Mouth-Watering Sweet Potato Pound Cake Recipe
Get ready to dive into a sweet and savory treat that is sure to satisfy your soul: Soul Food Sweet Potato Pound Cake. As a chef specializing in British cuisine, I have discovered that this cake recipe is the best of both worlds – it combines the classic pound cake texture with a Southern twist of sweet potatoes and spices like cinnamon and nutmeg.
There’s something about the flavor and texture of sweet potatoes that screams comfort food, and this cake definitely delivers on that front. But don’t let the indulgent taste fool you – I’ve also included some healthier substitutions, like low-fat buttermilk and Splenda sugar substitute, to make it a bit lighter without sacrificing flavor.
Whether you’re a fan of cake recipes or just looking for new ways to incorporate sweet potatoes into your diet, this recipe is sure to become a household favorite. So grab your apron, preheat your oven, and get ready to take your taste buds on a journey they’ll never forget. After all, as the Queen of Soul Food herself, Sylvia Woods, once said: “Food is symbolic of love when words are inadequate.”
Why You’ll Love This Recipe
Fellow foodies, let me tell you why you’ll love the soulful Sweet Potato Pound Cake recipe! This delightful concoction is not your average cake, but a heavenly blend of the best Southern flavors. It’s easy to make and doesn’t require any fancy gadgets or ingredients. And the best part? It’s made with healthy ingredients like low-fat buttermilk and Splenda sugar substitute that won’t harm your waistline.
The star ingredient of this recipe is undoubtedly the sweet potato. Not only does it add a natural sweetness to the cake, but it also packs in essential vitamins and minerals, making it more nutritious than your typical pound cake. Plus, it’s a perfect way to use leftover sweet potatoes from dinner last night!
But wait, there’s more! This cake is incredibly moist and fluffy, thanks to the right balance of butter and baking soda in the recipe. The texture is perfect for those who like their cakes dense yet airy. Moreover, we’ve added chopped walnuts to the batter for that extra crunch that makes every bite so satisfying.
To make this Sweet Potato Pound Cake even better, we’ve topped it with a luscious Maple Syrup Glaze that will make your taste buds dance with joy. The glaze is simple to prepare but adds an irresistible sweetness and depth of flavor that’ll make it stand out on any dessert table. You’re guaranteed to get lots of compliments when you serve this cake at your next family gathering or potluck.
In conclusion, this Sweet Potato Pound Cake is not your ordinary dessert; it’s a masterpiece that combines traditional Southern flavors with healthy ingredients. Trust us when we say that once you’ve tried this cake, you’ll never want any other pound cake again!
Ingredient List
Here are the ingredients you will need to make this delicious soul food sweet potato pound cake:
- 1 1/2 cups of butter, room temperature
- 3 cups of granulated sugar
- 6 large eggs, room temperature
- 2 cooked mashed sweet potatoes
- 1/2 cup of low-fat buttermilk
- 1 tablespoon of vanilla extract
- 3 cups of cake flour, sifted
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 tablespoon of ground cinnamon
- 1 tablespoon of ground nutmeg
- 2 cups of chopped walnuts
- 2 cups of Splenda sugar substitute
- 1 cup of light brown sugar
Gather all these fantastic cake recipe ingredients to proceed with the next steps.
The Recipe How-To
Now that you have all your ingredients, it’s time to get baking! This recipe requires a bit of patience and skill, but trust me, the end result is worth it.
Step 1: Preheat and prepare
First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9-inch (23 cm) loaf pan with cooking spray or butter.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together 3 cups of cake flour, 1 and ½ teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, as well as cinnamon and nutmeg to taste.
Step 3: Blend the wet ingredients
In another bowl, beat together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy. Add in 4 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Mix in 2 cups of cooked mashed sweet potatoes (make sure they are at room temperature!), followed by ½ cup of low-fat buttermilk.
Step 4: Combine wet and dry ingredients
Slowly add the dry ingredients into the wet mixture and mix until everything is fully combined. Do not overmix.
Step 5: Add walnuts
Once everything is combined, fold in 2 cups of chopped walnuts.
Step 6: Pour into pan and bake
Pour the batter into the greased loaf pan and bake for around 1 hour and 15 minutes. The cake should be golden brown on top, and a cake tester should come out clean when inserted in the middle.
Step 7: Cool and add glaze
Allow the cake to cool for around 10 minutes before removing it from the pan. For an extra Southern Sweet Potato Pound Cake touch, you can glaze it with a mixture of 1 cup of light brown sugar, 1 teaspoon of ground cinnamon, ½ cup of unsalted butter, and 1/3 cup of maple syrup.
Enjoy your sweet potato pound cake as a delicious dessert or snack with family and friends!
Substitutions and Variations
As with any recipe, there are always substitutes and variations that can be made to fit our taste preferences and dietary restrictions. Here are some options you can try while making this soul food sweet potato pound cake recipe.
– Low-sugar version: If you want to cut down on sugar, you can substitute the granulated and light brown sugar with Splenda sugar substitute. Use 2 cups of Splenda instead of the 1 1/2 cups of granulated sugar and 1/2 cup of light brown sugar.
– Gluten-free version: For those who are sensitive to gluten, swap the cake flour with an equal amount of gluten-free all-purpose flour.
– Nut-free version: If you have a nut allergy or simply do not like walnuts, feel free to omit them altogether or replace with a different type of nut such as pecans.
– Vegan version: To make this pound cake vegan, swap the butter with a vegan butter substitute and use low-fat almond milk in place of low-fat buttermilk. You can also replace eggs with flaxseed or applesauce to adjust the texture.
