There is something truly magical about a Sweet Potato Pound Cake with Maple Pecan Glaze Recipe that brings warmth and comfort to any gathering. This cake perfectly marries the naturally sweet, velvety flavor of tender sweet potatoes with the cozy spices of cinnamon, nutmeg, and allspice. The rich maple pecan glaze adds a delightful sweetness and crunch that elevates every bite. Whether you’re celebrating a holiday, hosting friends, or simply craving something special, this pound cake delivers moist, flavorful goodness that feels like a big, delicious hug.
Ingredients You’ll Need
Every ingredient plays a starring role in this recipe, contributing to the flavor, texture, and color that make this cake so irresistible. You don’t need any fancy or hard-to-find items – they are all pantry essentials that come together beautifully to create a stunning treat.
- Sweet potatoes: These add natural sweetness and moisture, forming the base of the cake’s tender crumb.
- Granulated sugar: Balances the earthiness of the sweet potatoes and enriches the cake’s flavor.
- Unsalted butter: Provides richness and a smooth texture, especially important both in the batter and glaze.
- Large eggs: Bind the ingredients and help create structure for a perfect pound cake.
- Vanilla extract: Adds a warm, aromatic note that enhances all the spices.
- All-purpose flour: The cake’s backbone that ensures a sturdy yet moist texture.
- Baking powder, baking soda, and spices: These leaveners and spices give your cake just the right lift and a cozy fall flavor profile.
- Kosher salt: Enhances all the flavors, making them shine.
- Maple syrup: Central to the glaze, it brings authentic sweetness and depth.
- Heavy whipping cream: Adds richness and smoothness to the glaze’s texture.
- Confectioners’ sugar: Sweetens and thickens the glaze for that perfect drizzle consistency.
- Finely chopped pecans (optional): A crunchy topping that complements the glaze and adds a delightful nutty finish.
How to Make Sweet Potato Pound Cake with Maple Pecan Glaze Recipe
Step 1: Prepare the Sweet Potatoes
First things first: boil the sweet potatoes until they’re tender enough to mash easily. This step is crucial because the smoothness and moisture of the mashed potatoes will make your cake incredibly tender and flavorful. After draining, mash them thoroughly and let them cool to room temperature, so they blend seamlessly with the other ingredients without affecting the batter’s texture.
Step 2: Preheat Oven and Prepare Pan
While the potatoes cool, preheat your oven to 350°F (175°C) and get your 10-inch bundt pan ready by spraying it with nonstick cooking spray. This ensures your beautiful pound cake will release perfectly after baking without breaking apart—no one wants a torn masterpiece.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This creaming step is essential for a light texture—don’t rush it, as it’s the foundation for a tender crumb.
Step 4: Add Sweet Potatoes and Vanilla
Once the butter and sugar have reached that perfect fluffiness, mix in the mashed sweet potatoes and vanilla extract until everything is beautifully blended. The sweetness and subtle earthiness of the potatoes will start to shine here, lifting the entire batter’s flavor.
Step 5: Incorporate Eggs
Add your eggs one at a time, making sure to beat well after each addition. This step helps incorporate air, which will keep your pound cake from becoming dense and heavy. By the time all eggs are mixed in, your batter should feel smooth and silky.
Step 6: Whisk Dry Ingredients Separately
In a separate bowl, whisk together all your dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Mixing these spices with the leaveners ahead of time ensures even distribution in your batter, giving each bite that lovely warm spiced note.
Step 7: Combine Dry Ingredients with Wet Mixture
Gradually add the dry ingredients into the sweet potato mixture, mixing on low speed just until combined. It’s important not to overmix here to keep the cake tender and soft, with just the right crumb.
Step 8: Bake the Cake
Pour your batter evenly into the prepared bundt pan, smoothing out the top. Bake for about 55-60 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Baking time sometimes varies depending on your oven, so keep an eye on it towards the end.
Step 9: Cool the Cake
Let the cake cool in the pan for 20 minutes before carefully flipping it onto a serving plate. Allow it to cool completely so the glaze will set beautifully without melting into the cake.
Step 10: Make the Maple Pecan Glaze
In a small saucepan over medium heat, melt butter and whisk in maple syrup and heavy whipping cream. Bring the mixture gently to a boil and let it bubble for about one minute. Remove from heat, then whisk in the sifted confectioners’ sugar until smooth and thickened. Let the glaze cool for 25-30 minutes until it’s perfect for drizzling.
Step 11: Glaze and Garnish
Drizzle the maple glaze evenly over the cooled cake and sprinkle with finely chopped pecans for a crunchy, nutty finish that pairs perfectly with the cake’s moist texture and the buttery-sweet glaze.
How to Serve Sweet Potato Pound Cake with Maple Pecan Glaze Recipe
Garnishes
A simple sprinkle of chopped pecans on top of the glaze adds a wonderful crunch and nutty flavor contrast. If you want to be a little fancy, a dusting of cinnamon or some whipped cream on the side can elevate each serving delightfully.
Side Dishes
This cake pairs beautifully with a hot cup of chai tea or coffee, making it a perfect afternoon pick-me-up. For a brunch setting, serve alongside fresh fruit or a scoop of vanilla ice cream to balance the richness.
