Sweet Potato and Apple Cake
A few weeks ago, my husband Jack traveled to South Carolina for a business trip, and the group he traveled with went out to dinner every night during the trip. Jack and I were on the tail end of our Whole30 program (you can read more about that here) – so enjoying a dessert after dinner was not an option for Jack unfortunately!
As luck would have it, one of the places where they all ate dinner was the Brick Street Café in Greenville. This restaurant is known for their very special desserts including classic Southern pies and cakes! After enjoying their dinner entrées, the coworker to Jack’s left at the table ordered a sweet potato cake, and the coworker to Jack’s right ordered sweet potato pie – all to rave reviews! (And Jack, staying true to his diet, ate a few grapes for his own dessert!) 🙁
Jack flew home after a few days – still thinking about that sweet potato cake…
He talked about THAT.CAKE. for several more days…
And then – Jack set out to make this Sweet Potato and Apple Cake at home!
I don’t know how our Sweet Potato and Apple Cake compares to the one at the Brick Street Café – but I can tell you, this cake is fantastic! (And in case you are wondering, we are now done with our Whole30 – but are still pretty much following the plan – so we each had just a bite of this cake, then gave the rest to my in-laws!)
This Sweet Potato and Apple Cake is super moist, dense and perfectly sweet with raisins and chopped pecans added for crunch and texture. Then he added a wonderful cream cheese frosting flavored with a little bit of vanilla and pumpkin pie spice. Seriously delicious!
Источник
Sweet Potato Cake
November 22, 2016 by Carrie Sellman
Sweet Potato Cake – a sweet potato cake with marshmallow frosting, drippy maple glaze, chopped pecans and cinnamon.
The food world has a serious love affair going on with sweet potatoes. And why not, they’re delicious and healthy and everything you want a super food to be. Stepping in as a healthy alternative in just about every recipe you can image. From sweet potato fries to sweet potato chili, sweet potato burgers – they’re baked, boiled, mashed and smashed! One quick Pinterest search and you’ll have a plethora of ways to eat more sweet potatoes!
But then the holidays approach and sweet potato casserole comes to town, with its gooey toasted marshmallow topping, taking sweet potatoes a step towards decadence and a step away from super food. So today we’re going all in! We’re giving sweet potatoes a not-so-gentle nudge into the full-blown sweets column with this cake. Yes, today’s cake takes all of the flavors from the classic sweet potato side dish but we’re subbing cake pans for casserole pans and adding a hefty dose of THIS….
It all starts with the browned butter. From there we’re adding creamy sweet potatoes, cinnamon and brown sugar to create a tender cake filled with all the flavors you love. Marshmallow fluff gets whipped up into a dreamy, creamy frosting that’s swirling around – only to find itself drowning in a glistening, drippy maple glaze. Small dollops of frosting add some texture while a sprinkle of chopped pecans and a dusting of cinnamon complete the yum.
Thanksgiving, Christmas, winter birthdays – whatever the occasion – this sweet potato cake will happily join in the celebration.
Sweet Potato Cake
5 from 1 reviews
A sweet potato cake with marshmallow frosting, drippy maple glaze, chopped pecans and cinnamon.
- Author: Carrie Sellman
- Yield: One 8 » Round Cake ( 3 layers) 1 x
- Category: ✽ ✽ ✽ ✽
Ingredients
For the Sweet Potato Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 tablespoon cinnamon
- 1 ½ cups unsalted butter, melted and browned, bits included
- 1 ¾ cups granulated sugar
- 1 ¼ cup packed light brown sugar
- 6 eggs, lightly beaten
- 2 teaspoons vanilla bean paste or vanilla extract
- 22 ounces canned sweet potatoes puree
For the Marshmallow Buttercream:
- 1 cup unsalted butter, softened
- ½ cup salted butter, softened
- 16 ounces marshmallow fluff
- 4 cups confectioners’ sugar
- 2 tablespoons milk
For the Maple Drip Glaze:
- 1 cup confectioners’ sugar
- 4 teaspoons milk
- ½ teaspoon maple extract
- ¼ teaspoon cinnamon
- 2 teaspoons light corn syrup, optional
For the Assembly:
Instructions
Make the Sweet Potato Cake:
- Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
- Melt butter in saucepan over medium heat. Cook, swirling occasionally, until butter turns brown. Remove from heat and let cool.
- Sift together flour, baking powder, baking soda, salt and cinnamon.
- In large bowl combine browned butter (including any brown bits on the bottom of pan), granulated sugar, brown sugar, eggs and vanilla bean paste. Whisk until combined.
- Whisk in dry ingredients, adding in two batches.
- Add sweet potato puree and mix well.
- Divide batter evenly between the three 8″ round pans.
- Bake for 32-36 minutes, until toothpick inserted into center comes out clean.
- Let cool in pans for 10 minutes, then remove to wire rack to finish cooling.
Make the Marshmallow Buttercream:
- In bowl of stand mixer, beat butter and marshmallow fluff on medium speed for 2 minutes until creamy.
