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If you are searching for a cozy, comforting dessert to brighten your day or impress your guests, look no further than this Sweet Potato Pound Cake with Pecan Glaze Recipe. It’s a beautiful celebration of fall flavors and textures, where velvety sweet potato purée swirls through a tender, buttery pound cake, all topped with a luscious, nutty pecan glaze that adds the perfect balance of sweetness and crunch. Every bite feels like a warm hug from the inside, making it a beloved recipe to keep close at hand for any occasion.

Ingredients You’ll Need

A close-up shot of a metal mixing bowl attached to a red stand mixer, filled with a creamy, light brown batter. The batter has a smooth, thick texture and clings slightly to the edges of the bowl and the white beater attachment, which is partially lifted above the mixture. The mixing bowl is set on a white marbled surface. The image captures the action of mixing with some batter spread unevenly on the sides of the bowl and beater, showing a work-in-progress baking scene. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet each one plays a crucial role in crafting a Sweet Potato Pound Cake with Pecan Glaze Recipe that is moist, flavorful, and irresistibly tender. From the warm spices to the rich butter and tangy buttermilk, every element works in harmony to bring this cake to life.

All-purpose flour: The foundation for the cake’s structure and a tender crumb.
Baking soda: Helps the cake rise beautifully and keeps it light.
Salt: Enhances all the sweet and spicy flavors.
Ground cinnamon: Adds warm, aromatic depth to the cake.
Ground nutmeg: A pinch of nutmeg complements the sweetness with a subtle edge.
Butter: At room temperature for a creamy, rich texture.
Dark brown sugar: Imparts caramel notes and moistness in both cake and glaze.
Large eggs: Bind everything together and ensure a perfect rise.
Sweet potato purée: The star ingredient that brings natural sweetness and a silky texture.
Vanilla extract: For a mellow, sweet aromatic touch.
Almond extract: A hint of nutty flavor that pairs beautifully with the sweet potato.
Buttermilk: Adds tang and tenderness to the cake crumb.
Heavy whipping cream: Creates the smooth, rich base for the glaze.
Cream cheese: Gives the glaze a luscious, creamy consistency.
Pecans: Toasted and chopped for crunchy texture and toasty flavor in the glaze.

How to Make Sweet Potato Pound Cake with Pecan Glaze Recipe

Step 1: Prepare the Pecan Glaze

Start by heating your dark brown sugar and heavy whipping cream in a small saucepan, bringing the mixture to a rapid simmer. Whisk it constantly for at least one full minute to allow it to thicken slightly—this step is key to achieving that irresistible glaze consistency. After transferring to a heatproof bowl, let it cool briefly, then whisk in softened cream cheese and vanilla extract. Finally, fold in the toasted pecans and refrigerate until you’re ready to glaze the cake.

Step 2: Preheat and Prep the Pan

Before diving into the cake batter, preheat your oven to 325°F (165°C). Generously butter and flour a 10-cup bundt pan to ensure a clean release after baking. This step might seem simple, but proper pan prep will keep your pound cake intact and picture-perfect.

Step 3: Combine Dry Ingredients

In a large bowl, mix together the flour, baking soda, salt, cinnamon, and nutmeg. This blend of spices creates the warm, inviting aroma that makes this Sweet Potato Pound Cake with Pecan Glaze Recipe so special.

Step 4: Cream Butter and Sugar

Using a stand mixer or handheld mixer with a paddle attachment, whip the butter and dark brown sugar on high speed until pale, fluffy, and light—this usually takes 3 to 4 minutes. This process incorporates air for the ultimate tender crumb.

Step 5: Add Eggs and Flavors

Reduce the mixer speed to medium and add the eggs one by one, allowing each to fully incorporate before adding the next. Then add in the sweet potato purée, vanilla extract, and almond extract for that subtle nutty complexity.

Step 6: Alternate Dry Ingredients and Buttermilk

Switch the mixer to low and alternate adding one-third of the flour mixture followed by half the buttermilk. Scrape down the sides regularly to ensure even mixing. Be gentle and avoid overmixing, which could toughen the cake.

