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Sweet Potato Pound Cake with Pecan Glaze Recipe

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3.9 from 4 reviews

This Sweet Potato Pound Cake is a moist, richly spiced dessert that combines the earthy sweetness of pureed sweet potatoes with warm cinnamon and nutmeg, all baked into a tender bundt cake. Topped with a luscious pecan glaze made from brown sugar, cream, and cream cheese, this cake is perfect for cozy afternoons or holiday gatherings, offering a delightful balance of flavors and textures.

Ingredients

Pecan Glaze

  • 1 cup (6 oz/170 g) dark brown sugar
  • ⅔ cup (5 fl oz/150 ml) heavy whipping cream
  • ¼ cup (2 oz/57 g) cream cheese, softened
  • 1 teaspoon vanilla extract
  • ½ cup (2 ½ oz/71 g) pecans, toasted and chopped

Sweet Potato Pound Cake

  • 3 cups (15 oz/426 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (8 oz/225 g) butter, at room temperature
  • 1 ¾ cups (10 ½ oz/298 g) dark brown sugar
  • 6 large eggs, at room temperature
  • 1 cup (8 oz/225 g) sweet potato purée
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup (8 fl oz/240 ml) buttermilk

Instructions

  1. Make the Pecan Glaze: In a small saucepan, combine the dark brown sugar and heavy cream. Bring to a rapid simmer over medium heat while whisking constantly for at least one full minute until slightly thickened. Transfer the mixture to a heatproof bowl and allow it to cool for 10 minutes. Whisk in the softened cream cheese and vanilla extract until smooth, then fold in the toasted and chopped pecans. Refrigerate the glaze until ready to use.
  2. Prepare the Oven and Pan: Preheat your oven to 325°F (165°C). Generously butter and flour a 10-cup (2 ¼ liter) bundt pan to prevent sticking.
  3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Stir well and set aside.
  4. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, or a handheld electric mixer, whip the butter and dark brown sugar together on high speed for 3-4 minutes until light, fluffy, and creamy.
  5. Add Eggs and Flavorings: Lower the mixer speed to medium and add the eggs one at a time, fully incorporating each before adding the next. Next, mix in the sweet potato puree, vanilla extract, and almond extract until combined.
  6. Combine Dry and Wet Ingredients: Switch the mixer to low speed. Add one-third of the flour mixture followed by half of the buttermilk. Scrape down the sides of the bowl, then repeat the process with another third of the flour and the remaining buttermilk, finishing with the last of the flour mixture. Mix gently and just until combined to avoid over-mixing.
  7. Pour and Bake: Pour the batter evenly into the prepared bundt pan. Smooth the surface with a spatula and bake in the preheated oven for about 70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack and allow it to cool completely.
  9. Apply the Pecan Glaze: If the pecan glaze has thickened too much to pour, warm it briefly in the microwave for a few seconds until pourable. Drizzle the glaze evenly over the cooled cake and let it set for 10 minutes before serving.
  10. Serve and Store: Slice the cake and enjoy it with a cup of dark coffee. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Notes

  • Make sure your eggs and butter are at room temperature before mixing for the best texture.
  • Do not over-mix the batter once the flour is added to keep the cake tender.
  • Toast and chop the pecans yourself to enhance their flavor and crunch in the glaze.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.

Find it online: https://marthatasty.com/sweet-potato-pound-cake-with-pecan-glaze-recipe/