Sweet Potato Pecan Pound Cake with Sweet Buttermilk Glaze
Directions
- 1Add 2 sticks of softened butter to the stand mixer.
- 2Add 3 cups of white sugar to the mixer.
- 3Start mixing the butter and sugar.
- 4Gradually add 1 cup of mashed sweet potato puree to the butter and sugar mixture while mixing.
- 5Gradually add 4 room temperature eggs to the mixture while mixing.
- 6Combine 1 cup of room temperature buttermilk with 1 tablespoon of vanilla extract and set aside.
- 7Combine 1 teaspoon of baking soda, 1 teaspoon of salt, 1 teaspoon of cinnamon, and half a teaspoon of nutmeg (or more to taste) and add to the batter.
- 8Add 3 cups of all-purpose flour to the batter, alternating with the buttermilk mixture, ensuring structure for the cake.
- 9Pour the batter into a prepared pan.
- 10Sprinkle chopped pecans on top of the batter in the pan.
- 11Bake the cake in a 350-degree oven for about an hour, starting to check at 45 minutes.
- 12Prepare the buttermilk glaze by combining 2 cups of powdered sugar, 1 tablespoon of melted butter, 1 teaspoon of cake batter extract, and enough buttermilk to achieve the desired consistency.
- 13Pour the buttermilk glaze over the cooled cake.
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
- 1 cup chopped pecans
- 2 cups powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon cake batter extract
Equipment
stand mixerbaking pan
Tips
- You can use salted or unsalted butter for the cake.
- Gradually add ingredients into the mixer.
- Use all-purpose flour for structure due to the moisture from the sweet potatoes.
- You can fold chopped pecans into the batter, use finely chopped pecans, or pecan halves for sprinkling on top.