Sweet Potato Pound Cake (Print)
Tender sweet potato pound cake with spices and rich glaze.
# Ingredients:
→ Sweet Potato Pound Cake
01 -
3 cups all-purpose flour, sifted if lumpy
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1/2 teaspoon baking soda
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1 teaspoon kosher salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1 cup unsalted butter, room temperature
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1 1/2 cups packed light brown sugar
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1 cup sweet potato purée
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6 large eggs, room temperature
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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1 cup whole buttermilk
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Chopped pecans (optional, for garnish)
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Vanilla ice cream (optional, for serving)
→ Brown Butter Glaze
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1 1/2 cups powdered sugar
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1/2 cup salted butter
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3 tablespoons whole milk (or milk of choice)
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1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
# Directions:
01 -
Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter. Set aside.
02 -
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
03 -
Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
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Mix in the sweet potato purée until fully combined. Add the eggs, one at a time, beating until just incorporated after each addition.
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Add the vanilla extract and almond extract to the mixture and blend.
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Gradually add the dry mixture in stages, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined without over-mixing.
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Pour the cake batter into the prepared bundt pan and smooth the top evenly with a spoon.
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Bake for 1 hour and 10 minutes, or until a toothpick inserted into the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
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In a small saucepan over medium heat, melt the butter and allow it to brown, about 5-6 minutes. Monitor closely to prevent burning. Once golden brown with a nutty aroma, remove from heat to cool slightly.
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In a large bowl, combine powdered sugar, browned butter, milk, and vanilla paste/extract. Stir until the glaze is smooth and well incorporated.
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Place the cooled cake on a serving plate and drizzle the glaze over the top. Optionally, garnish with chopped pecans.
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Slice the cake into wedges and serve warm with vanilla ice cream if desired. Enjoy!
# Notes:
01 -
Ensure the butter for the glaze is carefully browned without burning.
02 -
Do not over-mix the cake batter to avoid a dense texture.