3 ½ cups whole wheat pastry flour
1 teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup butter
¾ cup brown sugar
2 large eggs
½ cup buttermilk
½ cup sour cream
1 teaspoon Vanilla
1 1/2 cups cooked sweet potato (I used leftover mashed marsala sweet potatoes from Thanksgiving.)
¾ cup brown sugar
2 large eggs
½ cup buttermilk
½ cup sour cream
1 teaspoon Vanilla
1 1/2 cups cooked sweet potato (I used leftover mashed marsala sweet potatoes from Thanksgiving.)
Pre-heat the oven to 350 degrees Fahrenheit.
Grease and line a 9” cake pan with parchment paper. Don’t
forget to also grease the parchment paper.
Cream together the butter and sugar in a big bowl or your
stand mixer. Add each egg individually
until incorporated. Mix in the
buttermilk, sour cream, vanilla and sweet potato. In a separate bowl, mix together all the dry ingredients. Add the dry ingredients to the wet mixture in
three installments. Mix until combined.
Pour the batter into your prepared cake pan. Use a spatula to get as much out of the bowl
as possible; it will be very thick.
Bake in a 350 degree oven for 35 minutes.
Melt 2 tablespoons of butter and mix together a tablespoon
of sugar and a teaspoon of cinnamon.
Remove the cake from the oven without turning off the
heat. Brush the top of the cake with
butter and sprinkle with the cinnamon sugar.
Return to oven for 5 minutes. Remove from oven and brush again with butter
and sprinkle with remaining cinnamon sugar.
Let the cake cool 10 – 15 minutes before depanning. Serve with left over cranberry sauce.
Thanks for reading,
Sarah McTernen