Saturday, November 24, 2012

Sweet Potato Cake

This recipe started with a search for baked sweet potato donuts.  Of course, you know me, the more of a process the less likely I am actually going to do it.  So, I decided to make it into a cake instead of baked cake donuts (I don’t have a deep fryer or vegetable oil in the house.)  These could also make excellent pancakes or waffles.

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
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.)
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

No comments:

Post a Comment