Sweet Sweet Potato Pound Cake: A Flavorful Homemade Baking Recipe
Sweet Sweet Potato Pound Cake: A Flavorful Homemade Baking Recipe
How to Make Sweet Potato Pound Cake – Home Baking Recipe
A delightful pound cake infused with sweetened cooked sweet potato, offering a moist and tender crumb with a delightful sweetness.
Pound Cake Batter Ingredients- 160g cake flour, sifted
- 200g unsalted butter, softened to room temperature
- 50g almond flour
- 45g milk
- 10g baking powder
- 4 large eggs, at room temperature
- 3g salt
- 100g granulated sugar
Sweet Potato Compote Ingredients- 2 medium sweet potatoes
- 45g granulated sugar
- 3g ground cinnamon
- 45g water
- 2 medium sweet potatoes
- 45g granulated sugar
- 3g ground cinnamon
- 45g water
Cooking Instructions
Step 1
First, let’s prepare the sweet potato compote. Wash the sweet potatoes, peel them, and cut them into approximately 0.5cm cubes. Place the cubed sweet potatoes in a microwave-safe dish, cover with plastic wrap or a lid, and steam for about 10 minutes until tender. They should be easily pierced with a fork.
Step 2
While the sweet potatoes are steaming, measure out the ingredients for the compote. You’ll need 45g of sugar, 45g of water, and 3g of ground cinnamon for that fragrant touch.
Step 3
In a small saucepan, combine the 45g of sugar and 45g of water. Heat over medium heat, stirring until the sugar is completely dissolved. Once the syrup starts to simmer, reduce the heat slightly.
Step 4
Add the steamed sweet potato cubes and 3g of cinnamon powder to the simmering syrup. Gently stir with a spatula, being careful not to break the sweet potatoes. Cook for about 5 minutes, or until the syrup thickens and coats the sweet potatoes evenly. Set the cooked sweet potatoes aside to cool.
Step 5
Now, let’s make the pound cake batter. Have all your ingredients measured and ready: 160g sifted cake flour, 200g unsalted butter softened to room temperature, 50g almond flour, 45g milk, 10g baking powder, 100g granulated sugar, 3g salt, and 4 large eggs at room temperature.
Step 6
Prepare your pound cake pan by lining it with parchment paper. Make sure the paper fits snugly along the bottom and sides of the pan for easy removal after baking.
Step 7
In a mixing bowl, cream together the softened butter and 3g of salt using an electric mixer or a whisk until smooth. Gradually add the 100g of sugar in three additions, beating well after each addition until the mixture is light and fluffy, resembling pale yellow ribbons. This process should take about 5 minutes.
Step 8
One by one, add the room-temperature eggs to the butter-sugar mixture, beating thoroughly after each addition until fully incorporated and the mixture is emulsified. This step is crucial for achieving a tender cake texture.
Step 9
In a separate bowl, sift together the 160g of cake flour, 50g of almond flour, and 10g of baking powder. Sifting helps to aerate the dry ingredients and remove any lumps, contributing to a lighter cake.
Step 10
Add the sifted dry ingredients to the butter-egg mixture. Gently fold them in using a spatula until just combined, ensuring no streaks of flour remain. Be careful not to overmix, as this can develop gluten and result in a tough cake.
Step 11
Finally, gently fold in the cooled sweet potato compote and 45g of milk. Mix just enough to distribute the sweet potato pieces evenly throughout the batter. The milk will help adjust the batter’s consistency.
Step 12
Pour the batter into the prepared pound cake pan and spread it evenly. Bake in a preheated oven at 180°C (350°F) for about 10 minutes. Then, reduce the oven temperature to 170°C (340°F) and continue baking for at least an additional 30 minutes, or until a skewer inserted into the center comes out clean. If it’s not fully baked, add more time in 5-minute increments.
Step 13
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before carefully inverting it onto a wire rack. Gently peel away the parchment paper and allow the cake to cool completely. Cutting it while warm can cause it to crumble, so patience is key!
Step 14
Once the pound cake has cooled completely, slice it into desired portions and enjoy! It’s a perfect treat with coffee or tea, and makes a wonderful homemade gift.