- Add in confectioner’s sugar 1 cup at a time, mixing and scraping bowl as necessary.
- Add milk and continue to mix on medium speed 3-4 minutes until fluffy.
Make the Maple Glaze:
- Combine all ingredients in a small bowl. Whisk until smooth. Use immediately.
Assemble the Cake:
- Once the cakes have cooled, trim off the top so that they are level.
- Place one layer of cake onto serving plate or cake stand and top with one cup of marshmallow frosting. Repeat with second cake layer, more frosting and then last layer of cake.
- Crumb coat cake and refrigerate 10 minutes until set. Frost the cake and smooth the sides and top, reserving about ½ cup frosting, for garnish. Using the tip of a spatula, create swirls on sides, if desired.
- Make glaze and drizzle over the top with small drips overflowing the edge. (Find more tips for pretty drips here). Wait 5 minutes for the glaze to set up a tad.
- Using a large round tip, pipe dollops of frosting on top of the set glaze, sporadically but in a circular form.
- Sprinkle with chopped pecans and a light dusting of cinnamon to finish.
Notes
- Maple glaze should be thick yet pourable so that it flows down the side of your cake with a little resistance. Unsure if your glaze is the right consistency? Set a small bowl upside down on a larger plate and do a test drizzle onto the bowl. If it is too thick and doesn’t drip down the side, even with some assistance, add a few more drops of milk to loosen the glaze. If it is too thin and runs right off the side of the bowl and pools onto the plate beneath, add a little more confectioners’s sugar to thicken the glaze. Find more tips for pretty drips here.
- Maple glaze should be used right after whisking, as it will harden as it dries. If needed, cover bowl of prepared glaze with a damp paper towel to prevent it from setting. Whisk again before using.
- Milk can be substituted for the light corn syrup in the maple glaze, if desired. However the glaze will not have the same shine.
- Serve at room temperature. Store in refrigerator.
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Источник
Sweet Potato Cake With Marshmallow Buttercream
Sweet Potato Cake With Marshmallow Buttercream
Try this tasty fall twist on carrot cake!
Everyone has their favorite dish at Thanksgiving. I’m always a fan of green bean casserole, but it’s the sweet potato casserole that really makes the meal. You know what I’m talking bout. The dessert parading around as a side dish, piled high with marshmallows and dripping with brown sugar sauce.
It got me to thinking. Why don’t we have many sweet potato desserts? The winning combo of sweet potatoes and marshmallows has been proven time and time again, and it’s certainly no different with this recipe.
Sweet potatoes might not be the first thing you think of when you hear the word cake but stick with me here. I think you’re going to love this dense, moist cake full of autumn flavors and sweet goodness. It’s akin to a carrot cake, but I might like this sweet potato version better!
Similar to carrot cake, the cake part is dense, spiced, and not too sweet. Also like carrot cake, it’s the frosting that steals the show. This marshmallow buttercream is so simple to make and it compliments the moist, savory cake perfectly.
All in all, this recipe is pretty simple. You’ll mix your dry ingredients separately from your wet ingredients, then combine the two. Next fold in 3 cups of shredded sweet potatoes (typically 1-2 sweet potatoes) and pecans. Pour the batter into a greased baking dish and bake at 350° for 50-60 minutes.
Finally, whip up that sweet, sweet marshmallow buttercream! Combine butter, marshmallow cream, powdered sugar, and a pinch of salt. Spread over the cooled cake and top with more pecans. Trust me, you’re going to want to save this recipe!
Источник
Sweet Potato Cake With Marshmallow Buttercream
Sweet Potato Cake With Marshmallow Buttercream
Try this tasty fall twist on carrot cake!
Everyone has their favorite dish at Thanksgiving. I’m always a fan of green bean casserole, but it’s the sweet potato casserole that really makes the meal. You know what I’m talking bout. The dessert parading around as a side dish, piled high with marshmallows and dripping with brown sugar sauce.
It got me to thinking. Why don’t we have many sweet potato desserts? The winning combo of sweet potatoes and marshmallows has been proven time and time again, and it’s certainly no different with this recipe.
Sweet potatoes might not be the first thing you think of when you hear the word cake but stick with me here. I think you’re going to love this dense, moist cake full of autumn flavors and sweet goodness. It’s akin to a carrot cake, but I might like this sweet potato version better!
Similar to carrot cake, the cake part is dense, spiced, and not too sweet. Also like carrot cake, it’s the frosting that steals the show. This marshmallow buttercream is so simple to make and it compliments the moist, savory cake perfectly.
All in all, this recipe is pretty simple. You’ll mix your dry ingredients separately from your wet ingredients, then combine the two. Next fold in 3 cups of shredded sweet potatoes (typically 1-2 sweet potatoes) and pecans. Pour the batter into a greased baking dish and bake at 350° for 50-60 minutes.
Finally, whip up that sweet, sweet marshmallow buttercream! Combine butter, marshmallow cream, powdered sugar, and a pinch of salt. Spread over the cooled cake and top with more pecans. Trust me, you’re going to want to save this recipe!
Источник
