I know I said last time that Fall was upon us. But after last weekend's weather, I honestly think Fall decided not to visit us this year. Brrrr...was it cold. I had to turn on the heat in the house and it is only the middle of October. It has improved throughout the week but I'm really skeptical of how long this "more like Fall weather" will last...since it is supposed to rain tonight.
Last weekend I wanted to make something sweet but also very warm and comforting. So I opted for this sweet potato pound cake with a buttermilk sauce.
organette, I knew I had to try it. Since sweet potatoes have all kinds of health benefits, it is easy for me to rationalize making desserts (pound cake, cookies, pies, muffins/bread, souffle') or anything with them for that matter. These are my next experiment with sweet potatoes.
This is a nice dense cake, with added moisture from the buttermilk glaze. It's great in the morning with a cup of coffee or tea (it's not overly sweet) or even late at night with hot chocolate or just by itself. The nutmeg adds a subtle flavor of spice and everything nice in each bite. And the cake keeps well in an airtight container. Therefore Mr. Foodie and I enjoyed a lil (or more) cake each day this week. In short, this cake is a must have and a keeper. The Foodie family will definitely add this to the holiday dessert table and so should you.
Sweet Potato Pound Cake
3 1/4 cup flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
8 oz. unsalted butter (2 sticks), at room temperature
1 cup sugar
1 cup light brown sugar
4 eggs, large
2 cups cooked, mashed sweet potatoes (I used fresh sweet potatoes, roasted, peeled and mashed. You could also use canned sweet potatoes)
the glaze (optional):
1/2 cup buttermilk
1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, diced
1 1/2 teaspoon cornstarch or flour
1/4 teaspoon baking soda
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Spray a nonstick Bundt pan with cooking spray.
In a medium bowl, combine flour, baking powder, baking soda, nutmeg and salt. Mix well.
In a small bowl, combine the milk with the vanilla extract.
In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy. Make sure you scrape the down the sides of the bowl to incorporate all of the ingredients. Add the eggs one at a time, beating well after each one. Add the sweet potatoes and mix until combined. The mixture will look curdled and not good but that is okay. Add half of the flour mixture and mix on low. Then add half of the milk mixture on low until well blended. Add the rest of the flour and then the rest of the milk. Beat on low until the mixture is combined. The batter will be thick and smooth.
Scrape the batter into the prepared Bundt pan and bake for 60-75 minutes (it took 75 minutes in my oven but check it after one hour) or until the cake is done. Insert a toothpick in the center of cake and it is done if the toothpick comes out clean. Cool the cake on a wire rack for 20 minutes and then carefully invert the cake on the wire rack to continue cooling.
Make the glaze while the cake is cooling. In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch and baking soda over medium heat, bringing it to a gentle boil. Remove from heat, stir well and allow the glaze to cool to room temperature. Add the vanilla extract, stirring well.
Set the wire rack, with the cake on top, over a baking sheet or a piece of foil. Spoon drizzle the glaze on top of the cake. Let the cake cool completely before serving.
adapted from organette originally from southern cakes