Missy G's Sweet Potato Pound Cake

"In 'All Cakes Considered' by Melissa Gray"
photo by a food.com user photo by a food.com user
Ready In:
4hrs 45mins




  • Preheat oven to 325°.
  • Bake your sweet potatoes for at least 45 minutes; use a knife to test for doneness-the potato should be very mushy inside its shriveled skin.
  • Remove from oven and cool for 1 hour.
  • Slit each skin lengthwise and remove, leaving the soft, orange center.
  • Mash with a potato masher and measure out 2 cups for this recipe.
  • Cool to room temperature before mixing the cake.
  • Make the cake-position oven rack so the cake will sit in the middle of the oven, preheat oven to 325°.
  • Line the bottom of a 10-inch tube pan with parchment paper, and spray the sides and bottom with baking spray.
  • Cream the butter with a mixer on medium speed.
  • Combine the sugars in a separate bowl.
  • Gradually add to the creamed butter, 1/4 cup at a time, beating at medium to high speed after each addition.
  • Add the eggs, one at a time, beating a medium to high speed for 1 minute after adding each one.
  • Decrease mixer speed to low and add the mashed potatoes, 1/2 cup at a time.
  • In a separate bowl, dry whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
  • In another bowl, combine the milk, vanilla, and maple flavoring.
  • With the mixer still on low speed, alternately add the flour mixture and milk mixture, beating after each addition.
  • Start with a third of the flour mixture, beat, then add half of the milk mixture, beat again, and repeat until the last of the flour mixture has been added and beaten inches.
  • Turn off the mixer, scrape down the sides of the bowl with a spatula and then mix the batter on medium to high speed for 2 minutes.
  • Slow the mixer down to the lowest speed and add the apples, mixing until just incorporated.
  • Pour the batter into the prepared pan; smooth with the back of a spoon.
  • The topping-in yet another bowl, combine the cold butter, brown sugar, and chopped pecans.
  • Mix with a wooden spoon and do not fret because the mixture is crumbly.
  • Sprinkle the topping all over the surface of the batter.
  • Bake for 1 hour and 15 minutes before testing for doneness.
  • Use a sharp knife to test the cake, and poke it around in a couple of places to determine whether it is finished (this cake can fool ya.).
  • Cool in the pan for 20 minutes; then, using the plate-over-pan method, unmold the cake and flip it onto a cake rack, topping side up.

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