Description
This Sweet Potato Pound Cake is a moist, tender, and warmly spiced dessert that highlights the natural sweetness of sweet potatoes combined with buttery richness. Enhanced with cinnamon and nutmeg, this cake is topped with an indulgent brown butter glaze and optional chopped pecans for an irresistible treat perfect for any occasion.
Ingredients
Scale
Cake
- 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
- 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 Garnish
- Chopped pecans
- Vanilla ice cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt or pound cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all purpose flour, baking soda, kosher salt, ground cinnamon, and ground nutmeg. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter (at room temperature) with the packed light brown sugar until the mixture is light and fluffy, about 3 to 5 minutes. This incorporates air and helps create a tender cake.
- Add Sweet Potato Purée: Stir in the sweet potato purée to the creamed butter and sugar mixture until fully combined.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Add Extracts: Mix in the vanilla extract and almond extract for deep flavor.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the batter alternately with the whole buttermilk, beginning and ending with the dry ingredients. Mix each addition until just combined, taking care not to overmix to avoid a dense cake.
- Pour Batter and Bake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Prepare Brown Butter Glaze: In a small saucepan, melt the salted butter over medium heat. Continue cooking and stirring until the butter turns golden brown and emits a nutty aroma, being careful not to burn it. Remove from heat.
- Mix Glaze Ingredients: Stir the powdered sugar and milk into the browned butter until smooth. Add the vanilla bean paste or vanilla extract and mix well.
- Glaze the Cake: Drizzle the warm brown butter glaze over the cooled cake. Optionally, sprinkle chopped pecans on top for added texture and flavor.
- Serve: Slice and serve the cake as is or with a scoop of vanilla ice cream for an extra indulgent dessert experience.
Notes
- This sweet potato pound cake is incredibly tender, warmly spiced, and loaded with flavor.
- The brown butter glaze adds a rich, nutty sweetness that perfectly complements the cake.
- Use room temperature ingredients for best texture and ease of mixing.
- Make sure not to overmix the batter once you add the flour to keep the cake light and fluffy.
- Optional garnishes like chopped pecans and vanilla ice cream enhance the taste and presentation.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 410
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
