Description
This Sweet Potato Pound Cake is a moist, rich treat combining the warm flavors of cinnamon and nutmeg with the natural sweetness of sweet potato puree. Baked to golden perfection and topped with a luscious brown butter glaze, it’s the ultimate cozy dessert, perfect for fall or any occasion needing a comforting homemade cake.
Ingredients
Scale
Sweet Potato Pound 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
Garnish and Serving
- Chopped pecans, for garnish (optional)
- Vanilla ice cream, for serving (optional)
Brown Butter 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease it with butter. Set it aside for later use.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, kosher salt, cinnamon, and nutmeg until thoroughly combined. This ensures even distribution of spices and leavening agents.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a handheld electric mixer, beat the unsalted butter and light brown sugar together on medium-high speed for about 3-4 minutes until the mixture is light and fluffy. This creates a creamy base for the cake.
- Add Sweet Potato and Eggs: Mix in the sweet potato purée until fully incorporated. Then, add the eggs one at a time, mixing after each addition until just combined to maintain batter aeration. Stir in the vanilla and almond extracts for added flavor.
- Incorporate Dry and Wet Ingredients: Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Add in stages (a little flour, then a little buttermilk) and mix until just combined to avoid over-mixing and ensure a tender crumb.
- Pour Batter Into Pan: Transfer the batter evenly into the prepared bundt pan. Use a spoon or spatula to smooth the top surface for even baking.
- Bake the Cake: Bake in the preheated oven for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
- Prepare Brown Butter Glaze: In a small saucepan over medium heat, melt the salted butter and cook it undisturbed for 5-6 minutes until it turns golden brown with a nutty aroma and brown bits form on the bottom. Remove from heat and let cool slightly.
- Mix the Glaze: In a large bowl, combine the powdered sugar with the cooled brown butter. Add the milk and vanilla bean paste or extract and whisk until smooth and fully incorporated.
- Assemble the Cake: Place the cooled cake on a serving plate or cake stand. Drizzle the brown butter glaze evenly over the top, allowing it to settle and set for a few minutes.
- Garnish and Serve: Optionally sprinkle chopped pecans over the glaze for added texture and nutty flavor. Slice the cake into wedges and serve warm, optionally accompanied by vanilla ice cream. Enjoy your delicious sweet potato pound cake!
Notes
- Ensure all wet ingredients (eggs, butter, buttermilk) are at room temperature for smooth batter mixing.
- Do not over-mix the batter once flour is added to keep the cake light and tender.
- Watch the butter carefully when browning; it can burn quickly after it starts to brown.
- Sweet potato purée can be homemade by roasting and mashing sweet potatoes or store-bought 100% purée.
- For a dairy-free version, substitute butter and milk with suitable plant-based alternatives.
- Let the glaze set a few minutes before slicing to prevent it from running off the cake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sweet potato pound cake, brown butter glaze, fall dessert, bundt cake, homemade cake, sweet potato recipe
