A couple of weeks ago, I came across this recipe on Twitter from @ontysplate. I was immediately entranced because it mixed two of my favorite things…pound cake and sweet potatoes. Since I was already going to my nephew’s for Christmas dinner, and he was going to be doing the heavy cooking, I decided to make this to bring. Following is my pound cake adventure. First the entire recipe:
- 3 c all purpose flour unbleached
- 2 c butter
- 1 1/2 c sweet potato cooked and mashed
- 1 1/4 c sugar
- 3/4 c brown sugar packed
- 6 eggs
- 14 oz sour cream
- 2 tsp vanilla
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 3/4 tsp nutmeg
- 3/4 tsp ginger
- 3 tbsp butter melted
- 1/3 c pecans chopped
- 1/3 c brown sugar packed
- 1/4 c maple syrup
As I normally do for baking recipes, I followed this to the letter with a couple of exceptions. First, Ty made this in a bundt pan, and put the praline topping in first to bake along with the cake. I don’t own a bundt pan, so I used my traditional pound cake pan and since the topping wouldn’t cook with the cake, I toasted the pecans in a dry skillet, then added the butter, brown sugar and syrup, brought it to a boil then let it simmer for a few minutes and poured it over the cooled cake. It hardened to a yummy praline topping and was perfect. So, regardless of what type pan you have, this recipe will work.
The second deviation was when I was mixing the dry ingredients into the wet for the final batter. I was using my Kitchen Aid stand mixer and it did fine for the first go-round, but this recipe makes a LOT of batter, and I could tell that the mixing bowl was going to be FULL. So, in the end, I took the bowl off the mixer stand and used my dough whisk:
to finish mixing the batter. It worked like a charm. This is a thick, heavy batter and a regular whisk would be defeated, but the above tool is used for making bread dough, so it was up to the challenge.
I also had to monitor my oven, which tends to run a little hot AND it’s slanted. Gotta love apartment living, right? So, I turned the cake around at 20 minutes (very carefully) and checked it at 55 minutes, still wet in the middle. Seventy minutes in my oven was perfect.
This is after cooling a bit and removing from the pan, and below is after the topping and in the container ready to head out to Christmas dinner:
It was a complete hit and I loved it. The texture is smooth and moist, it’s not a terribly sweet cake, which I like, so the topping really adds a punch. In addition, you can taste all the elements of the sweet potatoes, the spices and the tang of the sour cream. This is definitely going to be a go-to recipe for holiday time–or just when I want to indulge in something yummy! Many thanks to Ms. Ty for sharing this. Go check out her blog for more wonderful things to make and savor!