Description
This Sweet Potato Pound Cake is a moist, tender, and richly spiced dessert perfect for any occasion. Made with sweet potato purée, warm spices like cinnamon and nutmeg, and a luscious brown butter glaze, this cake delivers buttery richness with every bite. The addition of vanilla and almond extracts enhances the flavor, while optional chopped pecans add texture and vanilla ice cream on the side brings a creamy touch.
Ingredients
Scale
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, for garnish
- Vanilla ice cream, for serving
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases cleanly after baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, kosher salt, ground cinnamon, and ground nutmeg. Set aside.
- Cream butter and sugar: In a large bowl, beat the unsalted butter and light brown sugar together until the mixture is light, fluffy, and pale in color. This should take about 3-5 minutes with a stand mixer or hand mixer.
- Add sweet potato puree and eggs: Blend in the sweet potato purée to the creamed butter and sugar until combined. Then add the eggs one at a time, beating well after each addition to ensure everything is fully incorporated.
- Add extracts and buttermilk: Stir in the vanilla extract and almond extract. Alternate adding the dry ingredients and whole buttermilk to the batter in three additions, beginning and ending with the dry ingredients. Mix just until combined after each addition to keep the batter light.
- Pour and bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then invert it carefully onto a wire rack and allow it to cool completely.
- Prepare the brown butter glaze: In a small saucepan, melt the salted butter over medium heat. Continue cooking the butter, stirring constantly, until it turns a deep golden brown and has a nutty aroma. Remove from heat immediately.
- Mix glaze ingredients: Whisk the powdered sugar, whole milk, and vanilla bean paste (or extract) into the brown butter until smooth. If the glaze is too thick, add a little more milk to reach desired consistency.
- Glaze the cake: Drizzle the brown butter glaze over the cooled cake. Garnish with chopped pecans, if using.
- Serve: Slice and serve the cake as is or with a scoop of vanilla ice cream for an indulgent treat.
Notes
- This sweet potato pound cake is exceptionally moist and tender, with warm spices that highlight the natural sweetness of the sweet potatoes.
- The brown butter glaze adds a rich, nutty flavor that complements the cake perfectly.
- Ensure ingredients like butter, eggs, and buttermilk are at room temperature for best mixing results.
- Use a bundt or tube pan to allow even baking of this dense cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Optional pecans add a delightful crunch but can be omitted if preferred.
- For a dairy-free version, substitute butter with non-dairy margarine and buttermilk with a dairy-free milk mixed with vinegar or lemon juice.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 410
- Sugar: 30g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
