Sweet Potato Cake (Print Version)
# Ingredients:
→ Sweet Potato Pound Cake
01 -
1/2 teaspoon baking soda
02 -
1 teaspoon ground cinnamon
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon ground nutmeg
05 -
3 cups all-purpose flour, sifted if needed
06 -
1 cup sweet potato purée
07 -
1 teaspoon almond extract
08 -
1 cup unsalted butter, softened
09 -
1 1/2 cups tightly packed light brown sugar
10 -
6 large eggs, room temp
11 -
1 cup whole buttermilk
12 -
1 teaspoon vanilla extract
13 -
Optional chopped pecans as garnish
14 -
Optional vanilla ice cream for serving
→ Brown Butter Glaze
15 -
1 1/2 cups powdered sugar
16 -
3 tablespoons whole milk (or your milk of choice)
17 -
1/2 cup salted butter
18 -
1/2 teaspoon vanilla bean paste or 1 teaspoon regular vanilla extract
# Instructions:
01 -
Heat your oven to 325°F. Give the 10-cup bundt pan a good coat of baking spray or butter it completely. Set it aside for later.
02 -
Whisk the cinnamon, nutmeg, salt, baking soda, and flour in a big bowl until it's blended. Put it aside for now.
03 -
Beat the light brown sugar and softened butter until it's fluffy and a bit lighter in color. Use a hand mixer or a stand mixer with the paddle piece. This should take about 3-4 mins.
04 -
Stir in the sweet potato purée until it's smooth. Then, mix in one egg at a time, but stop once everything's blended.
05 -
Mix in the vanilla and almond extracts until they're spread through the batter.
06 -
Slowly add the flour mix and buttermilk in turns, starting and wrapping up with the dry ingredients. Stir just until it's all combined—don't overdo it.
07 -
Scoop the batter into the prepped bundt pan and spread it out evenly.
08 -
Let the cake bake for 1 hour 10 mins, or until a toothpick pushed into the center comes out clean. Rest the cake in the pan for 10 minutes before flipping it out onto a rack to finish cooling.
09 -
Heat butter in a little pot over medium until it turns golden and smells nutty. This takes around 5-6 mins, but watch it so it doesn't burn. Let it cool a bit.
10 -
Mix together the cooled browned butter, powdered sugar, milk, and vanilla until it forms a smooth glaze with no lumps.
11 -
Move the cooled cake to your serving dish. Drizzle the prepared glaze on top, and if you'd like, sprinkle on pecans.
12 -
Cut the cake into slices and serve warm. For extra fun, add a scoop of vanilla ice cream if you'd like!
# Notes:
01 -
Watch carefully when browning butter for the glaze; don't let it scorch.
02 -
Mix the batter just enough. Too much and it could get dense.