I have been having some serious cake dreams lately. As you may already know…I LOVE me some cake. I also LOVE making them! So it was no real surprise that my daily power walks were being corrupted by visions of moist delicious cakes. Kind of ironic…but that is my thinking time.
With Thanksgiving coming up, I wanted to create a festive cake. And what is more festive than sweet potatoes…well maybe turkey, but I am not going there. I also remembered that I had a can of organic sweet potato purée in my pantry just begging to be used. Perfect.
Here is my latest creation…
(and before you go thinking that I totally copied the Epicurious concept…I actually had the complete cake idea in my head before I did any research. It just turns out that my idea wasn't that original…Just had to get that off my chest;)
2 cups sugar
1 1/4 cups canola oil (NON-GMO!!!)
2 cup puréed sweet potatoes (or 1-15oz can of sweet potato purée)
2 tsp vanilla
2 cups flour
3 tsp baking powder (aluminum free)
2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
You will also need 1-2 cups of Sugared Pecans…I used this recipe. And this recipe for Caramel Frosting.
Preheat oven to 350 degrees.
Gather the ingredients.
Butter and flour a bundt pan, or 13x9 inch cake pan. Personally, I really LOVE my bundt pan…I think I discussed this in my German Apple Cake post. It makes the cake look extra classy, especially if it is for a special occasion, or you are entertaining. OK…I’ve said my bundt pan peace…you will never have to hear it again (yeah, right).
You should always use room temperature eggs when baking. Most of the time I use this little trick to quickly bring my eggs to room temp…Place the eggs in warm (not hot, or they will start cooking) water for a 5 or 10 minutes. This is a very useful tip if you are like me, and decide you are going to bake something on a whim, or just lack the attention span and patience to wait…HAHA!
This is the can of the sweet potatoes that gave me the inspiration for the recipe. I bet you could use the baby food sweet potatoes instead…but you would need A LOT of jars.
Combine the sugar, oil, sweet potatoes and vanilla in a large mixing bowl…or the bowl of your stand mixer. Mix at medium speed until well combined.
Add eggs one at a time…
scraping down the side of the bowl with each addition.
Tip: Cracking the eggs into a small dish before adding to the batter ensures that you will not be eating pieces of shell (or fishing them out of the batter), and that if an egg is rotten it will not ruin your ingredients.
Next stir together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon and nutmeg). I do this with a fork…or you could sift them. I only sift ingredients together when I am making a yellow or white cake. I know…professional pastry chef I am not.)
Add to the batter.
Mix on the lowest speed until combined and only a few lumps remain. Do not over mix.
Pour batter into prepared pan.
Bake for 45 minutes…or 30 minutes, if you are boring and using a 13x9 inch pan;)
Let cool in the pan on a wire rack for ten minutes.
Flip the slightly cooled cake out onto the same rack. (You will need oven mitts or potholders, as the cake will still be hot!)
Let the cake cool completely for about an hour.
This part is optional…I like to trim the bottom of the cake off, and even the cake up with a serrated knife. But I am a crazy, perfectionist freak when it comes to stuff like this…so it is really up to you. Plus, I really like to eat the scraps;)
Transfer to a cake plate, or whatever you will be using to serve your cake on.
Time to prepare the frosting.
It is a bit richer than the one I used for my German Apple Cake.
It poured onto the cake like a dream.
Immediately after I frosted, I covered the top of my cake with the sugared pecans.
Look at all of that gooey caramel frosting!
I hope you will consider taking this beauty to your Thanksgiving gatherings. This was a huge hit with my family. We had this sucker polished off in a day and a half.