– Maple glaze variation: For an additional touch of sweetness, try making a maple glaze for your sweet potato pound cake. Mix together 1 cup of powdered sugar, 1/4 cup of maple syrup, and a teaspoon of vanilla extract until smooth. Drizzle over the cooled pound cake before serving.
Remember to adjust cooking time accordingly based on the substitutions made. It is always fun to experiment with different variations and create your own unique twist on classic recipes like this delicious soul food sweet potato pound cake.
Serving and Pairing
When it comes to serving this Soul Food Sweet Potato Pound Cake, there are no hard and fast rules. You can enjoy it as a simple yet delicious packed snack, a perfect bite on-the-go or serve it as an indulgent dessert with a scoop of vanilla ice cream. The options are endless.
One classic pairing for this cake is a hot cup of coffee or tea, the added warmth enhancing the delicious flavors of cinnamon and nutmeg in the cake. For those who prefer milk with their desserts, a tall glass of cold milk goes great too.
If you’re feeling particularly indulgent, you might try making some caramel sauce for your cake or a maple glaze featuring southern sweet potatoes to take things up a notch. The possibilities are endless when it comes to personalizing this pound cake recipe.
Whether you’re serving this dish at a party, family gathering or weekday snack, it is sure to be well-received by everyone. Just remember – this Soul Food Sweet Potato Pound Cake is incredibly rich and filling, so slice them into small portions, and savor every bite!
Make-Ahead, Storing and Reheating
Once you’ve made this amazing soul food sweet potato pound cake, it’s important to know how to best store and reheat it. Of course, the best way to enjoy this cake is fresh out of the oven, but if you have leftovers or want to make it ahead of time, here are some tips for storing and reheating.
Make-Ahead: You can make this pound cake up to 2-3 days in advance. Simply bake the cake as directed, let it completely cool, and then wrap it tightly with plastic wrap or aluminum foil. Always avoid leaving the cake exposed to air as it can dry out quickly. Keep it in a cool and dry place until ready to use.
Storing: If you have leftover cake or want to store your pound cake for longer, you can keep it in an airtight container at room temperature for up to 3-4 days. However, we recommend storing cake in the refrigerator for longer shelf life (up to 7 days). For better results, cut the cake into slices and separate each slice with a layer of parchment paper or plastic wrap before refrigeration.
Reheating: To reheat your soul food sweet potato pound cake, first preheat your oven to 350°F (180°C). Take out the cold cake slices from the fridge and allow them to come to room temperature for 10-15 minutes. Once they are no longer cold, transfer them onto a baking sheet lined with parchment paper and cover with aluminum foil. Bake for about 8-10 minutes until warmed through or heat in the microwave for 15-20 seconds per slice on a microwave-safe plate.
These are some simple ways to ensure that you get the best out of your soul food sweet potato pound cake every time!
Tips for Perfect Results
To ensure that your Soul Food Sweet Potato Pound Cake comes out absolutely scrumptious, here are some tips to keep in mind:
First off, make sure your butter is at room temperature. Softening butter in a rush can risk melting it, which could negatively affect the final consistency of the cake.
Be gentle when folding in the dry ingredients. Overmixing the batter can result in a tough and dense cake rather than fluffy and moist.
When measuring flour, spoon it into the measuring cup and level it off with a knife for precise measurements. The same method goes for sugar substitutes.
Don’t skip out on sifting your dry ingredients- it makes for light and airy cake layers.
You may want to use a non-stick pan, or grease the cake pan well to prevent sticking. You don’t want all your hard work going down the drain!
For an added nutty flavor and crunch, toast your walnuts before adding them into the batter.
Lastly, let the finished cake cool in its pan for 10 minutes. This solidifies the shape of the cake and prevents it from crumbling apart when transferred out of its mould.
These tips will help ensure that you get deliciously soft and flavorful pound cakes every time you make it. Enjoy!
Bottom Line
In conclusion, the Soul Food Sweet Potato Pound Cake is a recipe that is not only delicious but rich in tradition and legacy. The history behind this cake dates back to the deep South, where the sweetness of the sweet potato was first used as a sugar substitute.
By using simple ingredients like sweet potatoes, walnuts, low-fat buttermilk, and Splenda sugar substitute, this recipe is not only healthy, but it’s incredibly easy to make. With a little love and care in the kitchen, you can create a cake that embodies the essence of soul food.
The next time you’re looking for a pound cake recipe that’s unique and memorable, give this one a try. It’s perfect for special occasions or just as a treat for yourself. You won’t be disappointed!
Remember to follow the instructions carefully, use the recommended substitutes if necessary and feel free to experiment with different variations. And don’t forget to enjoy every bite of this delicious dessert. Soul food has never tasted better!
SOUL FOOD SWEET POTATO POUND CAKE Recipe
Ingredients
- 1/2 cup walnuts, chopped
- 3 cups cake flour, sifted
- 2 cups Splenda sugar substitute, Sugar Substitute (granular)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter, softened
- 1 cup sweet potato, cooked and mashed
- 1 cup low-fat buttermilk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 6 large eggs
Instructions
- Preheat oven to 350º F.
- Grease and flour a 10-inch bundt pan. Sprinkle walnuts in pan; set aside.
- Combine flour, sugar or sugar substitute, baking powder, salt and soda in a large bowl; set aside.
- Beat butter at medium speed with an electric mixer for about two minutes or until creamy.
- Add sweet potatoes, buttermilk and extracts, beating until blended.
- Add flour mixture in thirds, beating until batter is smooth after each addition.
- Add eggs, one at a time, beating just until yellow disappears.
- Spoon batter into prepared pan.
- Bake 50 to 60 minutes or until a long wooden pick inserted in the center comes our clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on a wire rack.
- Remove from pan nut side up.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.