Description
A moist, buttery pound cake infused with mashed sweet potatoes and warm spices, perfect for fall gatherings or as a comforting dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup mashed cooked sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Optional glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in mashed sweet potatoes, sour cream, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.
Notes
- Ensure sweet potatoes are fully mashed for a smooth batter.
- Do not overmix to keep the cake tender.
- The cake can be made a day ahead and glazed just before serving.