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The Best Sweet Potato Pound Cake Recipe

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This delectable Sweet Potato Pound Cake combines the warmth of cinnamon and nutmeg with the moist richness of sweet potato purée, baked to perfection in a bundt pan. Topped with a luscious brown butter glaze and optionally garnished with crunchy pecans, this classic dessert is perfect for cozy gatherings or special occasions.

Ingredients

Cake Ingredients

  • 3 cups all purpose flour, sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups packed light brown sugar
  • 1 cup sweet potato purée
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole buttermilk

Glaze Ingredients

  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) salted butter
  • 3 tablespoons whole milk (or milk of choice)
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Optional Garnishes

  • Chopped pecans
  • Vanilla ice cream, for serving

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously spray a 10-cup bundt pan with baking spray or grease it well with butter, then set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground cinnamon, and ground nutmeg until fully combined. Set this bowl aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the room temperature unsalted butter and light brown sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
  4. Add Sweet Potato and Eggs: Mix in the sweet potato purée until fully incorporated. Then add the eggs one at a time, beating just until each egg is combined before adding the next. Add the vanilla and almond extracts, mixing gently.
  5. Combine Flour and Buttermilk: Alternate adding the flour mixture and buttermilk to the batter in stages, starting and ending with the flour mixture. Mix gently after each addition just until combined, being careful not to over-mix to ensure a tender cake.
  6. Pour Batter into Pan: Transfer the cake batter into the prepared bundt pan and use a spoon to smooth the top evenly.
  7. Bake the Cake: Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool further.
  8. Prepare Brown Butter Glaze: In a small saucepan over medium heat, melt the salted butter and let it cook undisturbed until it turns a golden brown color with a nutty aroma, about 5 to 6 minutes. Watch carefully to prevent burning, then remove from heat and let it cool slightly.
  9. Mix Glaze: In a large bowl, combine the powdered sugar with the lightly cooled brown butter. Pour in the milk and vanilla bean paste or extract, stirring until smooth and well incorporated.
  10. Assemble and Glaze Cake: Place the cooled pound cake onto a plate or serving dish with enough height to catch the glaze. Drizzle the brown butter glaze generously over the top. Allow the glaze to set for a few minutes.
  11. Garnish and Serve: Optionally, sprinkle chopped pecans over the glazed cake. Slice the cake into wedges and serve warm, optionally with a scoop of vanilla ice cream. Enjoy!

Notes

  • Ensure eggs and butter are at room temperature to achieve a smooth, well-incorporated batter.
  • Do not over-mix the batter after adding flour and buttermilk to keep the cake tender.
  • Watch the butter closely while browning to avoid burning the glaze.
  • Allow the cake to cool slightly before glazing to prevent the glaze from melting off.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Sweet potato purée can be made by roasting or boiling sweet potatoes until soft and mashing or blending until smooth.

Find it online: https://bitezly.com/the-best-sweet-potato-pound-cake-recipe/