Description
This Sweet Potato Pound Cake is a moist, tender, and warmly spiced dessert bursting with buttery richness and the comforting flavor of sweet potatoes. Enhanced with cinnamon and nutmeg, it’s finished with a luscious brown butter glaze that adds a decadent touch. Perfect for gatherings or cozy nights in, it pairs wonderfully with vanilla ice cream and optional chopped pecans for an extra crunch.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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 Garnishes
- Chopped pecans
- Vanilla ice cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line a loaf or bundt pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground cinnamon, and ground nutmeg until well combined and set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature unsalted butter and packed light brown sugar until the mixture is fluffy and light in color. This step is essential for a soft, tender cake.
- Add Wet Ingredients: Beat in the sweet potato purée until evenly incorporated. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract to enhance the flavor profile.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture alternating with whole buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter and making the cake dense.
- Pour Batter into Pan: Transfer the batter into the prepared pan and smooth the top with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before removing it to a wire rack to cool completely.
- Prepare Brown Butter Glaze: In a small saucepan over medium heat, melt the salted butter and cook until it turns a rich brown color and gives off a nutty aroma, about 3-5 minutes. Remove from heat and whisk in the powdered sugar, whole milk, and vanilla bean paste or vanilla extract until smooth and glossy.
- Glaze the Cake: Drizzle the brown butter glaze over the cooled cake evenly, allowing it to drip down the sides.
- Add Garnishes and Serve: Optionally sprinkle chopped pecans on top for crunch and serve slices with vanilla ice cream to elevate the indulgence.
Notes
- This sweet potato pound cake is exceptionally tender, warmly spiced, and full of flavor, perfect for fall and holiday gatherings.
- The brown butter glaze adds a rich, nutty finish that complements the sweet potato’s natural sweetness.
- Make sure to use room temperature ingredients to ensure even mixing and a light texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
- The cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 105mg
