This Sweet Potato Delight Pound Cake is a cozy twist on the classic pound cake, perfect for fall gatherings or any time you crave something sweet and comforting. The natural sweetness of roasted sweet potatoes pairs beautifully with warm spices, creating a moist and flavorful cake that's sure to impress.
Butter brings a rich, creamy texture to the cake, making it soft and moist. Granulated sugar and light brown sugar balance sweetness and add depth with a hint of molasses. Eggs provide structure and help the cake rise. Mashed roasted sweet potatoes are the star, adding moisture and natural sweetness. Vanilla extract enhances the overall flavor profile.
All-purpose flour forms the cake’s base, giving it structure. Baking powder and baking soda help the cake rise, while salt balances flavors. Cinnamon, nutmeg, and cloves add warmth and spice, complementing the sweet potatoes. Whole milk ensures a tender crumb by adding moisture.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it with a drizzle of caramel sauce for an extra indulgent treat. It’s also lovely with a cup of chai tea, which complements the spices in the cake.
Start by preheating your oven to 350°F and greasing a 10-inch Bundt pan thoroughly. This prevents the cake from sticking later. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This could take about 3-5 minutes using an electric mixer. It’s important for the sugars to dissolve slightly into the butter.
Next, add the eggs one at a time, beating well after each addition. This method ensures the eggs are fully incorporated and the batter remains smooth. Mix in the mashed sweet potatoes and vanilla extract until the batter is well combined. This is where you’ll start to see the beautiful orange hue from the sweet potatoes.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to the sweet potato mixture, alternating with the whole milk. Begin and end with the dry ingredients to prevent the batter from becoming too thin. Stir gently until everything is just combined.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking. Place the pan in the oven and bake for 60-70 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Patience here will keep the cake from breaking.
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