Step 7: Bake the Pound Cake

Pour your perfectly mixed batter into the prepared bundt pan and smooth the top with a spatula. Bake for about 70 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before carefully inverting it on a wire rack to cool completely.

Step 8: Glaze the Cake

If the pecan glaze has thickened too much after chilling, just warm it gently in the microwave for a few seconds until pourable. Drizzle over the cooled cake, allowing it to set for at least 10 minutes, and then get ready to indulge in pure bliss.

How to Serve Sweet Potato Pound Cake with Pecan Glaze Recipe

A bundt cake with a golden brown color sits on a clear, textured glass cake stand with a short pedestal. The cake has a smooth, firm texture with small holes visible on the outside. A rich, glossy caramel glaze with small nut pieces drips down the sides, pooling slightly at the bottom. Behind the cake, there is a white bowl filled with fluffy white cream. In front of the cake, thin golden serving utensils rest on a white marbled surface, along with a clear small plate holding golden forks. The background is a soft, light pink with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation, sprinkle a few extra toasted pecans or a dusting of cinnamon over the glazed cake. Freshly whipped cream or a scoop of vanilla ice cream can add an indulgent finishing touch that perfectly complements the warm spices and creamy glaze.

Side Dishes

This pound cake pairs beautifully with a hot cup of dark coffee or a robust chai tea—it’s the perfect balance of sweet and spice. For a more decadent experience, serve alongside a warm caramel sauce or even a small bowl of maple syrup for dipping.

Creative Ways to Present

For gatherings or gift-giving, slice the cake into generous wedges and serve each piece on a rustic wooden board or colorful dessert plate. Layer slices with dollops of pecan glaze and garnish with edible flowers for a stunning centerpiece that invites conversation and compliments.

Make Ahead and Storage

Storing Leftovers

Once your Sweet Potato Pound Cake with Pecan Glaze Recipe is finished, store any leftovers in an airtight container. At room temperature, it will stay fresh for up to 3 days, or you can refrigerate it for up to 5 days to enjoy throughout the week without losing any flavor or moisture.

Freezing

If you want to save the cake for longer, you can freeze it. Wrap slices tightly in plastic wrap, then place them in a freezer bag or airtight container. Frozen, it stays delicious for up to 3 months and makes for a fantastic surprise treat whenever the craving hits.

Reheating

To bring back that just-baked warmth, thaw frozen slices overnight in the fridge and then gently reheat in a microwave or oven at low heat. Warm slices revitalize the moist crumb and make the glaze slightly melty again—pure perfection.

FAQs

Can I use canned sweet potato purée instead of homemade?

Absolutely! Canned sweet potato purée works just fine in this Sweet Potato Pound Cake with Pecan Glaze Recipe. Just make sure it’s plain and not seasoned, so the flavors stay balanced and true to the recipe.

Is it possible to make this cake gluten-free?

Yes, though you’ll want to use a gluten-free all-purpose flour blend that includes xanthan gum to maintain the cake’s texture. Keep in mind that baking times may vary slightly, so check the cake with a toothpick before pulling it from the oven.

How do I toast pecans perfectly?

Toast pecans on a baking sheet in a preheated 350°F (175°C) oven for about 8-10 minutes, stirring once halfway through. Watch closely as they can burn quickly. Toasting intensifies their flavor and adds a lovely crunch to the glaze.

Can I substitute almond extract with something else?

If you don’t have almond extract, you can omit it or replace it with an equal amount of vanilla extract. The cake will still be delicious, though the subtle nutty undertone will be less prominent.

What’s the best way to get a clean slice of this pound cake?

Use a sharp serrated knife and let the cake cool completely before slicing. Wiping the knife clean between slices helps keep each piece looking neat, showcasing the beautiful crumb and glaze.

Final Thoughts

I can’t recommend this Sweet Potato Pound Cake with Pecan Glaze Recipe enough if you want a dessert that feels both nostalgic and elegant without a fuss. Its rich combination of tender cake, cozy spices, and creamy pecan glaze will quickly become your go-to for holidays, special occasions, or simply whenever you need a little slice of comfort. Trust me, once you try it, you’ll want to make it over and over!

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