Sweet Potato Pecan Pound Cake with Sweet Buttermilk Glaze

Name: Sweet Potato Pecan Pound Cake with Sweet Buttermilk Glaze
Total time: 60 min
Cuisine: American
Ingredients: 2 sticks softened butter; 3 cups sugar; 1 cup mashed sweet potato puree; 4 room temperature eggs; 1 cup room temperature buttermilk; 1 tablespoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 0.5 teaspoon nutmeg; 3 cups all-purpose flour; chopped pecans or pecan halves; 2 cups powdered sugar; 1 tablespoon melted butter; 1 teaspoon cake batter extract; buttermilk

Serves 1

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Sweet Potato Pecan Pound Cake with Sweet Buttermilk Glaze

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Serves 1

Directions

1Start with two sticks of softened butter, salted or unsalted.
2Add three cups of white sugar to the butter and cream them together.
3Add one cup of mashed sweet potato puree.
4Add four room temperature eggs.
5Gradually add the sweet potato puree into the creamed butter and sugar mixture.
6Start adding the eggs into the batter.
7Combine one cup of room temperature buttermilk with one tablespoon of vanilla extract and set aside.
8Add one teaspoon of baking soda, one teaspoon of salt, one teaspoon of cinnamon, and a half a teaspoon of nutmeg (or more to taste) into the batter.
9Gradually add three cups of all-purpose flour to the batter, alternating with the wet ingredients.
10Pour the batter into a prepared pan.
11Sprinkle chopped pecans or pecan halves on top of the batter.
12Bake the cake in a 350-degree Fahrenheit oven for about an hour, checking at 45 minutes.
13To make the buttermilk glaze, combine two cups of powdered sugar, one tablespoon of melted butter, and one teaspoon of cake batter extract.
14Add just enough buttermilk to the glaze mixture to achieve the desired consistency (thick or thin).

Ingredients

2 sticks softened butter
3 cups sugar
1 cup mashed sweet potato puree
4 room temperature eggs
1 cup room temperature buttermilk
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
0.5 teaspoon nutmeg
3 cups all-purpose flour
chopped pecans or pecan halves
2 cups powdered sugar
1 tablespoon melted butter
1 teaspoon cake batter extract
buttermilk

Equipment

ovenprepared pan

Tips

Gradually add sweet potatoes into creamed butter and sugar.
Alternate wet and dry ingredients when mixing the cake batter.
Start checking the cake at 45 minutes for doneness.
Adjust nutmeg quantity to taste.
Adjust buttermilk in glaze to achieve desired consistency.

Sweet Potato Pecan Pound Cake with Sweet Buttermilk Glaze

Serves 1

facebook.com

Sweet Potato Pecan Pound Cake with Sweet Buttermilk Glaze

facebook.com

Serves 1

Directions

1Start with two sticks of softened butter, salted or unsalted.
2Add three cups of white sugar to the butter and cream them together.
3Add one cup of mashed sweet potato puree.
4Add four room temperature eggs.
5Gradually add the sweet potato puree into the creamed butter and sugar mixture.
6Start adding the eggs into the batter.
7Combine one cup of room temperature buttermilk with one tablespoon of vanilla extract and set aside.
8Add one teaspoon of baking soda, one teaspoon of salt, one teaspoon of cinnamon, and a half a teaspoon of nutmeg (or more to taste) into the batter.
9Gradually add three cups of all-purpose flour to the batter, alternating with the wet ingredients.
10Pour the batter into a prepared pan.
11Sprinkle chopped pecans or pecan halves on top of the batter.
12Bake the cake in a 350-degree Fahrenheit oven for about an hour, checking at 45 minutes.
13To make the buttermilk glaze, combine two cups of powdered sugar, one tablespoon of melted butter, and one teaspoon of cake batter extract.
14Add just enough buttermilk to the glaze mixture to achieve the desired consistency (thick or thin).