Ingredients and Weight:
- All-purpose flour: 1 3/4 cups (220g)
- Baking powder: 3 teaspoons (9g)
- Ground cinnamon: 2 teaspoons (4g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, softened: 1 cup (2 sticks or 227g)
- Granulated sugar: 3/4 cup (150g)
- Brown sugar: 1/2 cup (100g)
- Vanilla extract: 1 teaspoon (5ml)
- Large eggs: 3
- Mashed sweet potato: 1 cup (227g)
Preparation Time:
30 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, cream together butter and sugars until light and fluffy. Beat in vanilla extract.
- Add eggs one at a time, mixing well after each addition. Stir in mashed sweet potato.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information:
Per slice (1/8 of cake):
- Calories: 250
- Fat: 10g (15% DV)
- Saturated fat: 6g (30% DV)
- Cholesterol: 70mg (23% DV)
- Sodium: 120mg (5% DV)
- Carbohydrates: 35g (12% DV)
- Protein: 5g (10% DV)
Dish Characteristics:
- Moist and flavorful with a sweet potato twist
- Classic pound cake texture with a hint of warm spices
- Perfect for a special occasion or an indulgent treat
User Comments:
- "This cake is so delicious! I love the combination of sweet potato and spices." - Jennifer
- "The perfect fall dessert. The flavors are warm and comforting." - Sarah
- "My guests loved this cake. It's easy to make and always a crowd-pleaser." - Emily
- "The cake was a bit too dense for my taste." - Michael
- "I accidentally used pumpkin puree instead of sweet potato, but it still turned out great!" - Jessica
Special Precautions and Tips:
- To ensure even baking, make sure all ingredients are at room temperature before mixing.
- Do not overmix the batter. Overmixing can develop the gluten in the flour and result in a tough cake.
- If you do not have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
