Description
This dense and moist sweet potato pound cake is a Southern American classic that blends earthy roasted sweet potato puree with warming autumnal spices like cinnamon and nutmeg. Perfectly balanced and deeply flavorful, this cake yields a bakery-quality texture that holds up beautifully. It is an ideal dessert for family gatherings, holiday tables, or a simple afternoon treat. The combination of natural sweet potato starches and creamed butter ensures a rich, tender crumb that only gets better the next day as the spices continue to meld.
Ingredients
3 cups all-purpose flour
1.5 cups sweet potato puree, roasted and mashed
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1.5 tsp cinnamon
0.5 tsp nutmeg
1 tsp baking powder
Instructions
Preheat your oven to 325 degrees Fahrenheit and grease a standard Bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
In a stand mixer, cream the softened butter and sugars until the mixture is light and fluffy.
Add the eggs one at a time, beating thoroughly after each addition.
Fold in the sweet potato puree until combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure all cold ingredients like eggs are at room temperature for better emulsion. You can substitute up to half of the granulated sugar with light brown sugar for a deeper molasses flavor. Store at room temperature in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg