Description
This recipe yields a tender, moist pound cake flavored with sweet potato and warm spices, topped with a rich brown sugar cream cheese glaze. It is a classic Southern dessert perfect for fall baking.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed sweet potato (about 1 large sweet potato, cooked and pureed)
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- For the Glaze: 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk
Instructions
- Preheat your oven to 325 degrees F. Grease and flour a 10-inch tube or Bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed sweet potato until combined.
- In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan. Bake for 60 to 75 minutes, or until a wooden skewer inserted near the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: Beat the cream cheese and butter together until smooth. Gradually beat in the powdered sugar and brown sugar until incorporated. Mix in the vanilla extract. Add milk one tablespoon at a time until you reach a thick, pourable consistency.
- Once the cake is completely cool, drizzle the brown sugar cream cheese glaze over the top. Allow the glaze to set before slicing and serving.
Notes
- Cook your sweet potatoes by baking or steaming until very soft before mashing them smooth for the best texture.
- For a richer flavor, substitute honey for the granulated sugar in the cake batter, reducing the amount to 1 3/4 cups.
- You can use a standard 9×13 inch baking dish instead of a tube pan; reduce the baking time to 45 to 55 minutes.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg