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This sweet potato pound cake transforms humble ingredients into a showstopping dessert that brings warmth to any occasion. The marriage of sweet potatoes and warming spices creates a tender, moist cake that's impossible to resist, especially when topped with a decadent brown butter glaze that adds nutty complexity.
I first baked this cake during a fall gathering at my farmhouse, and it quickly became the most requested recipe from friends and family. The way the kitchen fills with that cozy aroma of sweet potatoes and cinnamon makes it worth turning on the oven any day of the year.
Ingredients
- All purpose flour: Creates the perfect sturdy yet tender crumb structure for this rich cake
- Baking soda: Provides just enough lift while maintaining the characteristic density of a pound cake
- Kosher salt: Enhances all the flavors and balances the sweetness
- Ground cinnamon and nutmeg: Bring essential warming spices that complement sweet potatoes beautifully
- Unsalted butter: Provides rich flavor and proper texture look for European style for best results
- Light brown sugar: Adds moisture and a caramel undertone that plain white sugar simply cannot match
- Sweet potato purée: Brings natural sweetness and incredible moisture to the cake
- Large eggs: Provide structure and richness essential for a proper pound cake
- Vanilla and almond extracts: Create depth of flavor that makes this cake truly special
- Buttermilk: Tenderizes the crumb and adds subtle tanginess to balance the sweetness
How To Make The Best Sweet Potato Pound Cake
- Prepare the pan:
- Generously coat your bundt pan with baking spray or butter every nook and cranny to ensure clean release after baking. This is absolutely crucial for bundt cakes.
- Mix the dry ingredients:
- Thoroughly whisk together the flour, baking soda, salt, cinnamon, and nutmeg until completely uniform. This prevents any bitter pockets of leavening agent or spices in your finished cake.
- Cream butter and sugar:
- Beat the butter and brown sugar for a full 3 to 4 minutes until noticeably lighter in color and fluffy in texture. This incorporates air, which helps create the perfect pound cake structure.
- Incorporate wet ingredients:
- Add sweet potato purée and mix thoroughly, then add eggs one at a time, allowing each to fully incorporate before adding the next. This method prevents the batter from separating or curdling.
- Combine batter:
- Alternate adding dry ingredients and buttermilk, beginning and ending with flour. This technique prevents overworking the gluten while ensuring everything incorporates smoothly.
- Bake with patience:
- Pour batter into your prepared pan, smooth the top, and bake at 325°F for approximately 70 minutes. The lower temperature allows the cake to bake evenly throughout without drying out.
- Create the brown butter glaze:
- Brown butter until it becomes golden and nutty, watching carefully, then mix with powdered sugar, milk, and vanilla until smooth and pourable. The slightly warm glaze will set beautifully on the cake.
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This recipe reminds me of my grandmother's kitchen where sweet potatoes were never just side dishes but the stars of desserts too. The first time I added that brown butter glaze was a happy accident when I left the butter on the stove a bit too long, but now it's that nutty dimension that makes everyone ask for my secret.
Making Perfect Sweet Potato Purée
For the best flavor, make your own sweet potato purée instead of using canned. Roast whole sweet potatoes at 400°F for about 45 minutes until very tender. Let them cool slightly, then remove the skins and mash with a fork or purée in a food processor until completely smooth. The natural caramelization from roasting adds incredible depth to your cake that canned purée simply cannot match.
Storage and Serving
This cake maintains its moisture beautifully under a cake dome at room temperature for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. While delicious at room temperature, try warming a slice for 15 seconds in the microwave before serving, which reactivates the buttery aromas and makes it absolutely irresistible, especially when topped with a scoop of vanilla ice cream.
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Troubleshooting Bundt Cakes
The most common issue with bundt cakes is sticking to the pan. Beyond greasing thoroughly, let the cake cool in the pan for exactly 10 minutes before turning out. This timing is crucial: too short and the cake may fall apart; too long and it might stick permanently. If you encounter resistance when turning out the cake, gently tap the pan on all sides and bottom or run a thin, flexible spatula around the edges to help release it.
Perfect Pairings
This sweet potato pound cake stands beautifully on its own but transforms into an extraordinary dessert when served with specific companions. A scoop of cinnamon ice cream alongside a warm slice creates a delightful temperature contrast. For breakfast or brunch, serve with a dollop of maple whipped cream. During holiday gatherings, a drizzle of bourbon caramel sauce over the top elevates this cake to showstopping status that will have guests coming back for seconds.
Frequently Asked Questions
- → How do I ensure the cake stays moist?
Ensure you measure ingredients accurately, do not over-mix the batter, and bake at the specified temperature. The sweet potato purée naturally enhances moisture.
- → Can I substitute the buttermilk?
Yes, you can substitute buttermilk with a mixture of whole milk and a tablespoon of lemon juice or white vinegar.
- → What’s the secret to a perfect brown butter glaze?
Let the butter brown slowly over medium heat and watch carefully to avoid burning. Remove it from heat once you notice nutty aromas and golden flecks.
- → Can I make this cake ahead of time?
Yes, this cake stores well. Wrap it tightly in plastic wrap and store at room temperature for up to 2 days or refrigerate for longer freshness.
- → What’s the best way to serve this cake?
Serve the cake slightly warm with a drizzle of glaze. For extra indulgence, top with chopped pecans and vanilla ice cream.