The BEST Sweet Potato Pound Cake With a Brown Sugar Maple Glaze

Let’s get down to business about this out-of-this-world Sweet Potato Pound Cake with a Brown Sugar Maple Glaze! It’s a total game changer for your regular cake baking adventures. This beauty of a cake is perfect for fall gatherings, thanksgiving or any occasion where you just want to wow your taste buds. This cake dish isn’t your run-of-the-mill cake, it’s got this savory sweet potato base that gives it a unique and awesome flavor! Trust us, your tastebuds are going to throw a parade.

The brown sugar maple glaze just takes everything up a notch. But why would you love it? Because it’s hella tasty, moist, and the glaze sets it apart – delivering a succulent punch of flavor with every bite! Not to mention it’s pretty straight forward to make, as you’re about to find out.

• Prep Time: 20mins
• Cook Time: 1hr 10mins
• Total Time: 1hr 30mins
• Servings: 10 servings
• Yield: 1 Cake

Okay, do you hear that? That’s your oven buzzing. It’s time to bake! Get ready folks!

Ingredients & Equipment You’ll Need

• 2 large sweet potatoes
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup unsalted butter
• 4 large eggs
• 2 tsp. vanilla extract
• 1 cup milk
• Brown Sugar Maple Glaze ingredients: 1/2 cup butter, 1 cup brown sugar, 1/4 cup maple syrup

You’ll need an electric mixer, mixing bowls, a 10-inch tube pan, and a saucepan.
Accuracy is key here so make sure to properly measure all your ingredients!
The sweet potatoes play a big role in giving this dish it’s unique charm. They bring not just the sweetness but also contribute to the superior moistness of the cake.
Oh! And the brown sugar maple glaze, that’s the pie��ce de re��sistance – It adds a caramelized depth of flavor that just elevates the entire dish.
Feel free to sub in almond milk if you’re going lactose-free.

How To Make The BEST Sweet Potato Pound Cake With a Brown Sugar Maple Glaze

1. Start by preheating your oven to 350��F. Next, peel and cube your taters. Boil those suckers until they’re soft enough to mash.
2. In a separate bowl, combine your dry ingredients – flour, baking powder, baking soda, and salt. Crawling in parallel, incorporate the cup of butter and sugars in a different bowl until well creamed together.
3. With your badass mixer, add one egg at a time to your butter-sugar mixture and make sure it’s blended well.In the midst of the mixing action, splash in your vanilla extract.
4. It’s time to gently mix your dry ingredients and your milk into the cake mixture. Alternate between the two as you slowly blend.
5. fold in your mashed sweet potatoes right into the mix. It’s cool if it’s lumpy.
6. Load your batter into the pan and chuck it into the oven. It’s going to bake for around 70 minutes, or until a toothpick comes out clean.
7. While your cake is baking, let’s get that glaze up and running. In your saucepan, melt your butter, brown sugar, and maple syrup. Bring the concoction to a boil and let it simmer for about 2 minutes before taking it off the heat.
8. Once your cake is out of the oven, let it cool. Orthodox is best here, let it cool in the pan for about 15 minutes before removing the cake. But hang on, we’re not done yet!
9. Drizzle that glaze all over your cake, letting it soak in. Hot tip: Pierce the cake with a skewer before glazing for maximum flavor absorption!
10. Finally, let your masterpiece cool completely before serving. Slice up, serve and enjoy!

Tips for the Best Results

• Give the cake enough time to cool off completely before serving. This not only aids cutting but also lets the glaze seep further into the cake.
• Pierce the cake with a skewer before glazing! This allows maximum flavor absorption!

Storage Tips

• Wrap the cake in foil or cling film and store it in the fridge if you won’t be eating it within a few days. It can last up to a week if properly stored.
• If you want to freeze it, slice it up first. Then wrap each slice individually before freezing. This way, you can easily grab a piece when you need it!

Frequently Asked Questions

Q: Can I use canned sweet potatoes?
A: Yes, you can use canned sweet potatoes. Just remember to drain them before using.

Q: How do I prevent the glaze from hardening too much?
A: Aim to pour the glaze over the cake while it’s still warm. It will stay more fluid this way.

Q: Can I add nuts to the recipe?
A: Of course, you can add nuts for some extra crunch and texture.

Q: Can I replace the maple syrup with honey?
A: Although the flavor will change a bit, you can use honey if you don’t have maple syrup.

Q: How can I make this recipe vegan?
A: Swap the traditional dairy products for plant-based ones and use a flax egg or egg substitute for the eggs.

Nutritional Facts of The BEST Sweet Potato Pound Cake With a Brown Sugar Maple Glaze

Calories: 350 kcal, Trans Fat: 0g, Saturated Fat: 5g, Cholesterol: 25mg, Sodium: 250mg, Carbohydrates: 50g, Fiber: 2g, Sugar: 20g, Protein: 4g.

Whew, that was a ride! Trust me, when you bite into The BEST Sweet Potato Pound Cake With a Brown Sugar Maple Glaze, you’ll realize this was all worth it. It’s moist, it’s sweet, it’s absolutely delectable. Serve it with a scoop of vanilla ice cream or a side of whipped cream, and you’ve got yourself a showstopper dessert! So, what are you waiting for? Get baking, food-lovers!