Brown Sugar Sweet Potato Pound Cake

Moist and delicate sweet potato pound cake spiced with cinnamon and topped with a brown sugar glaze.

Sweet Potato Pound Cake in Loaf Pan

Growing up, I wouldn’t say I liked pound cake. Since I grew up in Louisiana, disliking pound cake was basically a cardinal sin. As I’ve gotten older, I find it to be a nostalgic reminder of my childhood life. It reminds Sundays and Mother Dunn’s sweet but pungent perfume and her gentle hugs after she handed me a to-go plate after church.

In the black community, you are sure to find a pound cake at every funeral, church event, baby shower, and family gathering. If the honor of baking and presenting the pound cake is bestowed upon you, then you can crown yourself the overall baking queen. The pound cake is a symbol of history and culture in the black community and for this I am grateful.

Southern Pound Cake vs. Traditional Cake

The difference between pound cake and a traditional cake is the added fat from more butter and other sources like sour cream. Although, lately, I have been spotting all types of pound cake recipes popping up. Cakes spiked with Crown Apple and Hennessey are crowd favorites. I have even tried my hand at stepping out of the box in creating a Lemon Basil Pound Cake. I decided to opt for a nonalcoholic more traditional pound cake but put my sweet southern spin on it.

In short, it isn’t a pound cake if it isn’t buttery, flavorful, and moist. It is the perfect vehicle for creativity and flavor. I took it a step further adding a delicious sweet potato puree and creating the best and most decadent sweet potato pound cake.

Sweet Potato Pound Cake Recipe

Now… the moment that we have all been waiting for…the recipe!

Brown Sugar Sweet Potato Pound Cake

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• Author: Johnniemay McDonald

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Description

Moist and delicate sweet potato pound cake spiced with cinnamon and topped with a brown sugar glaze.

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Ingredients

1 3/4 cups (255g) all-purpose flour (scoop and level to measure)

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp pumpkin spice mix

1 tsp baking powder

1 tsp baking soda

3/4 cup brown sugar

3/4 cup white sugar 

1/2 cup vegetable oil

1/2 cup melted butter, completely cooled

4 large eggs

1 (15 oz) can sweet potato puree

1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350 degrees and prepare your loaf pan. Set it aside.
2. Combine the dry ingredients; all-purpose flour, cinnamon, nutmeg, pumpkin spice mix, baking powder, and baking soda in a bowl and set the bowl aside.
3. In a separate bowl, whip together the sugars, vegetable oil, cooled melted butter, and sweet potato puree.
4. Fold the dry ingredients into the wet ingredients until well combined.
5. Pour the batter into the prepared loaf pan. Bake for 40-50 minutes or until it passes the toothpick test. Do not over bake.
6. Remove from the oven and let the cake cool before removing it from the pan.
7. Serve warm and enjoy!