. Let them cool a bit, then take off the skins and mash them with a fork or blend in a food processor until smooth. The natural sweetness from baking adds amazing flavor to your cake that you just can't get from canned stuff.
Storage and Serving
This cake stays moist under a cake cover at room temperature for up to 4 days. If you want to keep it longer, wrap single slices in plastic wrap and freeze them for up to 3 months. While it's great cold, try heating a slice for 15 seconds in the microwave before eating, which brings back all those buttery smells and makes it so good, especially with some vanilla ice cream on top.
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Troubleshooting Bundt Cakes
The biggest problem with bundt cakes is when they stick to the pan. Besides greasing it well, let the cake cool in the pan for exactly 10 minutes before flipping it out. This timing matters a lot: too quick and the cake might break; too long and it could get stuck forever. If the cake doesn't want to come out, lightly tap the pan all over or slide a thin, bendy spatula around the edges to help free it.
Perfect Pairings
This sweet potato pound cake tastes great by itself but turns into something amazing when served with certain sides. A scoop of cinnamon ice cream next to a warm slice gives you that awesome hot-and-cold combo. For morning meals, add a spoonful of maple whipped cream. During holiday parties, pour some bourbon caramel sauce on top to make this cake the star of the show that'll have everyone coming back for more.
Frequently Asked Questions
- → What’s the best way to keep the cake moist?
Don’t over-mix your batter, use the right measurements, and bake at the suggested temperature. The sweet potato naturally helps hold moisture too.
- → Can I use a buttermilk substitute?
Absolutely! Use whole milk mixed with a little lemon juice or white vinegar as an alternative.
- → How do I make brown butter glaze perfectly?
Heat butter gently over medium heat, stirring, until you smell a nutty aroma and see golden specks. Take it off the heat quickly to prevent burning.
- → Can I bake this cake ahead?
Yes! Wrap it well in plastic wrap. Keep it at room temperature for up to 2 days or refrigerate for a longer shelf life.
- → How should I serve this for the best taste?
Warm up the cake and drizzle it with glaze. For something extra, sprinkle chopped nuts or add a scoop of ice cream.