Creative Ways to Present
Try serving slices on individual dessert plates with a drizzle of extra maple syrup or a dollop of whipped cream topped with toasted pecans. For a festive touch, add a few edible flowers or sprinkle some finely grated orange zest on the glaze for added color and brightness.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, wrap your cake tightly with plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days and in the refrigerator for about a week, maintaining its moist texture and flavor.
Freezing
Sweet Potato Pound Cake with Maple Pecan Glaze Recipe freezes wonderfully. Wrap individual slices in plastic wrap and then foil before placing them in a freezer bag. They can be frozen for up to 3 months. Defrost overnight in the refrigerator before enjoying.
Reheating
For the best experience, warm slices gently in the microwave for 15-20 seconds or in a low oven (about 300°F) for 10 minutes. Add a little extra drizzle of warm maple syrup or fresh glaze after reheating for a freshly baked feel.
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes create the best flavor and texture, in a pinch canned mashed sweet potatoes can work. Make sure they’re plain without added seasoning and adjust moisture slightly if needed.
Is it necessary to use a bundt pan?
A bundt pan is recommended because the dense batter bakes evenly and the shape shows off the cake beautifully. However, you can bake it in a loaf pan or tube pan with adjusted baking times.
Can I make this recipe dairy-free?
Yes! Substitute butter and heavy cream with dairy-free alternatives like coconut oil or vegan butter and coconut cream. The maple pecan glaze remains delicious with these adjustments.
How long will the glaze stay good?
The maple pecan glaze can be stored in the refrigerator for up to a week in an airtight container. Rewarm gently before drizzling over the cake to restore desired consistency.
Can I add more nuts or different spices?
Absolutely! Feel free to increase pecans or try walnuts. You can also experiment by adding a pinch of ginger or cloves to complement the traditional spices for a slightly different flavor profile.
Final Thoughts
I hope you’re as excited as I am to bake this incredible Sweet Potato Pound Cake with Maple Pecan Glaze Recipe. It’s a dessert that feels like a warm embrace in every bite, blending nostalgic flavors with a touch of elegance. Whether it’s a special occasion or just a moment to treat yourself, this cake promises comfort and joy that will have everyone asking for seconds.
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Sweet Potato Pound Cake with Maple Pecan Glaze Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Pound Cake is a moist and flavorful dessert that combines the natural sweetness of tender boiled sweet potatoes with warm spices like cinnamon, nutmeg, and allspice. Topped with a luscious maple pecan glaze, this cake offers a comforting richness perfect for any occasion, from holiday gatherings to casual tea times.
Ingredients
Cake Ingredients
- 3 large sweet potatoes, rinsed, peeled, cut into 2-inch pieces
- 2 cups (400 g) granulated sugar
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
Maple Pecan Glaze Ingredients
- ¼ cup (½ stick / 57 g) unsalted butter
- 3 tablespoons pure maple syrup
- 3 tablespoons heavy whipping cream
- ½ cup (62.5 g) confectioners’ sugar, sifted
- 3 tablespoons finely chopped pecans (optional)
Instructions
- Boil water and cook potatoes: Bring a large pot of salted water to a boil. Add the sweet potatoes and reduce heat to a simmer. Cook for 15-20 minutes until they are fork tender.
- Drain and mash potatoes: Drain the cooked sweet potatoes and place them in a large bowl. Use a potato masher to mash until smooth, measuring out 2 ½ cups. Set aside to cool to room temperature.
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Spray a 10-inch Bundt pan with nonstick cooking spray and set aside.
- Cream sugar and butter: In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and softened butter. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy.
- Mix in mashed sweet potatoes and vanilla: Add the cooled mashed sweet potatoes and vanilla extract to the creamed mixture. Blend well until fully incorporated.
- Add eggs one at a time: Incorporate the eggs individually, beating well after each addition to ensure the batter is smooth and homogeneous.
- Whisk dry ingredients: In a separate bowl, thoroughly whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, allspice, and kosher salt.
- Combine dry ingredients with wet: Gradually add the dry ingredient mixture to the wet sweet potato batter, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Pour batter into pan: Transfer the batter evenly into the prepared Bundt pan, smoothing the surface with a spatula for an even bake.
- Bake the cake: Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 20 minutes. Then invert the cake onto a serving plate and allow it to cool completely before glazing.
- Prepare the maple pecan glaze: While the cake cools, melt the butter in a small saucepan over medium heat. Add the maple syrup and heavy whipping cream, stirring to combine.
- Boil the glaze mixture: Bring the glaze mixture to a gentle boil and let it boil for 1 minute to blend flavors.
- Remove from heat and add sugar: Take the saucepan off the heat and whisk in the sifted confectioners’ sugar until the glaze is smooth and slightly thickened.
- Cool the glaze: Allow the glaze to cool for 25-30 minutes until it thickens enough to coat the back of a spoon.
- Glaze and garnish the cake: Drizzle the cooled glaze evenly over the cake. Sprinkle with finely chopped pecans for an optional crunchy topping.
Notes
- Ensure sweet potatoes are fully cooled before mixing to avoid curdling the batter.
- Use room temperature eggs to help the batter mix evenly and bake properly.
- Be careful not to overmix once the dry ingredients are added to retain a tender crumb.
- The glaze can be made a day ahead and stored covered in the refrigerator; rewarm slightly before drizzling.
- If pecans are omitted, consider adding toasted walnuts or simply enjoy the cake without nuts.
