Missy G's Sweet Potato Pound Cake
- Ready In:
- 4hrs 45mins
- 4 medium sweet potatoes, about
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup dark brown sugar
- 4 large eggs
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavoring
- 1⁄2 cup peeled diced granny smith apple
- 2 tablespoons cold unsalted butter, cut into pats
- 2 tablespoons dark brown sugar
- 3⁄4 cup chopped pecans
- 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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