Sweet Potato Pecan Cake (Loaf or Bundt Pan)

Ingredients

• 2 sticks (1 cup) Unsalted butter (Softened to room temperature)
• 2.5 cups Granulated sugar
• 2 cups Mashed sweet potatoes (Cooked, peeled, and cooled; about 2-3 medium sweet potatoes)
• 4 each Large eggs (Room temperature)
• 1 cup Buttermilk (Room temperature)
• 1 tablespoon Vanilla extract
• 2 teaspoons Baking soda
• 2 teaspoons Salt
• 1 teaspoon Ground nutmeg
• 2 teaspoons Ground cinnamon
• 5 cups All-purpose flour (Divided (3 cups in one bowl, 2 cups added directly))
• 2 cups Chopped pecans (Divided (1 cup in batter, 1 cup for topping/garnish))
• as needed Cinnamon sugar (For sprinkling on top)
• as needed Baking spray (For greasing pans)

Instructions

1. Prepare sweet potatoes

   Wash sweet potatoes thoroughly. Place them in the microwave and cook for 15-20 minutes, until soft. Let cool, then peel and mash to yield 2 cups.

   Time: PT25M

2. Cream butter and sugar

   In a large mixing bowl, cream together 2 sticks of softened butter and 2.5 cups granulated sugar until light and fluffy.

   Time: PT5M

3. Add mashed sweet potatoes

   Gradually add mashed sweet potatoes to the butter-sugar mixture, mixing well after each addition. Scrape down the bowl as needed.

   Time: PT5M

4. Add eggs

   Add 4 large eggs, one at a time, mixing well after each addition. Ensure eggs are at room temperature.

   Time: PT4M

5. Prepare buttermilk mixture

   In a small bowl, combine 1 cup buttermilk and 1 tablespoon vanilla extract. Set aside.

   Time: PT2M

6. Mix dry spices and leaveners

   In a medium bowl, whisk together 2 teaspoons baking soda, 2 teaspoons salt, 1 teaspoon nutmeg, and 2 teaspoons cinnamon.

   Time: PT2M

7. Add dry ingredients and buttermilk alternately

   Add 2 cups flour and the spice mixture to the batter. Then alternately add the remaining 3 cups flour and the buttermilk mixture in batches, mixing just until combined after each addition. Do not overmix.

   Time: PT8M

8. Fold in pecans

   Roughly chop pecans if needed. Fold 1 cup chopped pecans gently into the batter, scraping the bottom and sides of the bowl to ensure even distribution.

   Time: PT3M

9. Prepare pans

   Lightly spray loaf pans or Bundt pan with baking spray. For Bundt pan, sprinkle 1 cup chopped pecans evenly on the bottom. For loaf pans, set aside pecans for topping.

   Time: PT3M

10. Fill pans and add toppings

    For loaf pans: Use a 4 oz cookie scoop (or large spoon) to portion 6 scoops of batter into each pan. Sprinkle tops with reserved chopped pecans and cinnamon sugar. For Bundt pan: Pour batter over pecans, smooth top.

    Time: PT5M

11. Bake

    Bake at 350°F for about 50 minutes, or until a toothpick inserted into the center comes out clean.

    Time: PT50M

    Temperature: 350°F

12. Cool and unmold

    Let cake cool in the pan for 15 minutes. Carefully invert onto a cooling rack and let cool completely before slicing or glazing.

    Time: PT15M

Nutrition Facts

Calories

420

Protein

6g

Carbohydrates

55g

Fat

21g

Fiber

3g